Forget Scalloped Potatoes, THIS is the creme de la creme of all potato recipes – Potatoes au Gratin! 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 TRUMPS SCALLOPED POTATOES
Potatoes au Gratin? Or Scalloped Potatoes?
The key difference between Scalloped Potatoes and Au Gratin Potatoes is that 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 POTATOES 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!
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
LIFE OF DOZER
Emmie says
Hello Nagi,
This recipe looks divine and I really want to make it for a holiday party. Just two quick questions. First, can I substitute unsalted butter for salted butter and omit the 1 tsp of salt? Second, I plan on using mozzarella cheese, which requires additional salt. If I use salted butter can I omit adding the 1 tsp of salt or the additional salt for mozzarella cheese? Please let me know. Thank you and Happy Holidays.
Juan says
Hey Nagi – recipe looks amazing! How long do you recommend microwaving these for? I hate using the microwave but I have no choice as I am trying to heat up the potatoes while my roast rests (i.e., have ~15 minutes). Thanks!
Nagi Maehashi says
Hi Juan, I’d say 5 minutes or so depending on the power of your microwave. Just check after a few minutes and make sure they are heated through – then finish off in the oven! I hope you love them!
Harley says
I love scalloped potatoes (with added cheese) … I have gluten issue family so making them is a love/ hate thing. Definitely going to make these next time ! Thank you.
Nagi Maehashi says
You’re so welcome Harley!
Jennifer says
SO DECADENT…so creamy and rich! This was THE best potatoes au gratin receipe! I will never use another one…EVER! I used two Washington state based cheeses for mine: Cougar Gold (Washington State University) and Beechers (Seattle). It was amazing! You were so right about using fresh thyme inbetween the layers, what a game changer! This is the third reciepe I’ve made from your site. I’ve loved all of them.
Thank you!
Nagi Maehashi says
That’s such a great compliment – thanks so much Jennifer!!
Mary says
Hi Nagi…I am planning out Christmas Eve buffet dinner for 10-15 people. Here is what I have planned so far…chicken pot pie/Mac ncheese casserole/spiral ham/potato au gratin…what easy veggie recipe can I do?
Nagi says
WOW what a feast! I would do the brown sugar roasted carrots and a green bean recipe I have coming up later this week which is a sautéed beans dish that reheats beautifully in a lemon butter sauce with almonds. it’s SO GOOD!
Mary says
Awesome…thanks Nagi!!!
Nagi Maehashi says
👌🏼
Marianne says
I made the make ahead version and doubled the recipe because I was cooking for 22 this Friendsgiving Friday. I made the recipe exactly as written (except that I didnt have enough cream (had 2 cups but needed 3) for the double batch and had to use 1 cup of whole milk instead. Also, it took longer to cook until a fork found the potatoes soft in the middle of the dish. I held back 1 cup of liquid that I added after it was out of the oven and cooled. Put the cheese on top and refrigerated it like directed. I made this 2 days ahead. It turned out perfectly. It of course also took longer to reheat in the oven because my dish was so big. I will definitely be making this again, probably at my Christmas Eve party next.
Thank you Nagi for the great recipe and all the notes.
Nagi says
That’s so great to hear Marianne! Thanks for sharing your feedback – N x
Chris Borchardt says
Have never made potato au gratin or potato scallops.. and I’m 69.. naughty arent I? Love it when eating out..have thought about making them but think it is the thought of slicing all those potatoes thinly ..but I have now after all these years bought a mandolin slicer and I will google salad shooter too.
Question..I see you say its a make ahead dish.. does that mean you could make the day before, refrigerate and then put it in the oven to reheat next day.. Haha, I would not win any prizes for cooking but I really want to try making Potatoes au gratin at least once..
The-FoodTrotter says
I’m French and let me tell you you nailed it! This is a huge favourite I rarely do because it takes some time but god it tastes juste awesome 🙂
Nagi says
YES YES YESSSSSS!!!! 🙂 N x
Colin McGee says
Wow, this was SO good! Next time I think I’ll dial down the cream, just because it’s a little too rich for me, but that aside, this is definitely a recipe to keep.
Might be fun to add mushrooms, ham or bacon to it too?
Thanks Nagi!
Tracy says
When you say use cream do you mean heavy cream or is half and half good enough?
Nagi says
Proper cream is better but half and half will work too 🙂 Just not quite as rich! N x
Marisa Franca says
Oh, Nagi!!! What can I say but you have me rolling on the floor — poor Dozer!! Now for your potatoes, my mamma always made them at the holidays but she never added flour. But they were delicious!! Yours look so good and creamy. Our move isn’t complete yet so no Thanksgiving cooking for me but watch out Christmas — I’m going bonkers!! I am completed fascinated by your new format. I love the delicate little photos of the process to the darkened frame for the additional recipes. Makes the whole post clean and I’m drooling over the potatoes. Making it for Christmas!!! Our kids love. Sending both you and Dozer a hug!! Should I sned Dozer some Christmas red and green ribbons?
Nagi says
STILL haven’t complete the move!!! WHAT….???!!!
Precious says
I was thinking of making this then I came to your site and saw the recipe. So timely for me! Thanks for sharing, Nagi.
Nagi says
Hope you get a chance to try it! N x
Merrily Ligon says
Aloha from Hawaii, Nagi!
For slicing potatoes and most anything else finely sliced, easy and fast; use a Salad Shooter. I’ve been using this for years, to slice things, shred cabbage, etc.
Salad shooter is not expensive, and you’ll find lots of uses for it, I promise.
Nagi says
Googling immediately!!!
Gail says
HI Nagi
Looks like that’s a dish to do for weekend! Easy too. Thank you.
😂😂 poor Dozer and yes he really never seems to be bothered by what you do to him.
Unconditional love I believe 😊
Have a Super Tuesday! Hugs …🌺
Nagi says
He secretly loves it, I think…. (Plus he knows he always gets a treat after a torture session 😂)
Vera G says
NAGI VS DOZER, YOU ARE BAD……. BAD GIRL….. As for potato could not care less which one as longer I get to enjoy, love, love any of them. My Mum use to naked them every two weeks in winter, yum, soooo good.will be in garden today and for lunch got fresh home grown lettuce and have to come up with something else. Have good week and please leave Dozer alone.
Nagi says
He loves it. Cause he knows he always gets a TREAT after a torture session!!!
Mary says
I love Potatoes anyway they are cooked and your recipe today looks wonderful. Thanks Nagi!
Dozer looks good with his ribbon braid and you are a tease. 🙂
Nagi says
We had Melbourne Cup last week. All those horse braids…I think that inspired me! 😂
Gillian DidierSerre says
Hi Dozer love your crazy braid..😃😃
NAGI my favourite potato utterly delicious👍
Nagi says
I reckon he secretly loves it too….