Creating the perfect potatoes au gratin is about more than just a good recipe; it requires the right pan. The ideal au gratin pan promotes even cooking and beautiful browning, ensuring a golden, crispy top and tender, creamy layers underneath. From classic oval designs to versatile rectangular bakers, the material and construction of your pan are fundamental to achieving that restaurant-quality result at home.
This roundup examines ten excellent pans designed for this classic dish. We have considered a range of materials including stainless steel, cast iron, stoneware, and nonstick options. Each pan offers distinct advantages in heat distribution, presentation, and ease of cleaning, helping you find the perfect match for your cooking style and kitchen needs.
The Best Au Gratin Pans for Your Kitchen
- Vollrath Miramar 2.63 Qt. Oval Au Gratin Pan
- Anolon Vesta Ceramics Au Gratin Bakeware, 3 Quart
- 15 oz. Stainless Steel Oval Au Gratin Dish – Set of 2
- Lodge Cast Iron 16 Ounce Oval Mini Server
- Cuisinart Chef’s Classic Nonstick 14-Inch Lasagna Pan
- Le Creuset Stoneware Heritage Oval Au Gratin, 6 oz.
- Emile Henry 13″ x 9″ Large Rectangular Baker
- Anolon Advanced Nonstick Bakeware Loaf Pan
- OXO Good Grips Non-Stick Pro 8″ and 12″ Frypan Set
- Calphalon Nonstick Contemporary Au Gratin Pan
Vollrath Miramar 2.63 Qt. Oval Au Gratin Pan
The Vollrath Miramar pan is a professional-grade option built for consistent performance. Its mirror finish on both the interior and exterior not only gives it a sleek look but also aids in efficient heat reflection for even cooking. The 2.63-quart capacity is well-suited for family-sized portions of potatoes au gratin.
A particularly useful feature is the handle design, which also functions as a convenient rest for a cover. This makes it simple to cover the dish if needed during baking or for storage afterward. Its durable construction is made to withstand regular use in a home kitchen.
Anolon Vesta Ceramics Au Gratin Bakeware, 3 Quart
For those who value style as much as function, the Anolon Vesta Ceramics baker is an excellent choice. The 3-quart oval dish features a bold Persimmon Orange glaze, making it attractive enough to go directly from the oven to your dinner table. Its stoneware construction is designed for superior and even baking.
This baker is remarkably versatile and easy to care for. It is certified safe for use in the microwave, dishwasher, and freezer, allowing for a wide range of culinary uses and straightforward cleanup. This makes it a practical and beautiful addition to any kitchen.
15 oz. Stainless Steel Oval Au Gratin Dish – Set of 2
This set of two stainless steel dishes offers great value and functionality. The 15-ounce size is perfect for creating individual servings of potatoes au gratin, which is ideal for dinner parties or portion control. The flat set rim provides a clean, professional look.
Constructed from quality stainless steel, these dishes are both oven-safe and dishwasher-safe. Their durability and ease of cleaning make them a low-maintenance option for regular use. The set of two means you can prepare and serve side dishes for multiple guests with ease.
Lodge Cast Iron 16 Ounce Oval Mini Server
Lodge cast iron is renowned for its exceptional heat retention and distribution, and this mini server brings those benefits to individual portions. The pre-seasoned surface develops a natural, easy-release finish over time and is ready to use right out of the box. Its small size is perfect for a single, generously portioned serving.
The oval design includes two helper handles, making it safe and simple to handle even when the pan is hot. Cast iron excels at creating a wonderfully crispy and browned top on your potatoes au gratin while keeping the interior perfectly cooked.
Cuisinart Chef’s Classic Nonstick 14-Inch Lasagna Pan
While designed for lasagna, this large rectangular pan is also a fantastic vessel for making a big batch of potatoes au gratin for a crowd. The hard-anodized construction is extremely durable and provides even, consistent heating across its large surface area. This helps achieve a uniformly golden crust.
The Quantanium nonstick surface ensures that cleanup is effortless, even with baked-on cheese and cream. The riveted stainless steel side handles offer a secure and comfortable grip when moving the full pan in and out of the oven.
Le Creuset Stoneware Heritage Oval Au Gratin, 6 oz.
Le Creuset is synonymous with quality, and this small stoneware baker lives up to the name. The 6-ounce size is ideal for a single, elegant serving. Stoneware is excellent at maintaining even temperatures, which prevents scorching and promotes perfect cooking from edge to center.
This dish offers unmatched versatility and durability. It is safe for use in the freezer, microwave, oven, broiler, and dishwasher. The dense stoneware material effectively blocks moisture absorption, preventing damage like cracking or crazing over years of use.
Emile Henry 13″ x 9″ Large Rectangular Baker
The Emile Henry Modern Classics baker combines a contemporary aesthetic with traditional French craftsmanship. Its large 13″ x 9″ capacity is perfect for feeding a group, making it an excellent choice for holiday meals or potlucks. It is specifically noted as being perfect for vegetable gratins and baked pasta dishes.
Each piece is individually formed and hand-finished by skilled artisans, resulting in a unique and high-quality product. This baker is not just a kitchen tool but a statement piece that reflects a commitment to culinary art and design.
Anolon Advanced Nonstick Bakeware Loaf Pan
While primarily a loaf pan, this Anolon dish can be used for creating a unique, tall version of potatoes au gratin that slices neatly for serving. The heavy-gauge steel construction is warp-resistant, ensuring even heat distribution for consistent results. The medium color tone of the pan aids in achieving a beautifully browned exterior.
The durable nonstick surface is a key benefit, providing excellent food release and making cleanup a simple task. Its sturdy grips on the sides make handling the pan safe and easy, even when wearing oven mitts.
OXO Good Grips Non-Stick Pro 8″ and 12″ Frypan Set
This set of two fry pans offers a versatile approach to cooking. The smaller 8-inch pan can be used for individual or small-batch potatoes au gratin. The hard-anodized body provides excellent heat conduction and is highly scratch-resistant, promising long-term durability.
The three-layer, PFOA-free non-stick coating is German-engineered for years of reliable performance. The OXO Good Grips brand is known for its user-friendly handles, which provide a comfortable and secure hold. This set is also dishwasher safe for easy cleaning.
Calphalon Nonstick Contemporary Au Gratin Pan
Calphalon’s Contemporary line is known for its reliable nonstick performance and modern design. A dedicated au gratin pan from this collection would typically feature a durable hard-anodized construction that heats evenly and resists warping. The nonstick interior is designed for easy food release and straightforward cleanup.
These pans are built to be versatile for a variety of oven-baked dishes beyond just potatoes au gratin. The ergonomic handles are usually designed to stay cool on the stovetop and provide a comfortable grip when transferring the pan to and from the oven.
Buying Guide: How to Choose the Best Au Gratin Pans for Potatoes
When I’m looking for the best au gratin pans for potatoes, I focus on a few key features that make a real difference between a good dish and a great one. The right pan isn’t just a container; it’s the tool that ensures your potatoes cook evenly, get that perfect golden-brown top, and are easy to serve and clean up afterward. Let’s break down what I always look for.
First and foremost is the material. This is probably the most important decision. I prefer ceramic or stoneware because it heats slowly and evenly, which is crucial for potatoes. You don’t want the edges burnt and the center raw. This material also creates a fantastic crust on the bottom and sides. Stainless steel with an aluminum core is another solid choice for even heating, and it’s often safe for stovetop use if you want to start a sauce before baking. Cast iron is a powerhouse for browning and can go from stovetop to oven, but it can react with acidic ingredients like cream if it’s not well-seasoned. I tend to avoid glass for classic au gratin potatoes because it doesn’t promote the same level of browning on the sides.
Next, consider the shape and size. A wide, shallow pan is my go-to. This shape maximizes the surface area, giving you more of that delicious, crispy, cheesy top layer that everyone fights over. A deep pan will steam the potatoes more, resulting in a softer, less textured dish. For size, a 2 to 3-quart capacity is usually perfect for a standard recipe serving 4-6 people. Make sure it fits in your oven with room for air to circulate!
Finally, think about practical features. Handles are a must. Look for pans with sturdy, heat-resistant handles that are easy to grip, even with oven mitts. Aesthetics matter, too. Since an au gratin pan often comes straight from the oven to the table, you want something that looks good. A classic white ceramic dish is always a beautiful presentation. Some dishes come with a lid, which is useful for storage, but for baking, you’ll almost always want it uncovered to achieve that perfect top. By keeping these factors in mind—material, shape, and features—you can find a pan that will help you make a truly memorable potato dish every single time.
Frequently Asked Questions
What is the ideal material for an au gratin pan?
In my experience, ceramic or stoneware is the top choice for making au gratin potatoes. The reason is all about heat distribution. These materials heat up slowly and evenly, which is exactly what you need for a dense potato dish. This prevents hot spots that could burn the edges while leaving the center undercooked. Ceramic also creates a wonderfully crisp and golden crust on the bottom and sides of the potatoes. While stainless steel and cast iron are good for browning and stovetop versatility, ceramic remains the classic for a reason—it just delivers a consistently superior texture and presentation for this specific dish.
Can I use a regular baking dish instead of a specific au gratin pan?
You absolutely can use a standard 9×13-inch baking dish in a pinch, and I’ve done it many times. However, you will notice a difference. A dedicated au gratin pan is typically wider and more shallow. This design exposes more of the potato and cheese surface to the direct heat of the oven, creating a larger area of that crispy, browned topping we all love. A deeper baking dish will result in a creamier, more steamed potato casserole with less crispy top per serving. So, while a regular dish works, a specialized pan is designed to optimize the best qualities of the dish.
How do I prevent my au gratin potatoes from turning out watery?
Watery potatoes are a common issue, but it’s usually easy to fix. First, I always slice my potatoes and then pat them thoroughly dry with a kitchen towel or paper towels. This removes a lot of the surface starch and moisture. Second, pay attention to your sauce. Make sure your cream sauce is thick enough before assembling the dish. A roux-based sauce (butter, flour, and milk) is more stable than just plain cream. Finally, let the dish rest for 10-15 minutes after it comes out of the oven. This allows the sauce to thicken up as it cools slightly, making it much easier to serve neat slices.
What size au gratin pan do I need for a family?
For a typical family meal, I recommend a 2 to 3-quart capacity pan. This size is perfect for using about 2 to 3 pounds of potatoes and will comfortably serve 4 to 6 people. It’s the most versatile size for most recipes you’ll find. If you’re cooking for a larger crowd or love having leftovers, a 4-quart pan is a good upgrade. Just remember the principle: a wider, shallower pan in that volume will give you better results than a narrow, deep one. Always check the dimensions to make sure it fits on your oven rack.
Are au gratin pans dishwasher safe?
This depends entirely on the material. Many modern ceramic and stoneware dishes are labeled as dishwasher safe, which is a huge convenience. However, I often hand-wash my favorite pans to preserve their appearance and prevent any potential cracking or crazing (fine cracks in the glaze) over time. Cast iron should never go in the dishwasher, as it will ruin the seasoning. Always check the manufacturer’s care instructions for your specific pan. When in doubt, a quick soak and a gentle hand wash will keep your pan in the best condition for years.
Why didn’t the top of my potatoes get brown and crispy?
A pale top usually means the heat wasn’t high enough at the end of cooking. My method is to bake the potatoes covered with foil for most of the cooking time to ensure they become tender. Then, for the last 10-15 minutes, I remove the foil and increase the oven temperature to around 425°F (220°C). This final blast of high heat is essential for browning and crisping the cheesy top. Also, make sure your cheese layer is generous enough and that you’re using a cheese that melts and browns well, like Gruyère, a sharp cheddar, or a Parmesan blend.