Easy Parmesan Potatoes Au Gratin

Why I love this recipe and you will too!

1. With just three ingredients, not counting salt & pepper, the humble potato is transformed into a tender, cheesy, comfort food bonanza! 
2. While this simple recipe and my recipes for Ham and Scalloped Potatoes in the Crock-Pot, Blue Cheese Potatoes Au Gratin, and Au Gratin Potatoes with Ham are great side dishes for special occasions; they are also perfect for weeknight meals because they are so easy.
3. It’s no secret that I have never met a potato dish I didn’t like, and I guess that if you are reading this, we are kindred spirits!

Key Ingredient Notes:

• Potatoes – are the star of this homemade side dish, and Russets are always my first choice. Any potato works, but the taste and texture of the finished dish will be a bit different.
• Heavy cream – adds a rich and creamy texture to the dish. If you don’t have quite enough cream, sour cream can be added to make it the complete measurement.
• Parmesan cheese – adds a distinct nutty and slightly salty flavor, and it forms a golden brown crust during baking.
• Kosher salt and ground black pepper – enhance all of the flavors

Complete recipe measurements can be found in the recipe card below.

How to make Parmesan Potatoes Au Gratin:

1. Preheat the oven to 350°F.
2. Peel the potatoes if desired, and slice between an eighth and a quarter of an inch thick.

3. Add the cream, salt, and pepper to a medium-size bowl or 4-cup measuring cup. Mix well and set aside.

4. Spray a large gratin baking dish with non-stick cooking spray or grease it with softened butter. Place about a quarter of the potato slices in a single layer on the bottom of the dish.
5. Sprinkle a quarter cup of the parmesan cheese evenly over the slices. Pour a quarter of the heavy cream mixture evenly over the top.

6. Repeat three more times to form four layers, ending with the rest of the cream and then the cheese. Press the slices down gently with your hand to ensure they are completely covered with cream.

7. Place the dish on a rimmed baking sheet to catch any spills and bake uncovered for about 60 minutes, or until the topping is golden brown and the potatoes are tender when pierced with a fork. Place a piece of foil loosely over the top if the topping gets too brown before the potatoes are done.

What is the difference between scalloped and au gratin potatoes?

Originally, scalloped potatoes were thinly sliced potatoes cooked in cream and sometimes a little flour. Potatoes au gratin, on the other hand, were thinly sliced potatoes cooked in cream but with the addition of cheese between the layers.

Now, the line between the two dishes is blurred, and depending on what part of the country you live in, the same dish can be called either scalloped or au gratin potatoes.

Serving suggestions:

This dish is a meat and potato lover’s dream and pairs well with main dishes such as my New York Strip Roast, Garlic Butter Steak Bites, Bacon Wrapped Beef Tenderloin, Reverse-Seared Ribeye Steak, and Steakhouse-Style Blackened Steak.

Recipe variations:

This cheesy dish can be easily modified by leaving out the cheese or substituting another type of cheese, such as Gruyere, manchego, Colby, cheddar, havarti, or blue cheese. Fresh thyme would also add a lovely flavor, as would Cajun or Creole seasoning.

What potato is best for scalloped or au gratin potatoes?

Personally, I like to use Russet or Yukon Gold potatoes because I think the extra starch gives the dish a creamy texture. However, some folks prefer using waxy red potatoes, so, it’s up to you! Either way, this dish is delicious!

How to store and reheat leftovers:

Leftovers can be stored covered in the fridge for up to four days. They are best reheated and covered with foil in a 350°F oven. If the leftovers look dry, add a teaspoon of water on top.

Recipe FAQs:

Sharon’s tips and tricks:

• A mandoline (not to be confused with a mandolin, a musical instrument) will make short work of slicing your potatoes. I have an OXO Good Grips Adjustable Handheld Mandoline Slicer, which is small, easily stored, and was under $15. 
• If you don’t have a mandoline, use a sharp knife and slice the potatoes from ⅛ to ¼ of an inch, and as uniformly as possible. The thicker your slices, the longer they will take to cook. If they are not of uniform thickness, they will not cook evenly.
• A gratin dish is an oval stoneware shallow baking dish, usually one to two inches deep. The dish I used was 12 inches long, 7 inches wide at the widest point, and 2 inches deep. If you don’t have one, a regular shallow oven-proof casserole dish or pie plate works, too!

More easy potato recipes on the blog:

As you might imagine, my blog has quite a few easy potato recipes. Here are a few of my favorites:

If you need more menu ideas, here is a link to all of my side dish recipes.

⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

Thank you so much for visiting Grits and Pinecones; I hope you come back soon.