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potatoes au gratin

Delicious, Simple & Quick Potatoes Au Gratin

Τhe Smashed Potato
An easy and quick recipe for au gratin potatoes!Ideal for your dinner, and to combine with many other ingredients and side dishes. The best part is that you only need 6 basic ingredients that you probably already have in your pantry! I also like to add more vegetables that I may have in my fridge, such as Brussels sprouts, cauliflower, asparagus, or broccoli. Either way, this au gratin potato recipe is a must! Serve it at your Thanksgiving, Christmas, or holiday table! I’m sure everyone will love it!
Time to prepare this smashing delicious recipe!
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Side Dish
Cuisine French, Mediterranean
Servings 5 people
Calories 427 kcal


  • 700 gr potatoes , peeled and cut into thin slices of medium-small cubes
  • 1 yellow onion , finely sliced
  • 1 tsp garlic powder
  • 1/3 tsp salt
  • 1 tbsp olive oil
  • 1/2 tsp black pepper
  • 1 tsp dried thyme ,or dried oregano
  • a pinch of chili flakes , optional

Béchamel sauce

  • 1/4 cup olive oil
  • 1/2 tsp black pepper
  • 500 ml milk
  • 3 tbsp all-purpose flour
  • 1/2 cup grated parmesan
  • 1/2 cup grated Gruyère , or Emmental, or any type of Swiss cheese
  • 1/2 cup grated Gorgonzola , or any type or blue cheese


  • Preheat your oven to 200 ° C.
  • Brush your baking dish with some oil.
  • Peel and wash your potatoes, and cut into thin slices or medium-small cubes, and pat them dry.
  • Chop your onion in slices too.
  • Place your potatoes, and onion in a large bowl, add the olive oil, garlic powder, salt, pepper, thyme, and mix.
  • Transfer them to the oiled baking dish and place in the preheated oven, and bake for approximately 20-25 minutes.

In the meantime, let’s prepare our Béchamel sauce

  • Add a pot to medium-high heat and add the olive oil.
  • When warm and not hot add the flour and mix with a silicone spatula until smooth and it starts bubbling.
  • Now add the milk and mix with a silicone spatula non-stop until it has a smooth and creamy texture. This process can take about 5-8 minutes.
  • Remove the pot from the heat, add the black pepper, Gorgonzola, and half the parmesan, and Emmental, and mix.
  • When the 20 minutes of cooking is over, add the Béchamel sauce on top and sprinkle with the remaining grated Parmesan cheese and Emmental cheese on top.
  • Bake for another 15-20 minutes until crispy crust. Change the operation of your oven on the grill for the last 10 minutes for even more crispiness.


  • Served: Served with
  • Variations: 
    • Add cauliflower / broccoli florets, Brussels sprouts, asparagus.
    • Spiced cheeses or cheddar cheese.
    • In the Béchamel sauce add a pinch of cumin.
  •  Storage: Store in an airtight container in the fridge for up to 5 days.
*This is an estimated nutrition chart provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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