Au Gratin Potatoes are the ultimate decadent and cheesy side dish. Thinly sliced potatoes are cooked in a buttery thyme-infused broth, layered with two kinds of cheese and breadcrumbs, and baked until bubbly and golden. These crowd-pleasing Au Gratin Potatoes are perfect for both family-friendly meals and special occasions.
We created a rich and cheesy side dish that pairs well with any main and is perfect for weeknight dinners as well as holiday meals. This simple au gratin recipe calls for thinly sliced potatoes layered with sharp cheddar and buttery gruyere cheese. The recipe starts with a sauté of shallots and butter in a GoodCook Cast Iron Skillet. Fresh thyme and broth are added, and the sliced potatoes come in at the end for a coating of butter and thyme-infused brothy goodness.
For the baking, we used a GoodCook Oval Ceramic Baking Dish. It features oversized handles for carrying and an attractive oven to table design. Half the potatoes are layered in the bottom of the dish, followed by half the cheese mixture. This step is repeated, followed by a sprinkling of breadcrumbs before baking. The cheesy potatoes are baked until hot, bubbly, and golden brown. Get ready for a rich, cheesy and utterly addictive side dish!
Get The Tools
GoodCook has all the cookware you’ll need to get this delicious and comforting side dish on the table. From a GoodCook Fine Edge Santoku Knife for cutting the potatoes to a GoodCook Cast Iron Skillet for sautéing, GoodCook has you covered. We love the GoodCook Oval Ceramic Baking Dish for casseroles and side dishes like this au gratin potato recipe. It’s roomy enough for a good portion of food and features durable porcelain with an enamel glaze that’s easy to clean. It also has an attractive oven to table design. Are you ready to whip up this cheesy and delicious side dish?
Make & Share
Happy Au Gratin Potato Making! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom
Au Gratin Potatoes
- 3 tablespoons butter
- 2 shallots, chopped
- 1 1/4 teaspoons sea salt
- 1 1/2 lbs. potatoes, thinly sliced
- 1/2 cup chicken or vegetable stock
- 1 teaspoon thyme, chopped
- 1/2 cup bread crumbs
- 1/2 cup sharp cheddar
- 1/2 cup gouda or gruyere
Preheat oven to 425 degrees. Heat a large skillet over medium-low heat and add butter. When butter is melted, add shallots and sea salt and saute. Cook until lightly golden, about 5 minutes. While shallots cook, thinly slice the potatoes. When shallots are cooked, add stock and thyme to the pan and scrape up any browned bits of shallot. Add potatoes to the pan and toss to coat.
Place half of the potatoes in the Good Cook Ceramic Oval Baker and top with ¼ cup of each cheese. Add the second layer potatoes and half of each of the cheeses into the Good Cook Oval Ceramic Baker. Top with breadcrumbs and remaining cheese. Cover lightly with foil and bake for 25 minutes. Remove the foil and bake for 10 more minutes to crisp bread crumbs and cheese.