Potatoes Au Gratin Recipe
Potatoes au Gratin (Dauphinoise) is a luxurious French potato casserole layered with cream, cheese, garlic, and thyme for an irresistibly creamy and golden finish.
This elegant side dish pairs beautifully with roast meats or festive dinners and is beloved for its rich texture and comforting flavor.
Creamy Layers of Flavor: Potatoes au Gratin (Dauphinoise) Ingredients
Starchy potatoes – Russet or Maris Piper potatoes are essential for their ability to absorb cream while maintaining structure. They turn silky and tender when baked.
Full-fat cream – Provides richness and creates a luscious texture that melds perfectly with the potatoes.
Gruyere cheese – Aged and nutty, it melts into the dish and forms a golden, bubbling crust on top. Cheddar, Colby, or Havarti are great substitutes.
Garlic cloves – Infuse the cream with a savory depth that enhances the dish without overpowering it.
Unsalted butter – Mixed with the cream to enrich the sauce and ensure silky layers.
Fresh thyme leaves – Optional, but they lend a subtle herbal note that brightens the richness of the gratin.
Salt and pepper – Simple seasonings that heighten the flavors of the cream and cheese.
Building the Layers: How Potatoes au Gratin (Dauphinoise) Comes Together
Thinly sliced potatoes are layered with a garlic-infused cream mixture, then sprinkled with cheese, salt, pepper, and thyme. These layers are repeated and baked covered until the potatoes turn meltingly tender. A final layer of cheese is added for a golden, bubbling top.
Potatoes au Gratin (Dauphinoise) Tips for Perfect Results
For the richest flavor, always use full-fat cream and freshly grated cheese. Gruyere offers the most authentic taste, but cheddar or Havarti provide a more accessible alternative. To ensure even cooking, slice potatoes uniformly—ideally with a mandoline slicer. And let the dish rest before serving for cleaner slices and better texture.
Best Way to Store Potatoes au Gratin (Dauphinoise)
Cool leftovers completely before covering tightly and refrigerating for up to four days. Reheat covered in foil at 180°C/350°F until warmed through, or microwave briefly before finishing in the oven to re-crisp the top. This dish also reheats beautifully when made ahead—reserve some cream to add before reheating for a just-made finish.
Frequently Asked Questions
Can I make this without cheese to stay traditional?
Yes, traditional French Dauphinoise doesn’t include cheese. The dish will still be creamy and flavorful using only cream, garlic, and butter.
What’s the difference between Scalloped Potatoes and Potatoes au Gratin?
Scalloped potatoes are usually made with a milk-based sauce and no cheese, while Potatoes au Gratin (Dauphinoise) features cream and cheese, making it richer and more indulgent.
Can I freeze Potatoes au Gratin?
It’s best fresh, but you can freeze it after baking. Cool completely, wrap well, and freeze for up to one month. Thaw in the fridge before reheating in the oven.
Which cheese is best if I don’t have Gruyere?
Try cheddar, Colby, or Havarti for a similar melting quality. Avoid pre-shredded cheese for best melting texture.
Potatoes au Gratin (Dauphinoise)
Ingredients
- 2 garlic cloves finely minced
- 2 teaspoons fresh thyme leaves optional but recommended
- 2½ cups Gruyère cheese freshly grated (or Colby, Cheddar, Havarti, Tasty)
- 1¼ kg 2.5 lb starchy potatoes, peeled and sliced 3 mm thick (e.g., Russet, Sebago, Maris Piper)
- 1 teaspoon salt
- 30 g 2 tablespoons unsalted butter, melted
- ¼ teaspoon black pepper
- 1½ cups full-fat cream
Instructions
- Combine the melted butter, cream, and minced garlic in a jug, stirring until well blended. Preheat the oven to 180°C (350°F), suitable for both fan-forced and conventional ovens. Begin assembling the dish by arranging one-third of the sliced potatoes in a baking dish. Pour over one-third of the cream mixture, and evenly distribute one-third of the salt, pepper, and thyme. Sprinkle with ¾ cup of cheese. Repeat the process to create the second and third layers, reserving the final portion of cheese. Cover the dish with a lid or foil and place it in the oven. Bake for approximately 1 hour and 15 minutes, or until the center potatoes are tender when tested with a knife; it may require up to 1½ hours depending on your oven and baking dish. Remove the cover, sprinkle the reserved cheese on top, and return to the oven. Continue baking for an additional 10 to 15 minutes, or until the surface is golden and bubbling. Allow to rest for 5 minutes before serving.