Garlic Parmesan Au Gratin Potatoes for Two: The Ultimate Creamy Holiday Side Dish

Prepare to elevate your dining experience with a classic side dish that promises comfort, richness, and unparalleled flavor: Au Gratin Potatoes For Two. This recipe brings together layers of thinly sliced potatoes, infused with abundant garlic and savory Parmesan cheese, all baked to golden perfection in a convenient 1-quart casserole dish. Whether you’re planning an intimate holiday celebration for Thanksgiving, Christmas, or Easter, or simply seeking a heartwarming homemade side for a weeknight meat dish, this creamy potato gratin is a guaranteed crowd-pleaser.

As the holiday season approaches, the annual dinner planning often revolves around one delicious question: “What kind of potatoes are we making this year?” While creamy garlic mashed potatoes for two often win the vote, sometimes a different, equally comforting potato dish steals the spotlight. That’s when we turn to the sublime textures and flavors of scalloped or au gratin potatoes.

My own journey with au gratin potatoes began with the convenience of a box mix, a staple from my childhood. The process was simple: boil milk, add contents, cook. It wasn’t until I invested in a handy mandoline slicer that the world of homemade au gratin potatoes truly opened up for me. Before then, achieving the consistently thin potato slices crucial for this dish with just a knife felt like an impossible feat.

Holiday cooking, especially for Thanksgiving For Two, Christmas Dinner For Two, or Easter For Two, almost always calls for a comforting potato dish. And when you combine the rustic charm of potatoes with the irresistible duo of garlic and Parmesan, you’re not just making a side; you’re crafting a culinary experience. This Au Gratin Potatoes For Two recipe delivers exactly that – a truly winning accompaniment to any festive meal.

Imagine a rich casserole filled with layers of tender, thinly sliced golden-brown potatoes, enveloped in a luxurious blanket of cheesy goodness. This scaled-down recipe is specifically designed for smaller households, prepared in a compact casserole dish, and generously yields about four servings – perfect for two people to enjoy with ample leftovers, or for a family of four as a modest side. After all, when was the last time you could stop at just one serving of creamy garlic Parmesan potatoes?

Should you truly desire only two servings, this recipe is incredibly adaptable. You can easily halve the ingredients and use an even smaller baking dish to achieve the perfect portion size for an intimate dinner.

What’s the Difference Between Scalloped and Au Gratin Potatoes?

The distinction between scalloped potatoes and au gratin potatoes often sparks debate among food enthusiasts. Traditionally, the primary difference lies in the presence of cheese: au gratin recipes typically include cheese, while classic scalloped potatoes do not. However, modern culinary practices have blurred these lines considerably, with many contemporary scalloped potato recipes, including my own easy cheesy stovetop scalloped potatoes, proudly featuring a generous amount of cheese.

Another traditional differentiating factor is the topping: au gratin dishes are often finished with a crisp breadcrumb topping, which scalloped potatoes typically omit. Yet, if you browse through a collection of au gratin recipes, you’ll find that many forgo the breadcrumbs entirely, relying instead on a beautifully browned cheesy crust. You might even encounter variations in naming, such as “au gratin potatoes” versus “potatoes au gratin,” adding to the delightful confusion.

Ultimately, while culinary purists might argue over the precise definitions, the vast majority of home cooks and diners agree on one thing: any dish featuring the irresistible combination of potatoes and cheese is an absolute winner. Regardless of what you call it – whether it’s a cheesy potato gratin or a decadent scalloped potato bake – its deliciousness remains undeniable.

Key Ingredients for a Perfect Au Gratin Potatoes For Two

To craft this exceptional au gratin potatoes for two recipe, you’ll need a carefully selected list of ingredients, each playing a vital role in achieving its rich flavor and creamy texture:

• Butter: A crucial first step! Softened unsalted butter is used to generously grease your casserole dish. This not only prevents the delicate potato layers from sticking and potentially burning but also contributes to a beautiful golden crust on the bottom.
• Russet potatoes: These are the gold standard for au gratin potatoes, and for good reason. Russets boast a higher starch level, which is essential for creating that wonderfully creamy, slightly fluffy texture when baked. Their starch helps to thicken the sauce and bind the layers together. While some prefer to peel them for a smoother finish, leaving the skin on is completely optional and adds a rustic touch and extra fiber.
• Onion and garlic: These humble aromatics are the flavor foundation of our potato gratin. Finely diced onion provides a subtle sweetness and depth, while minced fresh garlic infuses every layer with its pungent, irresistible aroma. Together, they create a complex flavor profile that elevates the entire dish.
• Parmigiano Reggiano: Don’t skimp on the cheese! We highly recommend using authentic Parmigiano Reggiano. Imported exclusively from Italy, this cheese is made with only three ingredients – milk, salt, and rennet – and boasts a superior, complex flavor and granular texture. While domestic Parmesan is available, it often contains additives and lacks the distinctive character of its Italian counterpart. The real deal makes a noticeable difference.
• Thyme: Fresh herbs add a touch of brightness and aromatic complexity. Thyme pairs beautifully with potatoes and cheese, offering an earthy, slightly floral note. If you prefer, fresh rosemary can be an excellent substitute, or you can omit the herbs entirely for a more straightforward flavor profile.
• Salt and pepper: Essential seasonings to enhance the natural flavors of the potatoes and cheese. Proper seasoning throughout the layers is key to a well-balanced dish.
• Heavy whipping cream: This is the heart of our rich and luxurious cheese sauce. The high fat content of heavy cream is indispensable for achieving a thick, creamy, and velvety sauce that beautifully coats each potato slice and binds the gratin together during baking.

Can I Substitute Heavy Cream with Milk for Au Gratin Potatoes?

When it comes to crafting the perfect au gratin potatoes, the use of heavy cream is not just a recommendation, it’s a necessity. It is vitally important to use heavy whipping cream rather than lighter alternatives like milk or half-and-half. The high fat content in heavy cream is absolutely crucial for the cheese sauce to thicken properly and adhere beautifully to the potato layers as it bakes. Without this essential fat, the sauce would be too thin, watery, and simply wouldn’t cling to the potatoes, resulting in a less satisfying, runny dish.

If you don’t frequently use heavy cream and are concerned about having leftovers, consider purchasing a small pint. However, don’t let any excess go to waste! Leftover heavy cream is incredibly versatile and can be transformed into excellent homemade whipped cream, perfect for topping a small pumpkin pie or any other dessert. It’s an ingredient worth having on hand for its culinary magic.

How Do You Finely Slice Potatoes for Au Gratin?

The secret to perfectly cooked, tender-crisp garlic Parmesan au gratin potatoes lies in achieving uniformly thin potato slices. The most efficient and consistent method is by using a handheld mandoline slicer. This tool allows you to achieve paper-thin slices with incredible precision and speed, ensuring that all potatoes cook evenly at the same rate. I’ve previously showcased my mandoline in action for my homemade salt and vinegar potato chips and BBQ chips, demonstrating just how essential it is for uniform cuts.

If you don’t own a mandoline, don’t despair! You can still achieve good results with a sharp chef’s knife. The key is to slice your potatoes as thinly and evenly as possible, exercising extreme care and patience. Focus on maintaining a consistent thickness for each slice; this ensures that every piece of potato bakes uniformly, preventing some from being undercooked while others become too soft.

Can You Slice Potatoes Ahead of Time?

Holiday meal preparation often involves a flurry of activity and a lengthy list of tasks. To help manage your time and reduce stress, you’ll be delighted to know that you can slice your au gratin potatoes up to 24 hours in advance. This valuable prep-ahead step can significantly streamline your cooking process on the day of your meal.

Once your potatoes are thinly sliced, immediately submerge them in a bowl of cold water. This crucial step prevents them from oxidizing and turning an unappetizing brown. If you plan to store them for longer than an hour, it’s best to refrigerate the bowl of water and potatoes until you’re ready to use them. When it’s time to cook, simply drain the potatoes, rinse them thoroughly with cold water, and then lay them out to dry completely before layering them into your casserole dish. Ensuring they are dry helps the cheese and cream adhere better and promotes even baking.

How To Make Au Gratin Potatoes For Two

Our Parmesan au gratin potatoes recipe is designed for baking in the oven, allowing the flavors to meld beautifully and the potatoes to achieve a tender, creamy texture with a golden, bubbly top. Forget boiling on the stovetop; the oven does all the magic here.

First, select an appropriate oven-proof casserole dish. The one featured in these photos, a charming thrift store find, clearly states “oven safe” on its bottom. A 1-quart baking dish is ideal for this recipe, perfectly accommodating the ingredients to yield approximately four generous servings. If you’re serving this for a larger holiday feast like Thanksgiving, you can easily stretch it to serve six as a more modest side portion.

When choosing your casserole dish or pan, prioritize one with a wide surface area. This allows you to create roughly three distinct layers of potatoes, which is optimal for even cooking. Au gratin potatoes perform best when spread out rather than stacked too thickly. If you were to create five or more layers, for example, the center of the dish might remain undercooked while the outer edges and top are perfectly done. A wider dish ensures consistent heat distribution and uniform doneness.

Next comes the satisfying layering process, much like building a lasagna. Begin by arranging a single layer of thinly sliced potatoes at the bottom of your buttered dish, slightly overlapping them. In a separate bowl, combine the diced onion, minced garlic, a generous portion of Parmigiano Reggiano, fresh thyme, salt, and pepper. Sprinkle about one-third of this aromatic cheese mixture evenly over your first potato layer. Repeat this layering sequence two more times, ensuring each potato layer is seasoned and cheesy, finishing with a final layer of potatoes.

Once all your layers are assembled, carefully pour the room-temperature heavy cream over the top. The cream will gently seep down, filling all the small gaps between the potato slices, ensuring every bit is infused with richness. Finish by sprinkling the remaining Parmesan cheese over the top for that irresistible golden crust. Bake your au gratin at 350°F (175°C) for approximately 60 to 90 minutes, or until the potatoes are wonderfully soft when pierced with a fork and the top is beautifully golden brown and bubbly.

Can I Make Au Gratin Potatoes the Night Before?

Given that our homemade au gratin potatoes for two require a significant baking time of 60 to 90 minutes, it’s certainly not a quick last-minute dish. This makes it an excellent candidate for advance preparation, especially when you’re juggling multiple dishes for a holiday dinner or a special occasion.

To save valuable time on the day of serving, you can fully assemble your au gratin potatoes up to 24 hours ahead of time. Once you’ve completed all the layering steps and poured the cream, tightly cover the casserole dish with plastic wrap. For best results and to minimize any potential discoloring of the potatoes, press the plastic wrap directly onto the surface of the potatoes. Then, simply refrigerate the assembled dish until you’re ready to bake it.

When it’s baking time, allow the dish to sit at room temperature for about 30 minutes while your oven preheats. Since the au gratin will be going into the oven cold, you might find that it requires a slightly longer baking time than specified to reach that perfect tender consistency and golden-brown top. Keep an eye on it and adjust as needed!

What To Serve With Au Gratin Potatoes

Parmesan au gratin potatoes are a standalone star, but they also make an exceptional partner to a variety of main courses and other side dishes. Here are some recipes that pair wonderfully with this rich and creamy potato gratin, creating a truly memorable meal:

• Stuffed Cornish Hen: The savory stuffing and tender hen are a perfect complement to the rich potatoes.
• Turkey Tenderloin: A lighter alternative to a whole turkey, beautifully enhanced by the creamy gratin.
• Honey Glazed Ham Steak: The sweet and savory notes of ham create a delightful contrast with the cheesy potatoes.
• Lamb Chop Dinner: The robust flavors of lamb are perfectly balanced by the comforting richness of au gratin.
• Steak Dinner For Two: A classic pairing where the potatoes provide a hearty and flavorful counterpoint to a tender steak.
• Stuffed Butternut Squash: For a vegetarian option, the earthy sweetness of squash beautifully complements the savory gratin.
• Green Bean Casserole Without Mushroom Soup: A fresh, homemade green bean casserole adds a vibrant green and textural contrast.

Au Gratin Potatoes For Two

Yield:
4 servings

Prep Time:
30 minutes

Cook Time:
1 hour 30 minutes

Total Time:
2 hours

Indulge in the rich and creamy goodness of Au Gratin Potatoes For Two, packed with garlic and savory Parmesan cheese. This delightful recipe features tender, thinly sliced potato layers baked to perfection in a 1-quart casserole dish, creating a memorable side for any meal.

Ingredients

• 1 tablespoon unsalted butter, softened
• 1 + 1/2 pounds russet potatoes (roughly 4 large potatoes), peeled and thinly sliced (preferably with a mandoline for even, thin cuts)
• 1/2 cup diced yellow or white onion
• 2 garlic cloves, minced
• 1 1/4 cups shredded Parmigiano Reggiano
• 1 teaspoon fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup heavy whipping cream, room temperature

Instructions

1. Preheat your oven to 350°F (175°C). Use the softened butter to generously rub the bottom and up the sides of a 1-quart casserole dish, ensuring no potato sticks.
2. Carefully arrange a portion of the thinly sliced potatoes in a single layer at the bottom of the prepared dish, slightly overlapping each slice for a consistent base.
3. In a large mixing bowl, combine the diced onion, minced garlic, 1 cup of the Parmigiano Reggiano, fresh thyme, salt, and pepper. Mix well to ensure the flavors are evenly distributed. Sprinkle about one-third of this flavorful mixture over the initial potato layer.
4. Repeat the layering process two more times: add another layer of sliced potatoes, followed by another third of the onion, garlic, and cheese mixture. Finish with a final layer of potatoes, creating a total of three distinct potato layers.
5. Gently pour the room-temperature heavy cream over the layered potatoes. Allow the cream to seep down and fill all the spaces between the potato slices. Top the entire dish with the remaining 1/4 cup of Parmigiano Reggiano.
6. Bake for 60 to 90 minutes, or until the top is beautifully golden brown, bubbly, and the potatoes are fork-tender and soft throughout. Serve immediately and enjoy!

Notes

• To make your holiday meal prep smoother, you can fully assemble this au gratin recipe up to 24 hours in advance. After layering, cover the dish tightly with plastic wrap, pressing it directly onto the potato surface to prevent discoloration. Refrigerate until ready to bake. Remember to let the dish sit at room temperature while your oven preheats, and be prepared for a potentially longer baking time since it will be going into the oven cold.
• Loved this creamy potato gratin? You might also enjoy my Easy Cheesy Stove Top Scalloped Potatoes for another comforting potato dish.
• Planning your full holiday menu? Explore more delicious pairings and scaled-down recipes with my Thanksgiving Dinner For Two, Easter Dinner For Two, and Christmas Dinner For Two guides.

Recommended Products

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• Mandoline
• 1 Quart Casserole Dish

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First published November 7, 2016. This article has been updated and expanded for clarity, improved SEO, and additional helpful tips.