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:Â 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
- Potato Rosti
- 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 fat (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
Every. Single. Time. I’m looking for THE PERFECT recipe, I know I can count on you!
Love the recipe, came out delicious. What’s the max days ahead can you make this?
Hi Michelle, 1-2 days in advance should be fine! N x
I tried it and these were amazing!!!! I used equal parts sharp cheddar cheese and American cheese. Didn’t add the thyme. These cheesy potatoes and a glass of red wine made for one of the best quarantine dinners I’ve had! Thank you for yet another winning recipe!
didn’t work, used 1 cup heavy cream and .5 milk, but too watery, cooked for 1.75 hrs, prob needed flour somewhere, flavor was good
Hi Ken – yes I assume it was watery because of the milk you added, I’ve never had this problem using cream. I’m glad you enjoyed the flavour though! N x
Made this last night for my dad’s birthday, and literally everyone wanted the recipe. It was my first time making grating, and it was perfect! I used smoked gruyere and parmesan – the flavor was amazing!
Looks divine! I will try this recipe soon.
Hi Nagi, are Sebago potatoes the ‘white potatoes’ that are sold at Coles and Woolies? I couldn’t find one that was specifically called Sebago.
Hi Lilian, Sebago are the dirty potatoes 🙂 N x
Thanks Nagi! Ended up making them with Maris Piper potatoes and it was delicious!
I have made these potatoes before this time I’m going to use some onion in it…this is my go to recipe for potatoes au Gratin, thank you.
OMG
I have made a lot of these in various ways, but your recipe is truly scrumptious. I made it with your glazed carrots recipe and served with marinated baby back pork ribs. Everyone was in heaven and there the plates were virtually locked clean. Going to make the smashed potatoes tonight with your creamy black pepper steak.
Absolute perfection!!!
I love your recipes Nagi. This adaptation of Julia Child’s Potato Daphounise is truly sublime!
I made it day before I needed it and it is stunning!!!
WOW NAGI, Thank you for all your amazing recipes! Each week (esp. thru Covid) I’ve been discovering another one of your incredible recipes. They’re honest to goodness, wholesome absolute fabulousness!!! And you are a Legend! Love your passion for food, and keeping it so simple – perfection! Oh, and esp. love the way you lay out the step by step photo and add the YouTube video’s too… makes it SO easy! THANK YOU, you’re a blessing. Much love, Liz N xx
I made this lastnight, it was truly heaven in a dish. I think this will be my go-to recipe from now on.
Thankyou Nagi