Description
Classic Potatoes au Gratin, also known as Dauphinoise, featuring thinly sliced starchy potatoes layered with a creamy garlic-infused sauce, fresh thyme, and a generous topping of melted Gruyère cheese. This comforting baked dish is perfect as a side or a hearty main, delivering a rich, cheesy, and golden crust with tender potatoes beneath.
Ingredients
Scale
Cream Mixture
- 1 1/2 cups full-fat cream
- 2 garlic cloves, minced
- 30g / 2 tbsp unsalted butter, melted
Potatoes
- 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)
Cheese
- 2 1/2 cups Gruyère cheese, freshly grated (alternatives: Colby, Cheddar, Havarti, Tasty)
Instructions
- Prepare Cream Mixture: In a jug, combine the melted butter, full-fat cream, and minced garlic, mixing thoroughly to blend all flavors.
- Preheat Oven: Set your oven to 180°C (350°F) for standard or fan-assisted ovens to ensure even baking.
- Slice Potatoes: Peel the potatoes and slice them thinly, about 1/8 inch (3 mm) thick. Using a slicer can help achieve uniform slices for even cooking.
- Assemble Layer 1: Spread one-third of the potato slices evenly in a baking dish. Pour over one-third of the cream mixture, then scatter with one-third of the salt, pepper, and fresh thyme. Top with 3/4 cup of the grated cheese.
- Assemble Layers 2 and 3: Repeat the layering process twice more with the remaining potatoes, cream mixture, seasoning, and thyme. For the third layer, do not add cheese on top as you will add it later.
- Cover and Bake: Cover the baking dish with a lid or foil to retain moisture. Bake in the preheated oven for 1 hour and 15 minutes, testing doneness by piercing the center potato slices with a knife; baking can take up to 1 1/2 hours until tender.
- Add Cheese Topping and Finish Baking: Remove the cover, sprinkle the remaining cheese over the top layer, and bake uncovered for another 10 to 15 minutes until the cheese is golden, bubbly, and slightly crispy.
- Rest and Serve: Let the dish stand for 5 minutes to set before serving, allowing the flavors to meld.
Notes
- Use full-fat cream for a rich, creamy texture and the best flavor.
- Choose starchy potatoes like Russet or Maris Piper for their ability to absorb cream and cook to a tender consistency.
- Freshly grate your cheese for optimal melting quality and taste; Gruyère is traditional, but other slightly milder cheeses can be used.
- Covering the dish during initial baking ensures the potatoes cook evenly and remain moist.
- The baking time may vary depending on the oven and thickness of potato slices; always test for tenderness.
- Fresh thyme adds a subtle herbal note but can be omitted if unavailable.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Keywords: Potatoes au Gratin, Dauphinoise, cheesy potatoes, baked potatoes, potato casserole, comfort food, French cuisine, creamy potatoes, Gruyère cheese
