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Potatoes au Gratin (Dauphinoise) Recipe

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4.3 from 11 reviews

Potatoes au Gratin, also known as Dauphinoise, is a classic French dish featuring thinly sliced starchy potatoes baked in a creamy mixture with garlic, thyme, and layers of rich Gruyere cheese. Tender, cheesy, and golden on top, this hearty dish makes a perfect side for special dinners or a comforting main meal.

Ingredients

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, or 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 Gruyere cheese, freshly grated (can substitute with Colby, Cheddar, Havarti, or Tasty cheese)

Instructions

  1. Cream Mixture: In a jug, combine the melted butter, full-fat cream, and minced garlic. Stir thoroughly until all ingredients are well mixed to create a rich cream base.
  2. Preheat Oven: Set your oven to 180°C (350°F), suitable for both fan and standard ovens, ensuring it reaches the correct temperature before baking.
  3. Prepare Potatoes: Peel the potatoes and slice them uniformly at about 1/8 inch (3 mm) thickness. Using a slicer is recommended for even slices, which helps the potatoes cook evenly.
  4. Layer One: Arrange one-third of the potato slices evenly in the bottom of a suitable baking dish. Pour one-third of the cream mixture evenly over the potatoes. Sprinkle one-third of the salt, pepper, and fresh thyme evenly across the layer. Then scatter 3/4 cup of the grated cheese over the top.
  5. Layers Two and Three: Repeat the layering process twice more with the remaining potatoes, cream mixture, seasoning, and thyme. Do not add cheese on the top layer yet as it will be added later.
  6. Cover and Bake: Cover the baking dish tightly with a lid or foil to trap steam. Bake in the preheated oven for approximately 1 hour and 15 minutes, or up to 1 hour and 30 minutes, until the potatoes in the middle are tender when tested with a knife.
  7. Final Cheese Topping and Bake: Remove the foil or lid carefully. Evenly spread the remaining cheese over the top layer. Return the dish to the oven and bake uncovered for an additional 10 to 15 minutes, or until the cheese is golden brown and bubbly. Once done, let the dish stand for 5 minutes before serving to allow it to set.

Notes

  • Use full-fat cream for the richest flavor and best texture.
  • Choose starchy potatoes like Russet or Maris Piper, as they absorb the cream well and become perfectly tender.
  • Freshly grating your own cheese improves melt and flavor compared to pre-shredded cheese.
  • If you don't have a slicing tool, use a sharp knife and aim for consistent thin slices for even cooking.
  • Baking time can vary depending on the oven and dish thickness; test potato tenderness with a knife before finishing.

Find it online: https://dishcooks.com/potatoes-au-gratin-dauphinoise-recipe/