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, 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 Gruyère cheese, freshly grated (alternatives: Colby, Cheddar, Havarti, Tasty)

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Introduction

Potatoes au Gratin, also known as Dauphinoise, is a creamy, cheesy baked potato dish that’s perfect for special dinners or a comforting side. Thinly sliced starchy potatoes are layered with garlic-infused cream, fresh thyme, and melting gruyere cheese for a rich and flavorful experience.

A white oval baking dish filled with a creamy, golden-brown scalloped potato casserole. The top layer is a smooth, bubbly cheese crust with browned spots, scattered with small green thyme leaves. A metal spoon with a wooden handle lifts a scoop from the right side, showing thin, soft layers of pale yellow potato slices beneath the 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 (or colby, cheddar, havarti, tasty), freshly grated
2 tsp fresh thyme leaves (optional but highly recommended)

Instructions

Step 1: In a jug, combine melted butter, cream, and minced garlic. Stir well until fully mixed.
Step 2: Preheat your oven to 180°C (350°F), suitable for both fan and standard ovens.
Step 3: Peel the potatoes and slice them very thinly—about 3 mm (1/8 inch) thick. A slicer works well for even slices.
Step 4: In a baking dish, spread one-third of the potato slices evenly. Pour over one-third of the cream mixture. Sprinkle with one-third of the salt, pepper, thyme leaves, and then 3/4 cup of the grated cheese.
Step 5: Repeat this layering process two more times with the remaining potatoes, cream, seasonings, but leave the top layer of cheese for later.
Step 6: Cover the dish with a lid or foil. Bake for 1 hour 15 minutes to 1 hour 30 minutes, until a knife inserted in the center of the potatoes slides in easily.
Step 7: Remove the cover and sprinkle the remaining cheese over the top. Bake uncovered for an additional 10 to 15 minutes until the top is golden and bubbling. Let the dish stand for 5 minutes before serving.

Tips & Variations

Use a mandoline slicer to ensure even potato slices for uniform cooking.
Substitute gruyere with aged cheddar or havarti for a slightly different flavor but equally creamy texture.
For extra flavor, add a pinch of nutmeg to the cream mixture.
Fresh thyme leaves add a lovely earthy note, but you can omit if unavailable.
Use a ceramic or glass baking dish for even heat distribution.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 160°C (320°F) until warmed through to maintain the creamy texture and crisp top. Avoid microwaving to keep the best texture.

How to Serve

A close-up of a white plate with a creamy, cheesy lasagna piece showing about four layers of pasta and sauce. The top layer is golden brown and bubbly cheese with small green herb leaves scattered on it. The layers under the cheese show soft, slightly yellow pasta sheets with creamy white sauce in between. A silver fork lies on the plate to the left, and the plate sits 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 ahead of time?

Yes, you can assemble the dish up to a day in advance and keep it covered in the fridge. When ready, bake as directed, adding a little extra baking time if it’s cold from the fridge.

What type of potatoes work best?

Starchy potatoes like Russet, Sebago, or Maris Piper are ideal because they become tender and absorb the cream without becoming mushy, giving the perfect texture for this dish.