Martha Stewart Potatoes Au Gratin Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 31, 2026

Martha Stewart potatoes au gratin is a layered potato side dish baked in a garlicky cream sauce under a golden Gruyère and Parmesan crust. The potatoes turn tender and creamy, the sauce clings to every slice, and the top crisps into a deep brown, bubbling lid. This version is inspired by Martha Stewart and keeps the classic formula simple enough for a home oven. Yukon Golds hold their shape while turning silky, and the cheese stays rich without overwhelming the cream. It tastes like a steakhouse side made in your own kitchen.

From start to finish, expect about 95 minutes, with only 20 minutes of that hands-on. The method is straightforward: make a quick sauce, layer, cover, bake, then uncover to brown. It fits a holiday table, a Sunday supper, or a potluck where you want something that travels well and reheats nicely.

Why This Martha Stewart Potatoes Au Gratin Works

The sauce is built on a butter-and-flour base that thickens the milk and cream before the potatoes ever go in. That step matters, because a loose sauce turns watery in the oven, while a slightly thickened one coats each slice. Gruyère goes into the sauce and on top, so you get cheese flavor throughout, not just on the surface.

Slicing to an even 1/8-inch thickness keeps the layers cooking at the same rate. Yukon Golds bring enough starch to bind the dish without turning gluey, and the small amount of nutmeg rounds out the cream.

What You’ll Love About It

You get tender, creamy potatoes and a crisp cheese crust in one dish. The sauce comes together on the stovetop in under ten minutes, so the oven does the rest. It also holds beautifully, which makes it a reliable pick for holidays and company.

Ingredients

Here is everything you need for one 9×13-inch baking dish, about 8 servings.

• 2 1/2 pounds (1.13kg) Yukon Gold potatoes — peeled and sliced 1/8-inch thick.
• 3 tablespoons (42g) unsalted butter — plus more for greasing the dish.
• 2 cloves garlic — minced.
• 3 tablespoons (23g) all-purpose flour
• 1 1/2 cups (360ml) whole milk — whole milk gives the creamiest sauce.
• 1 1/2 cups (360ml) heavy cream
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly grated nutmeg — a small amount goes a long way.
• 1 1/2 cups (170g) shredded Gruyère cheese — divided between the sauce and the top.
• 1/2 cup (50g) grated Parmesan cheese
• 2 tablespoons chopped fresh chives — optional, for garnish.

Equipment

• 9×13-inch (23x33cm) baking dish
• Mandoline or sharp chef’s knife — for even 1/8-inch slices.
• Medium saucepan
• Whisk
• Large bowl — for holding the potatoes in cold water.
• Aluminum foil
• Clean kitchen towel

How to Make Martha Stewart Potatoes Au Gratin

Step 1: Heat the Oven and Prep the Dish

Preheat the oven to 350°F (175°C). Generously butter a 9×13-inch (23x33cm) baking dish, working into the corners so the edges don’t stick.

Step 2: Slice the Potatoes

Peel the potatoes and slice them 1/8-inch thick with a mandoline or a sharp chef’s knife. Drop the slices into a large bowl of cold water as you go to keep them from browning while you make the sauce. Keep the slices as uniform as you can; thick and thin pieces in the same dish cook unevenly.

Step 3: Start the Sauce

In a medium saucepan, melt the butter over medium heat. Add the garlic and cook, stirring constantly, until fragrant but not browned, about 30 seconds. If the garlic starts to color, pull the pan off the heat.

Step 4: Make the Roux

Whisk in the flour and cook, whisking constantly, for 1 minute to cook out the raw flour taste. Keep the heat moderate and don’t let the mixture brown; you want a pale roux, not a toasted one.

Step 5: Add the Dairy and Season

Gradually whisk in the milk and cream so no lumps form. Cook, whisking frequently, until the sauce thickens and coats the back of a spoon, about 5 to 7 minutes. Stir in the salt, pepper, and nutmeg.

Step 6: Melt in the Cheese

Remove the sauce from the heat and whisk in 1 cup (113g) of the Gruyère and all of the Parmesan until melted and smooth. Taste for salt now; the sauce should be well seasoned before it goes over the potatoes.

Step 7: Layer the First Half

Drain the potato slices and pat them dry with a clean kitchen towel. Arrange half of the potatoes in an even layer in the prepared dish, overlapping slightly, then pour half of the cheese sauce over the top.

Step 8: Build the Second Layer

Repeat with the remaining potatoes and sauce, then sprinkle the remaining 1/2 cup (57g) Gruyère evenly over the top. Spread it to the edges so every bite gets some crust.

Step 9: Bake Covered, Then Uncover

Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and continue baking until the potatoes are tender when pierced with a knife and the top is golden and bubbling, about 25 to 30 minutes more. If the top browns faster than the potatoes soften, lay the foil back on and give it another 10 minutes.

Step 10: Rest Before Serving

Let the gratin rest for 10 minutes before serving so the sauce settles and the portions hold together. Garnish with chopped chives, if you like.

What to Serve With It

This is a natural partner for roast chicken, sliced roast turkey, or a seared steak, since the creamy sauce balances browned meat. Add a bright green vegetable like roasted broccoli or a simple green salad, and the plate feels complete. Keep it on the table for Thanksgiving or Christmas dinner.

Tips for the Best Results

Pat the drained potatoes very dry before layering; wet slices make a soupy gratin. Season the sauce a touch more assertively than you think it needs, since the potatoes absorb a lot of salt. When you remove the foil, check the center with a knife—if it slides in with no resistance, the potatoes are done.

Easy Variations

• Swap the Cheese — Use 1 1/2 cups (170g) sharp white cheddar for a tangier top.
• Add Herbs — Stir 1 teaspoon chopped thyme into the sauce before baking.
• Lighter Sauce — Replace the heavy cream with an equal amount of whole milk for a less rich gratin.
• Crispier Top — Broil the uncovered dish for the last 2 minutes for deeper browning.

Storing and Reheating

• Refrigerator — Cool completely, cover, and refrigerate for up to 4 days.
• Freezer — Skip freezing; the potatoes may turn watery upon thawing.
• Make Ahead — Assemble up to 24 hours ahead, cover, and refrigerate; add 10 to 15 minutes to the covered bake.
• Reheating — Cover with foil and warm at 350°F (175°C) for 20 to 25 minutes, to 165°F (74°C).

Nutrition (per serving)

These values are estimates per serving and will vary with your exact ingredients.

FAQs

Can I make this Martha Stewart potatoes au gratin recipe ahead of time?

Yes. Assemble the whole dish up to 24 hours in advance, cover tightly, and refrigerate. Add 10 to 15 minutes to the covered baking time since it starts cold.

What can I substitute for Gruyère?

Sharp white cheddar or Swiss cheese both melt well and keep the same amount of 1 1/2 cups (170g). Keep the Parmesan as written; it adds the salty edge that rounds out the sauce.

Why did my potatoes turn out watery?

Usually it’s wet potato slices or an under-thickened sauce. Pat the potatoes dry before layering and cook the sauce until it coats a spoon before adding the cheese.

Where did potatoes au gratin come from?

Gratin refers to a French technique of browning a dish under a crust of cheese or breadcrumbs, and potato gratins became common in French home cooking. The name comes from the scraping sound of the spoon against the browned dish.

Martha Stewart-Inspired Potatoes Au Gratin

Print Recipe

This Martha Stewart-inspired potatoes au gratin layers thinly sliced Yukon Gold potatoes with a silky, garlicky cream sauce and a golden, bubbling Gruyère and Parmesan crust. The result is tender, creamy potatoes with a crisp, cheesy top—an elegant yet comforting side dish for holidays or Sunday suppers.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 75
• Total Time: 95
• Yield: 8 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 1/2 pounds (1.13kg) Yukon Gold potatoes, peeled and sliced 1/8-inch thick
• 3 tablespoons (42g) unsalted butter, plus more for greasing
• 2 cloves garlic, minced
• 3 tablespoons (23g) all-purpose flour
• 1 1/2 cups (360ml) whole milk
• 1 1/2 cups (360ml) heavy cream
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly grated nutmeg
• 1 1/2 cups (170g) shredded Gruyère cheese
• 1/2 cup (50g) grated Parmesan cheese
• 2 tablespoons chopped fresh chives, for garnish (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Generously butter a 9×13-inch (23x33cm) baking dish.
2. Peel the potatoes and slice them 1/8-inch thick using a mandoline or sharp chef’s knife. Place the slices in a large bowl of cold water to prevent browning while you make the sauce.
3. In a medium saucepan, melt the butter over medium heat. Add the garlic and cook, stirring constantly, until fragrant but not browned, about 30 seconds.
4. Whisk in the flour and cook, whisking constantly, for 1 minute to eliminate the raw flour taste. Do not let the mixture brown.
5. Gradually whisk in the milk and cream. Cook, whisking frequently, until the sauce thickens and coats the back of a spoon, about 5 to 7 minutes. Stir in the salt, pepper, and nutmeg.
6. Remove the sauce from the heat and whisk in 1 cup (113g) of the Gruyère and all of the Parmesan until melted and smooth.
7. Drain the potato slices and pat them dry with a clean kitchen towel. Arrange half of the potatoes in an even layer in the prepared baking dish, overlapping slightly. Pour half of the cheese sauce over the potatoes.
8. Repeat with the remaining potatoes and sauce, then sprinkle the remaining 1/2 cup (57g) Gruyère evenly over the top.
9. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and continue baking until the potatoes are tender when pierced with a knife and the top is golden and bubbling, about 25 to 30 minutes more.
10. Let the gratin rest for 10 minutes before serving. Garnish with chopped chives, if desired.

Notes

Storage: Cool leftovers completely, then cover and refrigerate for up to 4 days. Freezing is not recommended, as the potatoes may become watery upon thawing. Make-ahead: Assemble the gratin up to 24 hours in advance, cover, and refrigerate; add 10 to 15 minutes to the covered baking time. Reheating: Reheat covered with foil in a 350°F (175°C) oven for 20 to 25 minutes, or until heated through.

Nutrition

• Calories: 530
• Sugar: 5g
• Sodium: 610mg
• Saturated Fat: 24g
• Carbohydrates: 33g
• Fiber: 3g
• Protein: 13g
• Cholesterol: 130mg

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