Description
Potatoes au Gratin (Dauphinoise) is a classic French dish featuring thinly sliced starchy potatoes baked in a creamy garlic-infused sauce with layers of melted Gruyere cheese and fresh thyme. This comforting, rich casserole has a golden, bubbly cheese topping and is perfect as a side dish for family dinners or special occasions.
Ingredients
Cream Mixture
- 1 1/2 cups full fat cream
- 2 garlic cloves, minced
- 30g / 2 tbsp unsalted butter, melted
Potatoes and Seasoning
- 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 recommended)
Cheese
- 2 1/2 cups Gruyere cheese (or colby, cheddar, havarti, or tasty), freshly grated
Instructions
- Prepare Cream Mixture: In a jug, combine the melted butter, full-fat cream, and minced garlic. Mix thoroughly to blend all the flavors well.
- Preheat Oven: Set your oven to 180°C (350°F), suitable for both fan and conventional ovens to ensure even baking.
- Slice Potatoes: Peel the potatoes and slice them evenly to about 1/8 inch (3 mm) thickness using a knife or slicer for uniform cooking.
- Layer 1: Spread one-third of the potato slices evenly in a baking dish. Pour over one-third of the cream mixture. Sprinkle one-third of the salt, pepper, and thyme, then scatter 3/4 cup of the grated cheese evenly over the top.
- Layers 2 & 3: Repeat the layering process twice more with the remaining potatoes, cream mixture, salt, pepper, and thyme. Do not add the cheese on top of the final layer yet.
- Cover and Bake: Cover the dish with a lid or aluminium foil. Bake in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, or until the potatoes in the center are tender (test with a knife).
- Add Topping and Finish Baking: Remove the foil or lid, sprinkle the remaining cheese evenly across the top layer. Return to the oven and bake uncovered for an additional 10 to 15 minutes until the cheese is golden brown and bubbling.
- Rest and Serve: Let the potatoes au gratin stand for 5 minutes before serving to allow it to set and cool slightly for the best texture and flavor.
Notes
- Use full-fat cream for the creamiest and richest flavor.
- Starchy potatoes like Russet, Sebago, or Maris Piper work best because they absorb flavors well and become tender.
- Freshly grate the cheese for better meltability and taste; choose Gruyere or a similar melting cheese.
- Covering during the initial bake ensures the potatoes cook evenly without drying out.
- If the potatoes are not tender after 1 hour 15 minutes, continue to bake up to 1 hour 30 minutes before adding the cheese topping.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: French