Potatoes au Gratin (Dauphinoise) Recipe
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.
- 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
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
- 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.
- Preheat Oven: Set your oven to 180°C (350°F) whether using a fan-forced or standard oven to ensure even baking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
