Name: Potatoes au Gratin (Dauphinoise) Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: French
Ingredients: 1 1/2 cups full-fat cream; 2 garlic cloves, minced; 30g / 2 tbsp unsalted butter, melted; 1.25 kg / 2.5 lb starchy potatoes (Russet, Sebago, or Maris Piper), peeled and sliced 1/8″ (3 mm) thick; 1 tsp salt; 1/4 tsp pepper; 2 tsp fresh thyme leaves (optional but highly recommended); 2 1/2 cups Gruyere cheese (or Colby, Cheddar, Havarti, or Tasty), freshly grated

Jump to Recipe

Introduction

Potatoes au Gratin, also known as Dauphinoise, is a classic French dish featuring tender sliced potatoes baked in a rich, garlicky cream sauce and topped with melted gruyere cheese. It’s a comforting side that pairs beautifully with roasted meats or stands on its own as a hearty vegetarian main.

A white rectangular dish filled with a creamy scalloped potato bake, showing a golden brown melted cheese crust on top with some darker spots from baking. Visible layers underneath include thin, soft potato slices in a rich, creamy sauce with a slightly yellow color. Fresh green thyme leaves are scattered on top for garnish. A metal spoon with a wooden handle is lifting a portion from the corner, revealing three layers of tender potato slices covered in creamy sauce underneath the browned cheese. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups full-fat cream
2 garlic cloves, minced
30g (2 tbsp) unsalted butter, melted
1.25 kg (2.5 lb) starchy potatoes (Russet, Sebago, or Maris Piper)
1 tsp salt
1/4 tsp pepper
2 1/2 cups gruyere cheese, freshly grated (or colby, cheddar, havarti, or tasty)
2 tsp fresh thyme leaves (optional but highly recommended)

Instructions

Step 1: Preheat the oven to 180°C (350°F), suitable for both fan and standard ovens. In a jug, combine the melted butter, cream, and minced garlic, stirring until evenly mixed.
Step 2: Peel the potatoes and slice them thinly, about 1/8 inch (3 mm) thick. A slicer can help achieve uniform slices.
Step 3: Spread one-third of the sliced potatoes evenly in a baking dish. Pour over one-third of the cream mixture, then sprinkle with one-third of the salt, pepper, and thyme leaves. Top with 3/4 cup of the grated cheese.
Step 4: Repeat this layering process two more times with the remaining potatoes, cream mixture, seasoning, and cheese, but do not add cheese on the very top layer yet.
Step 5: Cover the dish tightly with a lid or foil. Bake in the preheated oven for 1 hour and 15 minutes, checking doneness by testing the potato’s tenderness with a knife. It may take up to 1 1/2 hours.
Step 6: Remove the foil, evenly sprinkle the remaining cheese on top, and bake uncovered for another 10 to 15 minutes, until golden and bubbly.
Step 7: Let the dish stand for 5 minutes before serving to allow it to set slightly for perfect slices.

Tips & Variations

Using a mix of cheeses like cheddar and havarti along with gruyere adds a deeper flavor and creamier texture.
Fresh thyme can be replaced with rosemary or sage for a different herbal note.
For a lighter version, half-and-half cream can be used but results will be less rich.
Make sure to slice potatoes evenly so they cook uniformly and don’t under or over bake.
Letting the dish rest before serving helps the gratin hold its shape when cut.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 180°C (350°F) oven until heated through, about 20 minutes. Microwaving is possible but may make the texture less crisp.

How to Serve

The image shows a close-up of a white plate with a serving of creamy potato gratin. The dish has several layers of thinly sliced potatoes with a rich, pale yellow cheese sauce between them. The top layer is golden brown with melted cheese that looks slightly crispy and bubbly. Small green herb leaves are sprinkled on top for garnish. A silver fork is placed on the side of the plate, which is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Potatoes au Gratin in advance?

Yes, you can assemble the dish up to one day ahead, cover it tightly, and refrigerate. Bake it on the day of serving, adding extra baking time if cold from the fridge.

What type of potatoes work best for this recipe?

Starchy potatoes like Russet, Sebago, or Maris Piper are ideal because they become tender and fluffy, helping to absorb the cream sauce well while maintaining structure.