In My Kitchen: Potatoes au Gratin

There’s nothing like cheesy potatoes. This ultimate Potatoes au Gratin recipe is full of cream, butter and cheese and is sure to be a crowd-pleaser at any Thanksgiving table.

You’ll need:

  • 1 1/2 cups heavy cream
  • 4 garlic cloves, minced
  • 2 tablespoons unsalted butter, melted
  • 2.5 pounds russet potatoes
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/3 cup shredded mozzarella cheese
  • 1 1/3 cup shredded cheddar cheese
  • 1 1/3 cup shredded Swiss cheese
  • 3 teaspoons thyme leaves


1. In a large bowl, combine melted butter, cream and garlic. Whisk until combined.

2. Preheat oven to 350 degrees.

3. Peel the potatoes. Using a mandolin, slice them 1/8 inch thick.

4. Spread 1/3 of the potatoes in a baking dish (I used a 9” Pyrex roasting pan). Pour over 1/3 of the cream mixture. Scatter 1/3 of the salt, pepper and thyme. Sprinkle with 3/4 cup cheese.

5. Repeat for the 2nd and 3rd layers – but DO NOT add the cheese for the top layer just yet.

6. Cover with lid or foil, and bake for 1 hour 15 min, or until the potatoes in the middle are soft (use a knife to test).

7. When the potatoes are soft, top with the rest of the cheese. Bake for an additional 10 – 15 minutes sans foil until the cheese is golden and bubbly.

8. Let stand 10 minutes before serving. Enjoy!

Source: Adapted from a recipe by Recipe Tin Eats

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