Go Back
Creamy Potatoes Au Gratin baked to golden perfection with cheese.

Creamy Classic Potato Bake

A comforting side dish made with layers of tender potatoes, sautéed onions, melted cheese, and heavy cream, perfect for feeding a crowd and elevating any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: French-inspired
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large potatoes, thinly sliced Use waxy or all-purpose potatoes like Yukon Gold for creaminess.
  • 2 tablespoons butter Use salted or unsalted butter; reduce added salt if using salted butter.
  • 1 cup heavy cream Can substitute with half-and-half mixed with a tablespoon of flour for a lighter option.
  • 1 onion finely chopped Sauté until translucent to avoid sharp raw bites.
  • 2 cups grated cheese (cheddar or Gruyère) Freshly grated cheese is recommended for the best melt.
  • Salt to taste Salt and pepper to taste Season layers lightly while assembling.
  • Pepper to taste Salt and pepper to taste Freshly ground black adds flavor.
  • Breadcrumbs optional Breadcrumbs (optional, for topping) Provides a crunchy contrast; mix with butter for extra color.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, melt the butter over medium heat and sauté the onion until translucent.
  3. In a greased casserole dish, layer half of the potato slices. Add a layer of sautéed onions, followed by half of the cheese. Repeat the layers.
  4. Pour the heavy cream evenly over the top.
  5. Season with salt and pepper to taste.
  6. If desired, sprinkle breadcrumbs on top for extra crunch.
  7. Cover with foil and bake for 30 minutes.
  8. Remove the foil and bake for an additional 15-20 minutes, until the top is golden and bubbly.
  9. Let it cool slightly before serving.

Notes

For best results, slice potatoes uniformly for even cooking and allow the gratin to rest for about 10 minutes after baking.