The best part about this rustic potato gratin is that it skips all the fuss! It’s as low-maintenance as it gets! No peeling, no layering; just sliced potatoes tossed in a rosemary, Parmesan, and cream then poured straight into the baking dish. With a touch of lemon zest and fresh chives, it’s the ultimate effortless side that feels fancy without the extra work.

A baking dish with rosemary parmesan potatoes gratin.

Here is Why This Rosemary Potato Gratin Recipe Works

No Peeling Required: Skip the peeler! Leaving the skins on adds a rustic touch and saves you time. Plus, it brings extra flavor and texture.

All-in-One Mixing: Forget the endless layering; just toss everything in one bowl and pour it in. Easy, quick, and all the flavor without the fuss.

Rosemary Parmesan Goodness: Creamy layers infused with rosemary, Parmesan, and a hint of lemon zest make this gratin anything but basic.

Bubbly, Golden Perfection: Bakes up with a crispy, golden top and tender potatoes underneath—a crowd-pleaser with minimal effort!

Ingredients used for a rustic potato gratin.

Simple Ingredients

Produce: Russet potatoes, fresh rosemary, lemon zest, fresh chives
Dairy: Heavy cream, Parmigiano-Reggiano
Pantry Seasonings: Salt, pepper

If you like this, try more potato recipes like our roasted baby potatoes or our goat cheese potato au gratin.

A spoon scooping out scalloped potato gratin from a casserole dish.

Recipe Variations

Truffle and Sage Potatoes au Gratin: Substitute the rosemary with fresh sage and drizzle in 1-2 teaspoons of truffle oil before baking.

Gruyere and Garlic Au Gratin Potatoes: Replace the Parmesan with Gruyere cheese and add 2-3 minced garlic cloves to the cream mixture.

Bacon Cheddar Ranch Potato Gratin: Mix in ½ cup of crispy crumbled bacon and swap the Parmesan for sharp cheddar cheese. Stir 1 tablespoon of ranch seasoning into the cream.

Garlic and Fontina au Gratin Potatoes: Swap the Parmesan for creamy Fontina cheese and add 3-4 minced garlic cloves to the cream mixture.

Slicing potatoes with a mandoline slicer. — slice the potatoes

Thinly sliced potatoes in a bowl with cream, parmesan, rosemary, salt, and pepper. — slice the potatoes

Tips for Success

Russets work best here, they have a starchy texture which helps thicken the creamy cheese sauce.
Slice the potatoes ⅛-inch thick. A mandoline or food processor works best for this.
Leaving the skins on adds flavor and saves prep time. Just scrub the potatoes well before slicing.
If you want to peel the potatoes, go for it! It’s all about your preference.
Let the au gratin potatoes rest for 5-10 minutes after baking to help thicken the sauce.

A dish of rosemary potato gratin with a spoon.

Storage

Fridge: To store leftover potato gratin, allow it to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days.

Freezer: Portion the gratin into freezer safe containers, and store it for up to 3 months. When you’re ready to enjoy it again, thaw it in the fridge overnight.

To reheat, place the gratin in an oven-safe dish, cover with foil, and warm it in a 350°F oven for about 20-25 minutes, or until heated through. Or just zap individual servings in the microwave.

A serving of cheesy gratin potatoes on a plate with steak and salad.

Au Gratin Potatoes with Parmesan Cheese

This rustic potato gratin keeps things simple yet impressive; no peeling, no layering, just creamy, cheesy goodness with rosemary and lemon. Perfect for holiday spreads or cozy dinners. Serve it with our roast lamb or spiral ham

This no peel potato gratin recipe has been slightly adapted from Tyler Florence.

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A rustic potato gratin in a baking dish.

Rosemary Potato Gratin

This rustic potato gratin skips the fuss of layering, making it a faster and easier option than traditional gratin recipes. The potatoes are simply tossed in a blend of cream and cheese then baked until bubbly and golden. It is simple comfort food at its best.

For an even quicker, more rustic version, we left the potato skins on, but feel free to peel them if you prefer.

4.82 from 22 votes

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Prep Time: 30

Cook Time: 55

Total Time: 1 15

Servings: servings

Calories: 493kcal

Author: Pat Nyswonger

Ingredients

2 pounds russet potatoes (such as Idaho potatoes)
2 cups heavy cream
1 cup grated Parmigiano-Reggiano
3 tablespoons chopped fresh rosemary
zest of half a lemon
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons chopped fresh chives as garnish

Instructions

Preheat the oven to 375°F.
Butter a gratin dish or a shallow oven-proof baking dish, or use non-stick spray. Set aside.
Scrub the potatoes clean and slice them ⅛-inch thick. A mandoline slicer or food processor with a slicing attachment work well for getting those thin slices.
In a large bowl, toss the potato slices with the heavy cream, cheese,, chopped rosemary, lemon zest, salt, and black pepper until everything is evenly coated.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
Bake in the oven for 50 to 60 minutes, or until the top is bubbly and golden brown. The potatoes should be tender when pierced with a fork
Remove from the oven and let the gratin rest for 5 minutes. Garnish with chopped fresh chives before serving.

Notes

I used a mandoline to slice the potatoes but you can also slice the potatoes using a food processor with a slicing attachment of ⅛-inch thickness.
Peeling is optional! If you leave the skins on, scrub them well.
Let the gratin rest for 5 minutes after baking. This allows the sauce to thicken making it easier to serve.
You can prepare the dish in advance, cover it with foil, and refrigerate it for up to 24 hours before baking.