Individual Potatoes Au Gratin Recipe

Delicious and Easy to Make

Step-by-step guide

The potatoes


For a classic individual potatoes au gratin, we recommend going with starchy potatoes, as their tender and softer nature complements the cream and cheese better.

The cream


When it comes to cream, opting for 2 cups of heavy, full-fat cream would be ideal. If you’d like to try something different, you can also use béchamel sauce instead of heavy cream.

The cheese 


For the cheese, the gruyere is preferred in most individual potato au gratin recipes. However, other options also include parmesan, Edam, Swiss, or any kind of quick melt-cheese.


3 lbs. of potatoes, starchy.

1 tbsp. thyme.

1 garlic, minced.

1 tbsp. salt.

½ tbsp. pepper, preferably white.

2 cups heavy, full-fat cream.

3 cups of grated cheese, preferably quick melt.

1 ½ tbsp. butter.

Multiple ramekins.


1. Preheat the oven to 400 degrees F.

2. Peel and slice the potatoes, preferably starchy ones.

3. Lay them into ramekins evenly.

4. Let it simmer for a minute or two, and add grated cheese to the mix, with 1 tbsp. thyme (fresh or dried) and nutmeg (optional).

5. Don’t forget to add salt and pepper to taste.

6. Pour the mix in between layers of potatoes evenly. Sprinkle the remaining cheese on top of the ramekins.

7. Place the ramekins into the oven and bake until the potatoes turn golden.

8. Serve hot!

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