Garlic Herb Potatoes Au Gratin is a comforting and flavorful side dish made with thinly sliced russet potatoes layered with fresh herbs, garlic, and a blend of cheddar and Parmesan cheeses, all baked in rich heavy cream. It’s the perfect addition to any dinner table, from casual weeknights to special holiday meals.

Why You’ll Love This Recipe

Combines creamy, cheesy richness with the brightness of fresh herbs.
Easy to prepare yet impressive enough for entertaining.
Layers of flavor from garlic, rosemary, thyme, and parsley.
Bakes to golden, bubbly perfection with crisp edges and tender centers.
Can be made ahead and baked when ready.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 pounds russet potatoes, peeled and sliced about 1⁄8 inch thick
8 ounces shredded cheddar cheese
⅔ cup grated Parmesan cheese
¼ cup chopped fresh parsley
1 tablespoon minced fresh rosemary
2 teaspoons fresh thyme leaves
4–6 garlic cloves, minced
1½ teaspoons salt
Freshly ground black pepper, to taste
2 cups heavy cream

Directions

Preheat your oven to 425°F and lightly grease a 9×13-inch baking dish with butter or nonstick spray.
In a medium bowl, mix together the cheddar cheese, Parmesan, parsley, rosemary, thyme, garlic, salt, and a few cracks of black pepper.
Arrange half of the sliced potatoes evenly in the baking dish.
Sprinkle half of the cheese and herb mixture over the potatoes.
Layer the remaining potatoes on top, followed by the rest of the cheese and herb mixture.
Slowly pour the heavy cream over the layered potatoes, ensuring it seeps through the layers.
Cover the dish with aluminum foil and bake for 50 minutes.
Remove the foil and bake for another 10–15 minutes, or until the top is golden brown and the potatoes are fully tender.
Let the dish rest for about 10 minutes before serving to allow the cream to thicken.

Servings and timing

Servings: 10
Prep time: 20 minutes
Cook time: 1 hour
Total time: 1 hour 20 minutes

Variations

Use Gruyère, fontina, or Swiss cheese for a different flavor profile.
Add a layer of sautéed onions or leeks for extra sweetness.
Try using Yukon gold potatoes for a more buttery texture.
Add a sprinkle of breadcrumbs during the last 10 minutes for a crispy topping.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, place individual portions in the microwave or reheat the entire dish, covered with foil, in a 350°F oven until heated through. If the top begins to brown too quickly, re-cover with foil.

FAQs

What kind of potatoes should I use for au gratin?

Russet potatoes are best because they have the starch content needed for a creamy texture. Yukon golds are a good second option.

Can I slice the potatoes ahead of time?

Yes, but store them in a bowl of cold water to prevent browning. Drain and pat dry before layering.

Is it okay to leave the skins on the potatoes?

You can leave the skins on for a more rustic texture, but for a classic creamy gratin, peeling is recommended.

Can I make this recipe ahead of time?

Yes. Assemble the dish, cover it tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for 20–30 minutes before baking.

Can I freeze potato gratin?

You can freeze it after baking, but the texture may change slightly. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat covered in the oven.

What if I don’t have fresh herbs?

You can substitute dried herbs using 1 teaspoon dried rosemary, ½ teaspoon dried thyme, and 1 tablespoon dried parsley. Reduce slightly as dried herbs are more concentrated.

Can I use milk or half-and-half instead of heavy cream?

You can use them, but the sauce may be thinner. For the best texture and richness, stick with heavy cream.

How do I know when the gratin is done?

The potatoes should be tender when pierced with a fork, and the top should be bubbling and golden brown.

Can I add other ingredients to this recipe?

Yes. You can include cooked vegetables like mushrooms, spinach, or caramelized onions to add more depth and variety.

How do I prevent the top from getting too brown?

If the top starts browning too quickly, loosely cover the dish with foil during the final minutes of baking.

Conclusion

Garlic Herb Potatoes Au Gratin is the kind of dish that brings comfort and elegance to any meal. With layers of tender potatoes, melted cheese, aromatic herbs, and rich cream, it’s a side that satisfies both everyday cravings and holiday expectations. Whether you serve it for guests or keep it all to yourself, it’s guaranteed to become a favorite.