14 Mouth Watering Au Gratin Potatoes Recipes

The classic Potato Au Gratin, also known as "Gratin Dauphinois" in French cuisine, is a timeless dish that represents the art of transforming simple ingredients into a culinary experience. The key components of this classic recipe are thinly sliced potatoes, heavy cream, butter, and a generous layer of cheese, typically Gruyère or Parmesan.

To make it, the potatoes are layered in a buttered baking dish, interspersed with cream and cheese, and seasoned with salt, pepper, and sometimes a hint of nutmeg. The dish is then baked until the top forms a golden, crispy crust, while the layers of potatoes below become soft and lusciously creamy. This dish is a testament to the idea that simple ingredients, when prepared with care and skill, can create a dish that stands the test of time and continues to warm hearts and please palates.

Scalloped sweet potato Au Gratin highlights the natural sweetness of sweet potatoes with a creamy, cheesy, and gratin-style preparation. Similar to the classic recipe, the sweet potatoes are thinly sliced and layered in a baking dish. Between the layers, a rich and creamy sauce is created, typically made with a combination of heavy cream or a non-dairy alternative, such as coconut milk, mixed with seasonings like nutmeg, garlic, and a pinch of salt.

As it bakes, the sweet potatoes soak up the luscious cream and meld with the cheese. This is a holiday feast that works well on both Thanksgiving and Christmas.

The addition of garlic and rosemary elevates the humble potato to a gourmet side dish. You can serve it along with your holiday roast or as a standalone vegetarian option, and either way, this dish will hold its place on the table.

To create these potatoes, thinly sliced potatoes are layered with garlic-infused heavy cream, fresh rosemary, and often a blend of cheeses. The thinly sliced potatoes turn tender and creamy, while the rosemary and garlic infuse each layer with a subtle, woodsy aroma and savory notes. They embody the essence of comfort food while presenting a touch of refinement to the classic recipe.

in this dish, the nutty, earthy flavors of cauliflower are paired with the vibrant, slightly bitter notes of broccoli. This comforting dish is a classic in many households, often gracing the table during holiday feasts and special gatherings.

The vegetables are blanched along with some potatoes before layering them on the baking dish. Over that goes the rich, creamy béchamel sauce, which is often infused with garlic and nutmeg. The pièce de résistance is the cheese topping, typically a blend of sharp cheddar or Gruyère, which forms a golden, bubbly crust when baked.

Vegan Au Gratin potatoes is a plant-based version of the classic, creamy, and cheesy comfort food. This dish captures the essence of traditional Au Gratin Potatoes while eliminating dairy and animal products. The heart of this recipe remains the same—thinly sliced potatoes layered with a rich, creamy sauce and baked until tender and golden.

In lieu of traditional dairy, plant-based ingredients are used to replicate the luscious creaminess. Almond milk, coconut milk, or cashew cream often serve as dairy substitutes, while nutritional yeast and vegan cheese provide that cheesy flavor. To enhance the depth of taste, garlic, onions, and a variety of seasonings can also be added.

Adding broccoli and cheddar to Au Gratin is an American comfort food idea. This has been a family recipe for many generations. Instead of plain old potatoes, blanched broccoli is added to the dish. As the florets cook in the cheesy sauce, they become tender while retaining some of the bite.

The cheese sauce is made with sharp cheddar cheese, butter, milk or cream, and a hint of garlic. The sauce envelops the broccoli, infusing it with the irresistible flavor of cheddar while creating a creamy texture. The potatoes remain the base of the dish, necessary for that nostalgic flavor. The wholesomeness of broccoli and potatoes with cheddar cheese is modern twist at its finest.

If you're one of us who prefers more flavor and spices in your potatoes, you've come to the right place. The addition of tomatoes and basil to Au Gratin cuts through the richness of the dairy. Fresh tomato slices are layered on top of the potatoes, along with fragrant basil leaves. These layers are then bathed in a velvety cream sauce enriched with Parmesan and mozzarella cheese.

The tomatoes infuse the dish with a juicy, slightly acidic brightness while the basil adds a fragrant and herbaceous note. It is a perfect choice for summer gatherings, bringing a taste of the garden to your dining table.

When added to this dish, leeks provide an earthy flavor that complements the starchy goodness of the potatoes. Leeks taste similar to onions and thus also have a mild sweetness. To add leeks to Au Gratin, these are sliced and added along with the potatoes in a baking dish. Each layer is generously drizzled with a mixture of heavy cream and sometimes milk.

In addition to being delicious, the leeks also provide a nutritional aspect to the dish. These are rich in several vitamins like vitamin A, vitamin C and vitamin B6.

If you're looking to impress your group of guests, Truffle Au Gratin potatoes should be the only recipe you look at. It is a luxurious twist on the classic potato side dish. Truffle oil, typically made from truffle-infused olive oil, adds a rich, complex flavor and an unmistakable truffle aroma to any dish. A little goes a long way when it comes to truffle oil, so you should be careful not to add too much oil during cooking.

Instead of adding the oil to the sauce, add a few drops on top of the potatoes before pouring in the cheese sauce. Once the potatoes are cooked, the rich aroma of the oil fills in your kitchen, indicating how truffle oil can transform a simple comfort food into a sophisticated culinary delight.

This is a casserole made with an eclectic combination of sautéed mushrooms and wilted Swiss chard with a rich and creamy sauce. Mushrooms are first sautéed until they're beautifully browned, imparting a deep, umami flavor. Swiss chard, a leafy green vegetable, is then wilted down, adding a contrasting earthy bitterness and vibrant green color.

The sauce, typically prepared with a mixture of cream, butter, and aromatic garlic, binds everything together. The ensemble is generously seasoned with herbs and spices, such as thyme, nutmeg, and freshly ground black pepper. In addition to being flavorful, this dish is also extremely healthy. The mushrooms and Swiss chards both add a dose of vitamins and minerals, making this dish more nutrient-dense than traditional au gratin potatoes.

Who doesn't like a little bit of ham? The salty and smoky notes of this meat make it a popular cut for breakfast as well as dinner. So, ham is the star of this dish. The ham pieces are strategically placed between the layers of potatoes to create an interplay of flavors. It also helps that the salty meat goes well with the creamy potatoes.

The next unexpected element is the Swiss cheese. This type of cheese is known for its mild, slightly sweet, and nutty taste. As the casserole bakes in the oven, the potatoes absorb the luxurious cream and cheese while the ham holds its flavors in place. This filling, indulgent, and savory take on the classic combines the best elements of the dish with the added dimension of ham and Swiss cheese.

Mexican-style Au Gratin potatoes, known as "Papas a la Mexicana," add vibrant Mexican flavors to the plain old potatoes. It combines the comforting creaminess of traditional Au Gratin potatoes with the bold and zesty profiles of Mexican cuisine. The foundation of this recipe remains the same. What's different is the cheese and seasoning.

Mecican cheese blend is added instead of the regular cheese along with some sliced jalapenos and other chili peppers. Some variations may also include cumin, cilantro, or even a drizzle of fresh lime juice to brighten the dish. This can complement a variety of Mexican-inspired meals, from tacos and enchiladas to grilled meats because of the familiar flavors.

This one's for all the seafood enthusiasts. The base of the dish is prepared with a mixture of seafood, such as shrimp, crab, and lobster, along with some potatoes. The seafood is cooked and then gently folded into the sauce, which is often infused with flavors like garlic, herbs, and white wine for a tantalizing taste.

To achieve that distinctive "au gratin" quality, a generous layer of Parmesan cheese is sprinkled over the top. The result is a seafood lover's dream—a harmonious blend of briny, succulent seafood and the lush, comforting sauce elevated by the melty, cheesy crust. Seafood Au Gratin can be served as a main course or an elegant appetizer, depending on the occasion.

The rustic charm and harmonious flavors of eggplant and tomato Au Gratni make it a favorite in Mediterranean and French cuisines. It allows the simple yet delightful essence of two versatile vegetables to be elevated to new culinary heights by adding them to this famous casserole.

The eggplant is sliced and added along with the potatoes and tomatoes in alternating layers in the baking dish. On top of that goes the creamy sauce. The crowning glory is the gratin crust – a blend of breadcrumbs, grated cheese, and herbs. As it cooks, the eggplant takes on a creamy, melt-in-your-mouth texture, while the tomatoes contribute a burst of freshness and acidity. Finally, the gratin topping offers a contrast to the tender vegetables.