Potatoes au Gratin – forget scalloped potatoes, THIS is the creme de la creme of all potato recipes!! Also known as Dauphinoise Potatoes, this French classic is made with layers upon layers of finely sliced potatoes, cream, butter and cheese with a hint of fresh thyme.
Adapted from a Julia Child’s recipe, this is luxurious and thoroughly indulgent. Bonus: It’s the ultimate make ahead potato side dish!
Potatoes au Gratin
Recipe video above. The ultimate potato bake, created by the French!!! Potato + cream + cheese with a hint of garlic and thyme = pure heaven. Based on Julia Child’s Potato Dauphinoise recipe. This is THE perfect make ahead potato dish, the most luxurious of all potato casseroles, the better version of Scalloped Potatoes!Authenticity note: traditional Dauphinoise in France does not contain cheese. But I could never imagine making it without….. It makes it better. You know it does!
Prep: 15min
Total: 105min
Yield: 8
Serving Size: 110 g
Nutrition Facts: servingSize 110 g, calories 167 kcal, Carbohydrate 14.2 g, Protein 5.7 g, Fat 10 g, Saturated Fat 6 g, Cholesterol 31 mg, Sodium 281 mg, Fiber 2.1 g, Sugar 1.6 g
Ingredients:
- 1 1/2 cups cream (, full fat (Note 1))
- 2 garlic cloves (, minced)
- 30g / 2 tbsp unsalted butter (, melted)
- 1.25 kg / 2.5 lb starchy potatoes (, Russet, Sebago, Maris Piper (Note 2))
- 1 tsp salt
- 1/4 tsp pepper
- 2 1/2 cups gruyere cheese (or mozzarella) (, freshly grated yourself (Note 3))
- 2 tsp thyme leaves (, fresh (optional – but highly recommended))
Instruction:
- Cream Mixture: Place butter, cream and garlic in a jug. Mix until combined.
- Preheat oven to 180°C/350°F (both fan and standard ovens).
- Slice potatoes: Peel the potatoes and slice them 1/8″/3 mm thick. Or use a slicer!
- Layer 1: Spread 1/3 of the potatoes in a baking dish (Note 3), then pour over 1/3 of the Cream Mixture, scatter with 1/3 of the salt, pepper and thyme. Sprinkle with 3/4 cups cheese.
- Layers 2 & 3: Repeat for the 2nd and third layer, but do not finish with cheese on the top layer (will add later).
- Cover & bake: Cover with lid or foil, and bake for 1 hr 15 min or until the potatoes in the middle are soft (use knife to test).
- Top with cheese, bake again: Remove foil, top with cheese. Bake for a further 10 to 15 minutes until golden and bubbly. Stand 5 minutes before serving.
