Potatoes au Gratin (Dauphinoise) Recipe

Introduction

Potatoes au Gratin, also known as Dauphinoise, is a classic French dish featuring tender, thinly sliced potatoes baked in a rich, garlicky cream sauce and topped with melted gruyere cheese. This comforting side dish is perfect for special occasions or a cozy family meal.

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 recommended)

Instructions

1. Step 1: In a jug, combine the melted butter, cream, and minced garlic. Mix well to create the cream mixture.
2. Step 2: Preheat your oven to 180°C (350°F), suitable for both fan and standard ovens.
3. Step 3: Peel the potatoes and slice them very thinly, about 3 mm (1/8 inch) thick. A slicer can help achieve even slices.
4. Step 4: Spread one-third of the potato slices evenly in a baking dish. Pour over one-third of the cream mixture, then sprinkle with one-third of the salt, pepper, thyme, and 3/4 cup of the grated cheese.
5. Step 5: Repeat the layering process two more times with the remaining potatoes, cream, salt, pepper, and thyme. Do not add cheese on top of the last layer yet.
6. Step 6: Cover the dish with a lid or foil and bake for 1 hour 15 minutes to 1 1/2 hours, or until the potatoes in the center are soft when tested with a knife.
7. Step 7: Remove the foil, sprinkle the remaining cheese on top, then bake uncovered for 10 to 15 minutes until the cheese is golden and bubbly.
8. Step 8: Let the potatoes au gratin stand for 5 minutes before serving to allow it to set slightly.

Tips & Variations

• Use a mandoline slicer to achieve uniform potato slices for even cooking.
• Substitute gruyere with cheddar or havarti for a different flavor profile.
• For extra flavor, add a pinch of nutmeg to the cream mixture.
• Fresh thyme brightens the dish, but rosemary or sage are excellent alternatives.
• Allow the dish to rest before serving to help it hold its shape when sliced.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 160°C (320°F) until warmed through to preserve the crispy top and creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare potatoes au gratin ahead of time?

Yes, you can assemble the dish up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. Bake as directed, adding a bit more time if baking from cold.

What type of potatoes work best for this recipe?

Starchy potatoes like Russet, Sebago, or Maris Piper are ideal because they become tender and absorb the cream sauce well, resulting in a creamy texture.

Potatoes au Gratin (Dauphinoise) Recipe

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Potatoes au Gratin, also known as Dauphinoise, is a classic French dish featuring thinly sliced starchy potatoes baked in a rich cream and garlic mixture, layered with melted gruyere cheese and fresh thyme. This comforting, creamy casserole is perfect as a side dish for festive meals or cozy dinners.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 6–8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Cream Mixture

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

Main Ingredients

• 1.25 kg / 2.5 lb starchy potatoes (Russet, Sebago, or Maris Piper)
• 1 tsp salt
• 1/4 tsp pepper
• 2 1/2 cups grated gruyere cheese (or colby, cheddar, havarti, tasty)
• 2 tsp fresh thyme leaves (optional but highly recommended)

Instructions

1. Prepare Cream Mixture: In a jug, combine the melted butter, full-fat cream, and minced garlic. Stir well until fully mixed to infuse the cream with garlic flavor.
2. Preheat Oven: Set your oven to 180°C (350°F) whether using a fan-forced or standard oven to ensure even baking.
3. Slice Potatoes: Peel the potatoes and slice them uniformly into 1/8 inch (3 mm) thick slices. Using a mandoline slicer helps achieve consistent thickness.
4. First Layer Assembly: Spread one-third of the potato slices evenly in a baking dish. Pour over one-third of the cream mixture, then sprinkle one-third of the salt, pepper, and thyme leaves. Top this layer with 3/4 cup of grated cheese.
5. Repeat Layers: Repeat the layering process two more times with the remaining potatoes, cream, salt, pepper, and thyme, but do not add cheese on the top layer yet as it will be added later.
6. Cover and Bake: Cover the baking dish with a lid or aluminum foil to retain moisture. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, until the potatoes in the center are tender when tested with a knife.
7. Add Cheese Topping: Remove the foil, sprinkle the remaining cheese evenly on top, then bake uncovered for an additional 10 to 15 minutes until the cheese is golden brown and bubbly.
8. Rest and Serve: Allow the dish to stand for 5 minutes before serving to let the flavors meld and the gratin to set.

Notes

• Use full-fat cream to ensure a rich and creamy gratin.
• Choose starchy potatoes such as Russet, Sebago, or Maris Piper for best texture and flavor.
• Freshly grate your own cheese for better melting and texture.
• Covering the dish during baking helps the potatoes cook evenly without drying out.
• The baking time may vary depending on the oven and potato thickness; test with a knife to ensure softness.
• Fresh thyme enhances the flavor but can be omitted if unavailable.

Keywords: Potatoes au Gratin, Dauphinoise, French potatoes, creamy potato bake, cheesy potato casserole, gruyere, comfort food