Description
Potatoes au Gratin, also known as Dauphinoise, is a classic French potato casserole featuring thinly sliced starchy potatoes baked in a rich cream and garlic mixture, layered with melted Gruyere cheese and fresh thyme. This indulgent, creamy dish is perfect as a luxurious side for gatherings or special meals and makes an excellent make-ahead potato bake.
Ingredients
Scale
Cream Mixture
- 1 1/2 cups full fat cream
- 2 garlic cloves, minced
- 30g / 2 tbsp unsalted butter, melted
Main Ingredients
- 1.25 kg / 2.5 lb starchy potatoes (Russet, Sebago, Maris Piper)
- 1 tsp salt
- 1/4 tsp pepper
- 2 1/2 cups Gruyere cheese (or Colby, cheddar, Havarti, tasty), freshly grated
- 2 tsp fresh thyme leaves (optional but recommended)
Instructions
- Prepare the Cream Mixture: In a jug, combine the melted butter, full-fat cream, and minced garlic. Stir well until thoroughly mixed to infuse the garlic flavor into the cream.
- Preheat the Oven: Set your oven to 180°C (350°F), suitable for both fan and conventional ovens, to ensure an even baking temperature.
- Slice the Potatoes: Peel the potatoes and slice them uniformly about 1/8 inch (3mm) thick. For ease and even slices, a mandoline slicer may be used.
- Layer the First Portion: In a suitable baking dish, spread one-third of the sliced potatoes evenly. Pour over one-third of the cream mixture. Sprinkle with one-third of the salt, pepper, and fresh thyme leaves. Then scatter approximately 3/4 cups of the freshly grated Gruyere cheese over the layer.
- Repeat Layers Two and Three: Repeat the layering process two more times with the remaining potatoes and cream mixture, salt, pepper, and thyme. Do not add cheese on the top of the final potato layer at this stage.
- Cover and Bake: Cover the baking dish tightly with a lid or aluminum foil. Bake for 1 hour and 15 minutes, checking after that time for potato tenderness by inserting a knife. Depending on your oven and potato thickness, the bake may require up to 1 hour and 30 minutes.
- Add Final Cheese Topping and Finish Baking: Remove the foil or lid and generously top the potatoes with the remaining Gruyere cheese. Return the dish to the oven and bake uncovered for another 10 to 15 minutes until the cheese topping is golden brown and bubbling.
- Rest Before Serving: Let the potatoes stand for 5 minutes after removing from the oven to set slightly before serving warm.
Notes
- This recipe is inspired by Julia Child’s traditional Potato Dauphinoise, renowned for its creamy texture and garlicky richness.
- Authentic Dauphinoise traditionally does not include cheese, but cheese elevates flavor and texture, making it a beloved variation.
- The dish is ideal for making ahead and reheating as it develops more flavor over time.
- Use starchy potato varieties like Russet or Maris Piper for the best creamy, tender texture.
- If your baking dish doesn’t have a lid, tightly cover it with aluminum foil to keep moisture in.
- Check potato tenderness carefully to avoid undercooked or overly mushy potatoes.
Nutrition
- Serving Size: 110 g
- Calories: 167 kcal
- Sugar: 1.6 g
- Sodium: 281 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14.2 g
- Fiber: 2.1 g
- Protein: 5.7 g
- Cholesterol: 31 mg
