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Potatoes au Gratin (Dauphinoise) Recipe

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4.4 from 114 reviews

Potatoes au Gratin, also known as Dauphinoise, is a classic French dish featuring thinly sliced starchy potatoes layered with a creamy garlic-infused sauce, fresh thyme, and melted Gruyere cheese. Baked to golden perfection, this comforting side dish boasts a rich, cheesy crust with tender, flavorful potatoes inside, making it a perfect accompaniment to roasted meats or a hearty meal.

Ingredients

Scale

Cream Mixture

  • 1 1/2 cups full-fat cream
  • 2 garlic cloves, minced
  • 30g / 2 tbsp unsalted butter, melted

Potatoes and Seasoning

  • 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)

Cheese

  • 2 1/2 cups Gruyere cheese (or Colby, Cheddar, Havarti, or Tasty), freshly grated

Instructions

  1. Prepare the Cream Mixture: In a jug, combine the melted butter, full-fat cream, and minced garlic. Stir gently until the ingredients are fully blended to infuse the cream with garlic flavor.
  2. Preheat Oven: Set your oven to 180°C (350°F), suitable for both fan and standard ovens, allowing it to reach the right temperature before baking.
  3. Slice Potatoes: Peel the starchy potatoes and slice them thinly to approximately 1/8 inch (3 mm) thickness. Using a slicer can help achieve uniform slices for even cooking.
  4. First Layer: In a suitable baking dish, spread one third of the sliced potatoes evenly. Pour over one third of the prepared cream mixture. Sprinkle evenly with one third of the salt, pepper, and fresh thyme leaves. Top this layer with 3/4 cup of the grated Gruyere cheese.
  5. Second and Third Layers: Repeat the layering process twice more with the remaining potatoes, cream mixture, salt, pepper, and thyme. For the top layer, do not add cheese yet; it will be added after initial baking.
  6. Cover and Bake: Cover the baking dish with a lid or foil to seal in moisture. Bake in the preheated oven for 1 hour and 15 minutes, checking for tenderness with a knife inserted into the center. If needed, extend baking time up to 1 hour 30 minutes until potatoes are soft.
  7. Add Final Cheese Topping and Bake: Remove the foil or lid carefully. Sprinkle the remaining cheese evenly on top. Return the dish to the oven and bake uncovered for an additional 10 to 15 minutes until the cheese topping is golden brown and bubbling.
  8. Rest and Serve: Allow the potatoes au gratin to stand for 5 minutes after baking. This helps set the layers and makes serving easier and cleaner.

Notes

  • Use full-fat cream to ensure a rich and creamy texture.
  • Choose starchy potatoes like Russet, Sebago, or Maris Piper for best results as they become tender and absorb the cream well.
  • Freshly grate your cheese for optimal melting and flavor; pre-grated cheese often contains additives that affect texture.
  • A suitable baking dish is important; using a medium-depth ovenproof dish allows even cooking of layered potatoes.
  • Testing potato doneness with a knife prevents undercooking; adjust baking time according to your oven and dish.

Keywords: potatoes au gratin, dauphinoise, potato side dish, creamy potatoes, baked potatoes, French cuisine

Find it online: https://kitchenbyclara.com/potatoes-au-gratin-dauphinoise-recipe/