Potatoes au Gratin (Dauphinoise) Recipe
Introduction
Potatoes au Gratin, also known as Dauphinoise, is a rich and creamy baked potato dish layered with garlic, cream, and melted cheese. This classic French recipe makes a perfect comforting side that pairs wonderfully with roasted meats or a simple green salad.
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, Maris Piper)
- 1 tsp salt
- 1/4 tsp pepper
- 2 1/2 cups Gruyere cheese (or Colby, cheddar, Havarti, or tasty), freshly grated
- 2 tsp fresh thyme leaves (optional but highly recommended)
Instructions
- Step 1: In a jug, combine the melted butter, cream, and minced garlic. Stir until well mixed.
- Step 2: Preheat your oven to 180°C (350°F), suitable for both fan and standard ovens.
- Step 3: Peel the potatoes and slice them thinly, about 1/8 inch (3 mm) thick. A slicer works well for even slices.
- Step 4: Spread one third of the sliced potatoes in a baking dish. Pour over one third of the cream mixture, sprinkle with one third of the salt, pepper, and thyme leaves. Top with 3/4 cup of the grated cheese.
- Step 5: Repeat the layering process two more times for the second and third layers, but reserve the cheese for the very top layer.
- Step 6: Cover the dish with a lid or foil and bake for about 1 hour and 15 minutes, or until the potatoes in the middle are tender when tested with a knife. Baking may take up to 1 1/2 hours depending on your oven and dish depth.
- Step 7: Remove the foil or lid, sprinkle the remaining cheese over the top, and bake uncovered for an additional 10 to 15 minutes until the cheese is golden and bubbly. Allow the dish to stand for 5 minutes before serving.
Tips & Variations
- Use starchy potatoes like Russet or Maris Piper for the best creamy texture.
- Freshly grate your cheese for better melting and flavor compared to pre-shredded varieties.
- If you prefer a stronger flavor, try adding a pinch of nutmeg to the cream mixture.
- Substitute thyme with rosemary or sage for a different herb aroma.
Storage
Store any leftover potatoes au gratin in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 160°C (320°F) until warmed through to keep the top crispy and the inside creamy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare Potatoes au Gratin ahead of time?
Yes, you can assemble the dish a day in advance and keep it covered in the refrigerator. When ready to serve, bake as directed, allowing a little extra time if baking from cold.
What cheese works best if I don’t have Gruyere?
Gruyere is ideal for its melting properties and nutty flavor, but you can use Colby, cheddar, Havarti, or other tasty cheeses as alternatives. Just make sure to grate them fresh for the best results.
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Potatoes au Gratin (Dauphinoise) Recipe
- Total Time: 1 hour 50 minutes
- Yield: 6 servings 1x
Description
Potatoes au Gratin (Dauphinoise) is a classic French dish featuring thinly sliced starchy potatoes layered with a creamy garlic-infused sauce, fresh thyme, and melted Gruyere cheese. Baked to golden perfection, this rich, comforting side dish is a perfect accompaniment to roasted meats or enjoyed on its own.
Ingredients
Cream Mixture
- 1 1/2 cups full-fat cream
- 2 garlic cloves, minced
- 30g / 2 tbsp unsalted butter, melted
Potatoes & Seasoning
- 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 tsp fresh thyme leaves (optional but highly recommended)
Cheese
- 2 1/2 cups Gruyere cheese (or Colby, Cheddar, Havarti, or Tasty), freshly grated
Instructions
- Cream Mixture: In a jug, combine the melted butter, full-fat cream, and minced garlic, mixing until well blended to infuse rich garlic flavor into the cream base.
- Preheat Oven: Set your oven to 180°C (350°F), suitable for both fan and standard ovens, ensuring it reaches proper baking temperature for even cooking.
- Slice Potatoes: Peel the potatoes and slice them thinly to about 1/8 inch (3 mm) thickness, ideally using a slicer for uniformity to ensure consistent cooking.
- First Layer: Spread one-third of the sliced potatoes evenly in a baking dish. Pour over one-third of the cream mixture, then evenly scatter one-third of the salt, pepper, and fresh thyme leaves. Top this layer with 3/4 cups of freshly grated Gruyere cheese.
- Second and Third Layers: Repeat the layering process twice more: potatoes, cream mixture, seasoning, and thyme. Omit the cheese on the top layer as it will be added later for the finishing touch.
- Cover and Bake: Cover the dish tightly with a lid or foil to lock in moisture, then bake in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, or until the potatoes are tender when tested with a knife in the center.
- Top with Cheese and Finish Baking: Remove the foil, sprinkle the remaining Gruyere cheese over the top layer, and return to the oven for another 10 to 15 minutes until the cheese is golden brown, bubbly, and slightly crisp. Let stand for 5 minutes before serving to set.
Notes
- Use full-fat cream for the richest and creamiest texture; lower-fat creams may result in a less creamy dish.
- Starchy potatoes like Russet or Maris Piper work best as they hold their shape and absorb flavors well without becoming mushy.
- Freshly grating the cheese gives better melting and flavor compared to pre-grated varieties that often contain anti-caking agents.
- Covering the dish during the initial baking helps cook the potatoes evenly and keeps the cream from drying out.
- The total baking time may vary depending on your oven and the thickness of your potato slices; always test for tenderness before removing.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Keywords: Potatoes au Gratin, Dauphinoise, creamy potato bake, Gruyere cheese, French side dish, baked potatoes, garlic cream potatoes, thyme potatoes
