Crispy Potatoes Au Gratin with Gruyere

Crispy potatoes au gratin are thinly sliced potatoes stacked on their side, instead of layered, for the creamiest potatoes with crispy edges in every bite. A simple make-ahead side dish.Those crispy edges are the best!

Potatoes au gratin with gruyere is one of those dishes that sound super fancy but you’ll be amazed at how simple and easy this recipe is. You can put this together in about 20 minutes depending on how fast you can peel potatoes!

No holiday or company dinner is complete without a decadent side dish. One made with cream and potatoes is going to not only taste delicious, but will go with whatever you’re serving.

While I love rich and creamy scalloped potatoes, and to die for mashed potatoes, there’s nothing like crispy potatoes. This technique for making potatoes is over the top and a new family favorite. I got the idea for stacking the potatoes vertically from Emily Weinstein’s recipe in the NY Times.

These delicious potatoes are the best of both worlds. You get a creamy coating that slowly cooks into the potatoes, but since the potato slices are arranged on their sides instead of flat, each potato slice has a crispy part to it.

If this potato casserole sounds too creamy for what you’re serving, sweet potato casseroles are also a great choice. Try a sweet potato pudding or sweet potato casserole with bacon.

You have to try au gratin potatoes

• The bake time on this is low and slow but the prep is quick!
• You get the creaminess you’ve loved in scalloped potatoes, but you also have crispy edges, the best of both worlds.
• This dish is easy to prep in advance of your meal.
• Leftovers become an easy dish to reheat and are great to enjoy with leftover ham, rotisserie chicken or turkey.

A traditional potatoes au gratin recipe has thin slices of potatoes layered in a casserole dish with cream and cheese between each layer. They are topped with cheese, so you can get a slightly crisp topping but it’s mostly creamy soft potatoes. Nothing wrong with that. However, if you like crispy potatoes, you’ll love this version.

This amazing potato side dish has a little cheese but it’s mostly a cream sauce with garlic and fresh thyme where a quarter of each potato slice is crispy. Both the flavor and the texture create a wonderful accompaniment to any meal.

What’s even better for holiday meals or cooking for friends is that you can prep this in advance and then all you need to do is bake. It does take a while to bake so plan ahead.

Just six ingredients

• Russet potatoes – russets have more starch so they won’t turn to mush when baked in this dish. You can also use Yukon Gold. I like to peel the potatoes, but you can leave them on.
• Gruyere and parmesan cheese – These are two of my favorites for their rich but subtle flavors.
• Heavy cream – don’t try to substitute, this is a rich and creamy dish.
• Garlic and fresh thyme – these add just the right amount of flavor.

Let’s make crispy au gratin potatoes

Step 1 – thinly slice potatoes

Peel and then slice the potatoes using a mandolin or food processor or if you don’t have one just slice to about an ⅛ of an inch with a knife.

Step 2 – combine with cream mixture

Add a mixture of cream, garlic, thyme and cheese reserving some of the cheese for the top. Mix with your hands so that all the slices are coated with the creamy mixture.

Step 3 – stack the slices

Grab a stack of potatoes and place them in the pan on their edges going around the pan until all the potatoes are stacked closely together.

Step 4 – slow bake

Cover and bake for a total of 90 minutes. After 30 minutes remove the foil, after 60 minutes add the reserved cheese.

Allow the dish to cool for 10 minutes before serving.

Pro Tip: You don’t have to peel the potatoes. If you want to save some time and don’t mind the peels, then you can leave them on.

What to serve with potatoes au gratin

• Enjoy a slightly sweet and tangy chicken with dates for dinner that has literally no fuss.
• There’s little prep in this braised short ribs dinner that will literally fall off the bones when you’re ready to eat.
• And of course Turkey!

If you’re looking for a potato side dish that’s not as rich, try roasted sweet potatoes with pears or a baked mashed potato casserole.

Crispy au gratin potato FAQs

What’s the difference between scalloped potatoes and au gratin potatoes?

Scalloped potatoes will not have cheese added to the sauce. While au gratin potatoes have cheese at least on the top.

Why are they called au gratin potatoes?

Au gratin is French and refers to a crispy topping. This is achieved by adding cheese or breadcrumbs to the top.

What type of cheese should you use for au gratin potatoes?

Gruyere plus a little parmesan. If you want to substitute, use a mild swiss or provolone along with parmesan.

What’s the best way to slice potatoes?

Try using a mandolin or food processor. But if not available, slice as thinly as you can with a knife.

Can you make these ahead?

Arrange the stacks in the baking dish and then cover with plastic wrap and refrigerate. Let the dish come to room temperature before baking.

Are potatoes au gratin gluten-free?

Yes, there is no flour in this sauce.

More potato side dishes you’ll love

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