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
Scale
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.
