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
An excellent recipe.
In addition to thyme, I always like to grind about 1/4~1/2 of a small nutmeg ball as it adds a beautiful smell and fresh taste to the potatoes.
Cheers!
Yes I love nutmeg Steve!
Hi Nagi
I made this today while staying with my French relatives and it went down a treat, so it must be a good recipe. I added a little creme fraiche and used compte instead of gruyere. Just needed a little longer in the oven than expected. Thanks for your hard work and great recipes.
That’s the BEST compliment Geoff!!
Great tasting but took 2 hours to cook and some potaoes were still a bit hard. Definitely would make again but in a wider shallow dish with only 2 layers.
Sorry you had issues here – can I ask what potatoes you used? – N x
i used russet baking potatoes, like you suggested.
These are AMAZING! Best Au Gratin potatoes I’ve ever made. So tender and creamy with just the right amount of cheese. I did run mine under the broiler a minute to brown the top, but otherwise would not change a thing. LOVE!
Love it, the potatoes au gratin turned out great. Thank you for the great and informative recipe. You made it easy, and it was so good.
If I 3x the recipe for a large party. Can I make in 2 9×12 dishes and increase cooking time by say a half hour?
I’ve just made this and small taste test later …. YUM!!!
I’m going to make this tomorrow! However, I’m a bit confused on the potato type. Generally waxy potatoes are used if the shape has to stay intact right? And Martha Stewart advises to use waxy potatoes for gratins… Unfortunately I can’t get a hold of the brands/types you mention either, they’re not generally sold here (or maybe they are, but under a different name, I’m Dutch).
In the augratin potatoes can you use mozzarella and cheddar or is it best just to do one? How about American
Love this recipe, made it last year for Christmas Eve with a beef tenderloin and everyone loved it and have requested same this year. Last year I made it a day ahead and reheated just before serving as you suggest in the notes, which worked beautifully. Unfortunately this year I will be attending a funeral on the 23rd and need to do my cooking on the 22nd. Do you think this will hold in the fridge once baked for 2 days? I’m serving 27 so need to prep ahead as much as possible
Hi Nagi, Christmas menu still evolving, desserts set in concrete though- Pav, profiterolrs, mini puds, real ice cream & custard. Shall find inspiration for savoury here, cheers Amber
Hi, I live in Spain and real cream is tricky to get hold of
We have what they call “cooking cream” it’s in a carton. Do you think this would work?
Hi Sonia, what % fat is it? Im sure it will be fine to use – N x
Sonia, you need to use nata. El Corte Ingles has it anywhere.
Thanks for that.
I have Nata.
I’ll try it.
Can this be made the day before and reheated
Hi Maria, yes you can. All directions are in the recipe notes – N x
Truly delicious and easy to make. Now it’s my go to recipe for potato bake! Thank you Nagi ☺️
Perfect Karyn!!
Could I make this all up the day before but without cooking it, leave in the fridge over night then cook it?
Unfortunately the potatoes will go grey if you do that Shauni – N x
This message is for CAROL .. Didn’t your mama teach you, if you don’t have anything nice to say, then keep your trap shut ! I, like the rest of everybody on this site, enjoy reading Nagi and Dozers blogs.. Keep up the great work Nagi !!!! 🙂
Hi Nagi,
I’m traveling for Thanksgiving and want to make these ahead for our potluck dinner. Following your make ahead instructions, can these be done a week ahead and frozen? Or just a day ahead and refrigerated? Thanks for the recipe and any feedback!
Unfortunately it can’t be frozen Traci, sorry!
These potatoes were so good and easy to make. Thanks for a recipe I will definitely use again.
You’re so welcome Kim!
What is full fate cream ,what kind a cream is that 15%,35%