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
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Potatoes au Gratin
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)
Instructions
- Cream Mixture: Place butter, cream and garlic in a jug. Mix until combined.
- Preheat oven to 180°C/350°F.
- 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.
Recipe Notes:
Nutrition Information:
Au Gratin Potatoes recipe originally published December 2014. New photos, recipe video and updated post in December 2018, then some tidying up done in December 2020. No change to recipe!
Feed your potato obsession
- Truly Crunchy Roast Potatoes
- Crispy Parmesan Crusted Potatoes (side dish or to nibble)
- Ultra Crispy Smashed Potatoes
- Greek Lemon Potatoes
- Potato Rosti
- See all Potato Recipes
Life of Dozer
Oh no Nagi!!! What have you done?
I have to disown you despite my utter admiration and dedication for everything You:
Gratin Dauphinois does not have Cheese. That would make it a Gratin Savoyard (insert sigh!).
Ok, I’ll forgive you coz you ain’t French (could be a good thing?) and melted cheese on most food is pretty damn delicious.
Love your work.
Ps: the Christmas salmon scored dish of the day and I cooked Chapon with Morels!
Love the extra garlic. I’ve made it twice. I used minced garlic the first time and granulated garlic the next time. The granulated garlic mixed into the cream/butter mixture better than the minced. Both good. Excellent recipe. Thank you!
Took it out of the oven at step 6, and transported it for Christmas lunch. Smelt delicious! Within 2hrs added the cheese on top and finished baking it. Tasted divine!
Thanks Nagi – loved it
Forgot the stars – 5 of course
Great idea Ana!!! N x
Hi Nagi,
I made this beautiful potato dish for Christmas Day. It was gobbled up by the family in double quick time. It is really easy, but tastes like a million dollars!! Lots of requests to make again. Cheers, Lyn
I’m so glad it was a hit Lynette!! N x
Hi Nagi, You are my one stop recipes site. You have well thought for us. All your recipes are awesome, easy to follow, and most importantly it taste delicious. I’m not going anywhere looking for recipes or food ideas. You have it all. Thank you so much, and I love Dozer. I’ve 2 golden retrievers, they are my babies
Thanks so much Jannet, I truly appreciate it! N x
Dauphinoise Potatoes don’t have cheese. These are simply au gratin.
Made this for Christmas dinner and it was a huge hit!! My youngest son (19) especially liked it and has begged me to make it again, so giving it the Sunday dinner treatment today 🙂 Kudos on such a wonderful recipe!
This was fantastic, thanks!
Great recipe. Nagi is the best! I used a little less cream and a mandolin – a consistent potato thickness goes a long way. Gruyere is a must!!
Do you rinse the potatoes after slicing, or just place them directly into the dish?
I made it for New Year Eve dinner and it was a hit! Easy to make yet incredibly yummy!