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
Potatoes au Gratin? Or Scalloped Potatoes?
If you’re wondering what the difference is between Scalloped Potatoes and Au Gratin Potatoes, scalloped potatoes are made with a flour-butter-milk roux, whereas Potatoes au Gratin are made with 100% indulgence: cream, butter and cheese.
So I ask you again: Potatoes au Gratin? Or Scalloped Potatoes?
There’s no contest. Cream trumps flour Every. Single. Day. 😂
Potatoes au Gratin for the win!!!
All the essential food groups present
I was going to say that it’s quite remarkable how so few ingredients can make something so luxurious. But the reality is, it’s pretty hard to go wrong when potatoes, cream, butter and cheese are involved.
We’re working with all the good stuff today!
Best kind of potatoes for au gratin
This is the sort of potato dish where we want the potatoes to breakdown and become lovely and soft under that golden cheesy crust, so we need to ensure we use starchy potatoes. Australia – I use Sebago (those dirt brushed potatoes). America – Russet is perfect, and for those of you in the UK, King Edward or Maris Piper are perfect. Or any other starchy potatoes – Dutch creams, King Edwards or red delight.
To be honest, as long as you do not use a waxy potato then it’s going to work great – I’ve used all sorts over the years. Waxy potatoes are the kind used for potato salads and if used in Potatoes au Gratin, the layers sort of slip apart and you’ll have paper-thin-potato UFO’s flying all over the place.
Been there, done that. Not good, my friends.
How to make potatoes au gratin
Thinly sliced potato is layered with a cream-butter-garlic mixture, sprinkled with thyme and the mandatory cheese in every layer. Bake covered for 75 minutes (yes really, it takes that long), then uncovered just to make the cheese on top lovely and golden.
While it might seem daunting to thinly slice 1 kg / 2 lb of potatoes, this is the sort of task where you’ll quickly get into a rhythm. By the 3rd potato, you’ll be slicing like a pro!
Though having said that, a mandolin will make short work of it….
I am yet to meet a form of potato I don’t like. And of all the ways to cook potato, this is my favourite.
Sure, sometimes I stray and get excited by my latest obsession – like Ultra Crispy Smashed Potatoes, and Parmesan Crusted Potatoes.
But Potatoes au Gratin are a classic that I’ll love forever and ever. First made using Julie Child’s recipe which then evolved slightly over the years to what it is today. A slightly more streamlined assembly process, the addition of garlic and… I upped the cheese.
Do you think Julia would approve?? 😂 – Nagi x
Feed your potato obsession
- Truly Crunchy Roast Potatoes
- Crispy Parmesan Crusted Potatoes (side dish or to nibble)
- Ultra Crispy Smashed Potatoes
- Greek Lemon Potatoes
- See all Potato Recipes
WATCH HOW TO MAKE IT
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Potatoes au Gratin
Ingredients
- 1 1/2 cups (375 ml) cream , full fate (Note 1)
- 2 garlic cloves , minced
- 2 tbsp (30g) 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 (250g) gruyere (or mozzarella) cheese , grated (Note 3)
- 2 tsp thyme leaves , fresh (optional - but highly recommended)
Instructions
- Place butter, cream and garlic in a jug. Mix until combined.
- Preheat oven to 350F/180C.
- Peel the potatoes and slice them 1/8"/3 mm thick. Or use a slicer!
- Spread 1/3 of the potatoes in a baking dish (Note 3), then pour over 1/3 of the cream, scatter with 1/3 of the salt, pepper and thyme. Sprinkle with 3/4 cups cheese.
- Repeat for the 2nd and third layer, but do not finish with cheese on the top layer (will add later).
- 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).
- Remove foil, top with cheese. Bake for a further 10 to 15 minutes until golden and bubbly. Stand 5 minutes before serving.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Loved the addition of thyme.
Like mine with anchovies in the middle layer as well as thinly sliced onion. Depending on the guest, a sprinkle of Japanese chilli powder on top (I know, not very french!!!! But perhaps if they made this whilst they colonised Indochina…. they may have added chilli ….)
These are amazing! Best au gratin potatoes I’ve ever made and so easy. I used gruyere and mozzarella both. Yet another fantastic recipe from RecipeTin!
Can I use sweet potato instead for this recipe?
Hi Hayley, you sure can! N x
Delicious and easy to make.
I used single cream and dried mixed herbs with Red Leicester cheese on the top only because it’s all I had in the fridge.
Thanks! Can’t wait to try this 🙂
I hope you love it Kelly! N x
Our new favourite. Can’t get enough. Polished off the whole dish.
Wahoo! It’s so addictive! N x
This looks delicious! Not sure I can get out for fresh thyme. Could dried be used, or would it be too strong?
Hi Kelly, you could use dried but I’d reduce the amount to 3/4 tsp – N x
I add diced ham to that and it’s a meal.
YUM! Great idea! N x
I use tinned potato and leek soup instead of cream but need to thicken it with cornstarch or flour so it’s like cream as they have made the soup thinner unfortunately.
Forgot to add 4 stars
Are there any tricks to cutting this recipe in half, specifically baking time, or do I just use half the ingredients in a smaller casserole?
Hi Suzanna, halve the ingredients in a smaller casserole dish. It will still take at least 45 minutes – I’d just test at this point to ensure they are soft before removing the foil and browning them 🙂 N x
Fabulous! Have made this several times. Question- if I make a small batch for 2 servings, should I reduce cooking time slightly?
Hi Linda, you will need to reduce the cook time slightly but they will still take close to an hour – N x
So sorry! I just found this after asking the same question. Any chance you can delete mine? Thanks.
As usual your recipes are simple and fool proof.
Absolutely delicious.
Thanks so much Grace! N x
Phenomenal recipe. I subbed full fat canned coconut milk for the cream as I don’t tolerate cream. It was still incredible. I also added some fresh sage since I had no thyme.
That’s great to know Jaclyn, thanks so much for letting me know! N x
I am OBSESSED with this recipe! I add shallots on every layer and make this at ANY given opportunity. Thank you Nagi, Happy Easter (and yep we are eating dauphinoise again today!)
YUM! I’m jealous!! N x
I made these potatoes for dinner tonight. Followed the recipe exactly and WOW! They’re fantastic! Thank you for sharing.
Hi Nagi,
I’m wanting to make these potatoes with your herb roast chicken pieces but they require different oven temps. Do I bake the potatoes first and then the chicken? Or just put the potatoes at the bottom of the oven? Thank you
WOW! made these with Filet Mignon for Valentines Dinner! WOW. So delicious. I used the make-ahead directions – and PERFECTION! Thank you so much for always providing the best recipes!!
What great sounding meal!! N x
Hi Nagi-san!
We’re from Singapore.
Thank you for this super yummy yet easy recipe. Kids packed them to school for recess. 😋
I want to save in Pinterest and cant do it from website. Also need to print. How?
Hi Jane – you can pin by pressing the Pinterest button at the top of the webpage. You can also print by clicking the print button in the recipe card – a printable version of the recipe will pop up 🙂