Autumn Potatoes au Gratin
These autumn potatoes au gratin are the epitome of cheesy, creamy autumn goodness! Made with a gruyere and Swiss cheese blend, lots of seasonal herbs, and crispy bacon on top, these potatoes are the perfect elevated dish for any fall dinner table.
Potatoes in any form are a crowd pleaser, but these autumn potatoes au gratin are guaranteed to be a huge hit at your next dinner party! Surprisingly easy to make and unsurprisingly delicious, these potatoes are the definition of creamy, cheesy, and indulgent. Thinly sliced potatoes are soaked in cream mixed with parmesan cheese and seasonal herbs like rosemary and sage, then baked, topped with gruyere and Swiss cheeses, then baked again and garnished with crispy bacon. I can confirm they taste as heavenly as they sound! Whether you need a stunning side dish for Thanksgiving, a hearty option for Friendsgiving, or just a delicious addition to your weekly dinner rotation at home, this recipe is gonna become a staple in your kitchen.
Here are some more savory autumn recipes you’ll love: Butternut Squash Mac and Cheese, Autumn Kale Caesar Salad, and Parmesan Garlic and Rosemary Scones.
Ingredients & Equipment
You’ll need the following ingredients and equipment to make these autumn potatoes au gratin:
- Cast iron pan
- Tin foil
- Yellow potatoes
- Heavy cream
- Parmesan cheese
- Gruyere cheese
- Swiss cheese
- Bacon
- Garlic powder
- Sage
- Rosemary
- Salt and pepper
Customize This Recipe!
There are a few different ways you can customize this recipe:
- Have fun with seasonings. You can tailor the seasonings and spices in this recipe for different times of year – stick with rosemary and sage for fall, but thyme, marjoram, and a hint of cinnamon would be delicious for winter!
- Use different toppings. Not a bacon fan? You can garnish these potatoes with anything crisp and autumnal, from crushed croutons to roasted nuts or seeds, or even crunchy potato chips!
Kitchen Tips:
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
- Don’t forget the tin foil on the initial bake! Covering the baking dish will help trap any moisture in the dish and make the potatoes super soft and fully cooked through. The second bake should be uncovered so the cheese can get browned, melty, and a bit crispy on top.
FAQ
I suggest using yellow potatoes (like Yukon Golds) for this recipe since they bake up super soft! Russets are also a good option since they’re similarly starchy. Don’t use red potatoes or other waxy variations since they won’t have a texture that’s soft and creamy enough when sliced and baked.
Short answer: yes. Long answer: I definitely suggest using at least gruyere if you can’t find a gruyere/Swiss blend so the flavor is still a bit nutty and works well with the seasonings used. If you can’t find either, try to find a savory, hearty cheese like an aged gouda! This will change the flavor profile of the dish, but will still give the potatoes a sharp, robust taste.
These potatoes are best eaten directly after preparing, but they can be stored in a sealed container in the fridge for up to a week after making.
More side and appetizer recipes:
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Autumn Potatoes au Gratin
Ingredients
- ~2 lbs yellow potatoes peeled and thinly sliced
- ¾ cup heavy cream
- ½ cup grated parmesan divided in halves
- 1 tsp sage
- 1 tbsp rosemary
- 2 tbsp garlic powder
- 1 tbsp salt
- 1 tbsp pepper
- ¼ cup grated gruyere cheese
- ¼ cup grated Swiss cheese
- 2-4 strips bacon cooked
Instructions
- Preheat the oven to 350ºF and grease a large cast iron pan with butter.
- Peel and thinly slice your potatoes into about ⅛ inch slices. If you have a mandolin, this can help with uniformity.
- In a medium bowl, mix together cream, ¼ cup parmesan, sage, rosemary, garlic powder, salt, and pepper until combined.
- Add potato slices to the bowl in small batches to coat them completely in the cream mixture, then arrange the potatoes in a spiral pattern around the pan until all potatoes are used.
- Pour any excess cream mixture over the potato slices, then cover the pan with tin foil and bake for 40 minutes.
- Remove the pan from the oven, sprinkle the grated gruyere and Swiss cheeses over the potatoes, and return to the oven uncovered for another 10-15 minutes, until the cheese is golden brown and bubbling.
- While the potatoes are on their second bake, cook the bacon using your preferred method (oven, microwave, stovetop, etc. – I prefer the microwave since it's fastest).
- Chop the bacon into small pieces, and when the potatoes are done, sprinkle the bacon, the remaining parmesan cheese, and any other desired herbs on top to garnish.
Notes
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
- Don’t forget the tin foil on the initial bake! Covering the baking dish will help trap any moisture in the dish and make the potatoes super soft and fully cooked through. The second bake should be uncovered so the cheese can get browned, melty, and a bit crispy on top.
- Have fun with seasonings. You can tailor the seasonings and spices in this recipe for different times of year – stick with rosemary and sage for fall, but thyme, marjoram, and a hint of cinnamon would be delicious for winter!
- Use different toppings. Not a bacon fan? You can garnish these potatoes with anything crisp and autumnal, from crushed croutons to roasted nuts or seeds, or even crunchy potato chips!
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