Potatoes au Gratin (Dauphinoise) Recipe

Let’s be honest, some foods just feel like a warm hug from the inside. Potatoes au Gratin, or Dauphinoise as the French elegantly call it, is absolutely one of those foods. It’s the undisputed champion of potato dishes, a creation so decadent and perfect, it feels like a celebration all on its own.

Forget any simpler versions you might know; this is the real deal. We’re talking about layer upon thin layer of potato, swathed in cream and butter, fragrant with garlic and thyme, and holding more cheese than seems strictly necessary (but is, it really is). It’s unapologetically luxurious, and you deserve every single bite.

Why This Dish Feels Like a Triumph

There’s a kind of magic in how a handful of humble ingredients can transform into something so spectacularly indulgent. It’s a recipe that proves you don’t need a long list of components to create pure, unadulterated joy on a plate. The magic lies not in complexity, but in the quality and combination of a few key things.

Think about it: potatoes, cream, butter, and cheese. These are, let’s be real, all the essential food groups. When they come together in a hot oven, something truly wonderful happens. The potatoes drink up the rich cream, becoming impossibly tender, while the top turns a glorious, golden brown.

It’s a dish that commands attention at the table, with its bubbling, cheesy surface and that incredible, savoury aroma that fills your kitchen. This isn’t just a side dish; it’s the main event for any potato lover, a showstopper that promises and delivers pure comfort.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step towards potato bliss. Using the best you can find will truly make a difference here, because each component has a vital role to play.

• 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 (like Russet, Sebago, or Maris Piper)
• 1 tsp salt
• 1/4 tsp pepper
• 2 1/2 cups freshly grated Gruyère cheese (or a good Colby, Cheddar, or Tasty cheese)
• 2 tsp fresh thyme leaves (optional, but highly recommended)

The Potato: Choosing Your Champion

Not all potatoes are created equal, especially when it comes to this recipe. The goal is for the potato layers to soften and almost melt into the cream, creating a cohesive, tender slice. For that, you need a starchy potato.

Starchy potatoes, like Russets or King Edwards, have a fluffy, absorbent texture that soaks up the creamy goodness beautifully. They break down just enough to help the layers stick together, so you get a neat slice instead of a pile of slippery potato chips.

What you want to avoid, truly, are waxy potatoes. You know, the ones that hold their shape perfectly in a potato salad. If you use those here, the layers will refuse to co-operate, sliding apart and creating a bit of a messy situation on your plate. It’s a lesson learned the hard way, so trust me on this one!

How to make Potatoes au Gratin (Dauphinoise)?

Getting Started: The Foundation

First things first, let’s get our cream mixture ready. In a jug, simply combine the melted butter, full-fat cream, and your minced garlic. Give it a good mix until it’s all one happy, creamy family. See? This is already easy.

Now, preheat your oven to 180°C / 350°F. This is the perfect temperature to cook the potatoes through slowly, without burning the top before the middle is tender. A little patience here pays off in a big way.

The Art of the Slice

Peel your potatoes, and then it’s time for the most important step: slicing. You want them very thin, about 1/8 of an inch or 3 mm thick. Consistency is key so they all cook at the same rate.

You can absolutely do this with a sharp knife and a steady hand—you’ll find a rhythm by the second or third potato. But, if you have a mandolin, this is its moment to shine. It makes the job incredibly quick and gives you perfectly even slices, which is a beautiful thing.

Building the Layers, One by One

Take your baking dish—a classic ceramic or glass one works wonderfully. Spread about one-third of your potato slices in an even layer on the bottom. It doesn’t have to be perfect, just a good, solid foundation.

Now, pour over one-third of that glorious cream mixture. Scatter with one-third of your salt, pepper, and fresh thyme. Then, and this is the best part, sprinkle over a generous 3/4 cup of your grated cheese. This is where the magic starts.

Repeating the Ritual

For your second layer, repeat exactly what you just did: potatoes, cream, seasonings, cheese. Do it all again for the third and final layer of potatoes, with one crucial exception. Hold back the cheese on this top layer for now.

Why? Because if we put the cheese on top now and bake it covered, it would just steam and melt into a sticky layer, rather than becoming that beautiful, golden-brown crust we’re dreaming of. We add the final cheese later, I promise.

The Long, Slow Bake

Cover your dish tightly with a lid or foil. This is non-negotiable, as it traps the steam and gently cooks the potatoes until they are fork-tender. Now, place it in the oven and walk away for about 1 hour and 15 minutes.

I know, it seems like a long time, but it’s essential. The potatoes need this slow, steamy bath to become perfectly soft. You can check for doneness by piercing the middle with a knife; it should slide in with no resistance.

The Grand Finale

Carefully remove the dish from the oven and take off the foil. Be mindful of the hot steam! Now, sprinkle the remaining cheese evenly over the top. Pop it back into the oven, uncovered, for a final 10 to 15 minutes.

This is when the transformation happens. The cheese will bubble and turn a magnificent, golden brown. Take it out and let it stand for just 5 minutes before serving. This brief rest allows the layers to set slightly, making it easier to slice into.

Make-Ahead Magic: Your Secret Weapon

Here’s the best part, the secret that makes this dish a true hero for dinner parties or holiday meals: you can make it completely ahead of time. Assemble the entire dish, cover it, and you can keep it in the refrigerator for up to 24 hours before you need to bake it.

When you’re ready, just put the cold dish directly into the preheated oven. You might need to add an extra 10-15 minutes to the initial baking time since it’s starting from a colder state. It’s a lifesaver that takes the stress out of serving something spectacular.

Tips

Grate your own cheese. The pre-shredded stuff is coated to prevent clumping, which can also prevent it from melting as smoothly and beautifully. Taking a moment to grate a block of cheese yourself makes a world of difference in the final texture.

Don’t rush the bake. That long, slow, covered cooking time is what ensures the potatoes in the very center of the dish are as soft and creamy as the ones on the edge. If the top is browning too much before the middle is done, just tent it with foil again.

Let it rest! I know it’s tempting to dive right in, but allowing the Potatoes au Gratin to sit for 5 to 10 minutes after it comes out of the oven is crucial. This allows the creamy sauce to thicken up just enough so you can serve beautiful, clean slices instead of a spoonful.

What to Serve With Your Golden Masterpiece

This dish is so rich and satisfying, it pairs beautifully with simple, roasted meats that don’t fight for attention. Imagine a perfectly roasted chicken, its skin crisp and salty, alongside a forkful of the creamy potatoes. It’s a match made in heaven.

For a special occasion, like a holiday feast, it is the ultimate partner for a standing rib roast or a glazed ham. The potatoes provide that decadent, creamy element that balances the savoury, meaty main. It also works wonderfully with a simple green salad on the side, the sharp vinaigrette cutting through the richness perfectly.

A Final Word of Encouragement

Don’t be intimidated by the simplicity of this recipe. It’s a forgiving dish that rewards a little time and care with unbelievable flavour. Whether it’s a Tuesday night treat or the star of your holiday table, it never fails to impress.

This recipe, inspired by the great Julia Child, is a testament to the power of good, honest ingredients treated with respect. It’s a classic for a reason. So, roll up your sleeves, slice those potatoes, and get ready for one of the most rewarding dishes you’ll ever make. You’ve got this.

Print Recipe

Potatoes au Gratin (Dauphinoise) Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: French Courses: Side Dishes Recipe Keys: B Baking Recipes H holiday side dishes P potato recipes

Difficulty: medium Prep Time 25 mins Cook Time 90 mins Rest Time 5 mins Total Time 2 hrs

Cooking Temp: 180  C Servings: 8 Estimated Cost: $ medium Calories: 420

Best Season: Fall, Winter

Description

Potatoes au Gratin – forget scalloped potatoes, THIS is the crème de la crème of all potato recipes! Also known as Dauphinoise Potatoes, this French classic features layers of thinly sliced starchy potatoes baked in rich cream, butter, garlic, fresh thyme, and plenty of melted cheese for a luxurious, golden-topped side dish that’s perfect for holidays or special occasions.

ingredients

Servings

• 1.5 cups heavy cream (full fat)
• 2 cloves garlic (minced)
• 30 g unsalted butter (melted (2 tbsp))
• 1.25 kg starchy potatoes (Russet, Sebago, or Maris Piper, peeled and sliced 3mm thick)
• 1 tsp salt
• 0.25 tsp black pepper
• 2.5 cups Gruyère cheese (freshly grated (substitute with cheddar, Colby, or Havarti if needed))
• 2 tsp fresh thyme leaves (optional but highly recommended)

Instructions

1. Preheat oven to 180°C (350°F).
2. In a jug or bowl, mix together the heavy cream, melted butter, and minced garlic until well combined.
3. Peel the potatoes and slice them 1/8" (3 mm) thick using a sharp knife or mandolin.
4. In a 1.5L (6-cup) baking dish, spread one-third of the potato slices. Pour one-third of the cream mixture over the potatoes, then sprinkle with one-third of the salt, pepper, thyme, and 3/4 cup of cheese.
5. Repeat to create two more layers, using all remaining potatoes, cream mixture, seasonings, and cheese—but do NOT add cheese to the very top layer yet.
6. Cover the dish tightly with foil or a lid. Bake for 1 hour 15 minutes (or up to 1.5 hours) until potatoes are tender when pierced with a knife.
7. Remove the foil and sprinkle the remaining cheese evenly over the top. Return to the oven and bake uncovered for 10–15 minutes, or until the top is golden and bubbling.
8. Let rest for 5 minutes before serving to allow the sauce to set slightly.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 420kcal

% Daily Value *

Total Fat 29g45%

Saturated Fat 18g90%

Trans Fat 0.5g

Cholesterol 95mg32%

Sodium 580mg25%

Potassium 620mg18%

Total Carbohydrate 30g10%

Dietary Fiber 3g12%

Sugars 3g

Protein 12g24%

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Calcium 320 mg

Iron 1.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make ahead tip: Assemble and bake covered up to 24 hours in advance. Refrigerate, then reheat covered for 15 minutes before adding cheese and finishing uncovered.
• Potato tip: Do NOT use waxy potatoes (like red or new potatoes)—they won’t soften properly and will slide apart.
• Cheese note: Freshly grate your cheese for best melt and flavor. Pre-shredded cheese contains anti-caking agents that hinder smooth melting.
• Storage: Leftovers keep in an airtight container in the fridge for 3–4 days. Reheat in the oven or microwave.

Keywords: potatoes au gratin, dauphinoise potatoes, french potato gratin, creamy potato bake, holiday side dish, cheesy potatoes