If you’ve ever dreamed of a dish that’s truly the ultimate comfort food, the Potatoes au Gratin (Dauphinoise) Recipe is exactly what you need. This rich and creamy potato casserole combines tender, thinly sliced potatoes with luscious cream, garlic, fresh thyme, and bubbling golden Gruyere cheese. It’s a classic French side that’s surprisingly simple to make but feels utterly special every time. Whether you’re serving a crowd or just want to treat yourself, this timeless dish fills the kitchen with irresistible aromas and delivers a silky, cheesy, melt-in-your-mouth experience that everyone will adore.
Ingredients You’ll Need
The magic of the Potatoes au Gratin (Dauphinoise) Recipe happens because of a handful of carefully chosen ingredients. Each one plays a crucial role—from the creamy base that binds the potatoes to the perfectly melting cheese adding a savory punch, every element is essential. Let’s dive into what you’ll need to make this timeless dish.
- Cream (1 1/2 cups, full fat): The rich backbone that ensures each potato slice is luxuriously coated and silky smooth.
- Garlic cloves (2, minced): Adds a subtle pungent warmth that infuses every bite without overpowering.
- Unsalted butter (30g / 2 tbsp, melted): Offers a gentle richness and helps blend flavors together effortlessly.
- Starchy potatoes (1.25 kg / 2.5 lb; Russet, Sebago, or Maris Piper): Their high starch content makes for tender but not mushy layers with that perfect cream absorption.
- Salt (1 tsp): Enhances all the flavors and balances the richness of the dish.
- Pepper (1/4 tsp): Adds a hint of spice to cut through the creaminess.
- Gruyere cheese (2 1/2 cups, freshly grated): Melts beautifully to create a golden crust and imparts a nutty, savory depth; you can substitute with Colby, Cheddar, Havarti, or Tasty cheese if desired.
- Fresh thyme leaves (2 tsp, optional but highly recommended): Bring a fragrant herbal note that lifts the flavors and adds a lovely complexity.
How to Make Potatoes au Gratin (Dauphinoise) Recipe
Step 1: Prepare the Cream Mixture
Start by combining the melted butter, full-fat cream, and minced garlic in a jug or bowl. Stir gently to mix everything well. This aromatic blend is the foundation that will soak into the potatoes, delivering rich, garlicky goodness with every forkful.
Step 2: Preheat Your Oven
Set your oven to 180°C/350°F (either fan or standard). This moderate temperature ensures the potatoes cook slowly and evenly, allowing the cream to thicken and the cheese to brown beautifully.
Step 3: Slice the Potatoes
Peel your starchy potatoes, then slice them into very thin pieces about 3 mm (1/8 inch) thick. You can use a mandoline slicer if you have one—it speeds up the process and ensures even slices for consistent cooking.
Step 4: Assemble the First Layer
Grab your baking dish and spread about one-third of the potato slices in an even layer. Pour over one-third of the cream mixture, then sprinkle a third of the salt, pepper, and fresh thyme leaves on top. Finally, scatter approximately 3/4 cup of the grated Gruyere cheese over this first layer. This layering process seals in flavor from the start.
Step 5: Build Layers Two and Three
Repeat the previous layering process two more times with the remaining potatoes, cream, and seasoning. However, do not add cheese on the topmost layer yet—that step comes later to ensure a golden, bubbly crust.
Step 6: Cover and Bake Gently
Cover your dish tightly with a lid or foil to trap moisture and bake for around 75 minutes. The goal is tender potatoes all the way through. It may take up to 90 minutes depending on your oven, so use a knife to test softness in the center.
Step 7: Add Cheese and Finish Baking
Once the potatoes are tender, remove the foil, sprinkle the final layer of cheese over the top, and return the dish to the oven for 10-15 minutes. This final step caramelizes and bubbles the cheese into a gorgeous golden crust. Let the dish rest for about 5 minutes before digging in.
How to Serve Potatoes au Gratin (Dauphinoise) Recipe
Garnishes
A sprinkle of fresh thyme leaves or a light dusting of cracked black pepper just before serving adds a fresh, vibrant touch. For a pop of color, finely chopped parsley or chives works beautifully without overpowering the dish’s delicate flavors.
Side Dishes
This dish is a showstopper on its own but pairs wonderfully with roasted meats, such as beef or chicken, green vegetables like steamed asparagus or green beans, or a fresh crisp salad to balance the richness.
Creative Ways to Present
Consider serving the Potatoes au Gratin (Dauphinoise) Recipe in individual ramekins for an elegant touch at dinner parties. You can also layer it in a cast-iron skillet to create a rustic presentation straight from the oven to the table.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your gratin tightly with foil or plastic wrap and store it in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making leftovers even tastier.
Freezing
This dish freezes well, so if you want to save some for later, simply cool completely, wrap it tightly in foil and plastic wrap, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating
To reheat, cover the dish with foil to prevent drying out and warm in a 175°C/350°F oven for about 20-30 minutes or until heated through. Removing the foil in the last 10 minutes will help re-crisp the cheese topping.
FAQs
Can I use different types of cheese in this recipe?
Absolutely! While Gruyere is traditional for its melt and flavor, you can use Cheddar, Havarti, Colby, or a tasty half-and-half blend to suit your preference or what you have on hand.
Is there a substitute for cream in the Potatoes au Gratin (Dauphinoise) Recipe?
Whole milk or a mix of milk and cream can be used, but it won’t be as rich and silky. For the fullest flavor and best texture, full-fat cream is recommended.
How important is the potato thickness?
Very important! Thin slices (around 3 mm) ensure even cooking, allowing the cream to penetrate and the potatoes to become tender without drying out or remaining undercooked.
Can I prepare this dish ahead of time before baking?
Yes! You can assemble the gratin up to a day in advance, cover it tightly, and keep it refrigerated. When ready, bake as directed, possibly adding a few extra minutes if taken straight from the fridge.
What if I don’t have fresh thyme?
Dried thyme works in a pinch, but use about half the amount as it’s more concentrated. Alternatively, herbs like rosemary or sage can add a nice twist if you’re feeling adventurous.
Final Thoughts
There’s something truly comforting and impressive about the Potatoes au Gratin (Dauphinoise) Recipe that warms the heart and the home. It’s a dish that’s both elegant and approachable, perfect for family dinners or special occasions alike. Trust me, once you make it, it will become a beloved staple in your cooking repertoire that friends and family will ask for again and again.
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Potatoes au Gratin (Dauphinoise) Recipe
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 to 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French
Description
Potatoes au Gratin (Dauphinoise) is a classic French casserole dish featuring thinly sliced starchy potatoes layered with a rich cream and garlic mixture, fresh thyme, and plenty of melting gruyere cheese. Baked to golden, bubbly perfection, this comforting side dish serves 8 to 10 people and is perfect for family dinners or special occasions.
Ingredients
Potatoes au Gratin 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), peeled and sliced 1/8″ (3 mm) thick
- 1 tsp salt
- 1/4 tsp pepper
- 2 1/2 cups Gruyere cheese, freshly grated (or Colby, cheddar, Havarti, or tasty cheese)
- 2 tsp fresh thyme leaves (optional but recommended)
Instructions
- Cream Mixture: Place the melted butter, cream, and minced garlic in a jug. Mix together thoroughly until well combined to create a flavorful cream base.
- Preheat Oven: Preheat your oven to 180°C (350°F), suitable for both fan and standard ovens, ensuring it’s ready for baking.
- Slice Potatoes: Peel the potatoes and slice them very thinly, about 1/8 inch or 3 mm thickness. Using a slicer can make this step easier and more uniform.
- First Layer: Spread one-third of the sliced potatoes evenly in a baking dish. Pour over one-third of the cream mixture, then sprinkle with one-third of the salt, pepper, and fresh thyme leaves. Finally, scatter 3/4 cup of the grated cheese over the layer.
- Second and Third Layers: Repeat the layering process two more times with the remaining potatoes, cream mixture, seasoning, and thyme. Do not add cheese on the top of the third layer yet; save it for the final topping.
- Cover and Bake: Cover the baking dish with a lid or tightly with foil. Bake in the preheated oven for approximately 1 hour and 15 minutes, or up to 1 hour and 30 minutes until the potatoes are tender when pierced with a knife.
- Top with Cheese and Finish Baking: Remove the foil or lid, sprinkle the remaining cheese evenly over the top layer, then bake uncovered for an additional 10 to 15 minutes until the cheese is golden brown and bubbly. Allow the dish to stand for 5 minutes before serving to set.
Notes
- Use full fat cream for the best rich and creamy texture in your gratin.
- Russet, Sebago, or Maris Piper potatoes are ideal for au gratin due to their starchy nature, which aids in creamy texture.
- Freshly grating your own cheese ensures better melting and flavor compared to pre-shredded cheese.
- Fresh thyme is optional but highly recommended to add an aromatic note to the dish.
- Check doneness by inserting a knife into the middle – the potatoes should be soft and tender.
- Allowing the dish to rest after baking helps it set and makes serving easier.
