Herbed Potatoes Au Gratin Recipe

If you’re looking for the ultimate potato side dish, look no further than these Herbed Potatoes Au Gratin. These definitely are not the same “scalloped potatoes” that your mom made, and you will love the savory addition of Freeze Dried herbs and garlic. I love serving this dish with my holiday roasted meats and they are great as leftovers.

First things first, the difference between ‘Au Gratin’ and ‘Scalloped’ potatoes: Scalloped potatoes are made with a butter/flour/milk roux and Au Gratin potatoes are made with cream/butter/cheese. In my opinion, cream and cheese make a better dish than flour and milk! This recipe actually does not involve butter; however, Fontina cheese is creamy enough to make you not even miss the ingredient.

Preparing to serve up Herbed Potatoes Au Gratin

The best way to slice your potatoes evenly and thin is with a mandolin. I’m typically afraid of my mandolin, but it’s the best way to ensure even cooking of the potatoes and will help when you layer them in the baking dish. The potatoes are layered with heavy cream infused with thyme, sage and garlic as well as sliced onions and cheese. Once you have determined that the potatoes are cooked thoroughly, you’ll want to remove the foil from the pan to toast up the top for a crispy cheese finish.

This potato dish will be a family favorite at your next holiday meal, or if you can’t wait that long to give it a try it is easy to prepare for a weeknight meal. Bon appetit!

Au Gratin Herbed Potatoes Recipe

Serves 8 | Finish in 1 hour 30 minutes

These thinly sliced, roasted potatoes soak up a rich cream mixture flavored by herbs and garlic. This is a great side dish for roasted turkey, beef or chicken and is great for any holiday.


  • 1 1/2 c. Heavy Cream
  • 1 tsp. Litehouse® Freeze Dried Garlic
  • 1 tsp. Litehouse® Freeze Dried Thyme
  • 1/2 tsp. Litehouse® Freeze Dried Sage
  • Salt and Ground Pepper, to taste
  • 2 lb. Russet Potatoes, peeled and sliced 1/8” thick on mandolin
  • 1/2 Yellow Onion, thinly sliced
  • 3 c. (12 oz.) Grated Fontina Cheese
  • 1/4 c. (1 oz.) Grated Parmesan Cheese


  1. Preheat an oven to 375°F. Butter or grease an 11-inch baking dish.
  2. In a large saucepan over medium heat, combine the cream, garlic, thyme, sage and a pinch each of salt and pepper. Bring just to a boil, then remove from the heat and set aside.
  3. Place the potato slices into a large bowl and pour cream mixture over the top, tossing to coat.
  4. Arrange one-third of the potato slices, slightly overlapping, on the bottom of the prepared dish. Sprinkle generously with salt and pepper, half of the onions and 1 cup of the Fontina. Repeat, using another one-third of the potato slices, salt and pepper, all the remaining onions, and another 1 cup Fontina cheese. Top with the remaining potatoes and sprinkle with salt and pepper again. Using a large, flat spatula, gently press on the potatoes to compact them. Pour any cream mixture remaining in the bowl over the potatoes and sprinkle evenly with the remaining 1 cup Fontina and the Parmesan.
  5. Cover the dish with aluminum foil and bake until the potatoes are tender when pierced with a sharp knife, about 45 minutes. Remove the foil and bake until the gratin is golden brown and bubbly, about 20 minutes more. Let the gratin rest for 10 minutes before serving.

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