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 adapted from a Julia Child’s recipe. With layers upon layers of finely sliced potatoes baked in, cream, butter and cheese with a hint of fresh thyme, it’s luxurious and thoroughly indulgent.
Bonus: It’s the ultimate make ahead potato side dish! And next time, try Brie Dauphinoise…
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. (UPDATE: Though the newly invented Brie Dauphinoise version is also a hot contender!).
Sure, sometimes I stray and get excited by my latest obsession. I went mad for Ultra Crispy Smashed Potatoes, and crazy over Parmesan Crusted Potatoes. I thought Twice-baked Stuffed Jacket Potatoes were the ant’s pants.
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
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Potatoes au Gratin (Dauphinoise)
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 (colby, cheddar, havarti or tasty), 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 (both fan and standard ovens).
- 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 hour 15 minutes or until the potatoes in the middle are soft (use knife to test), it might take 1 1/2 hours. (Note 5)
- 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
Life of Dozer
My potatoes were not cooked after one hour and a half. I don’t seen to have much luck with potatoes dauphinoises and I’m French! I don’t know what I am doing wrong.
Hi Stephanie, it could be a number of things – type of potatoes, thickness of cut or even your oven! Sounds like your oven may run cool – have you tried putting an oven thermometer in there to ensure it’s actually getting up to the right temp? N x
Do left overs freeze well for this dish? Loved the Receipe!! ❤️ It’s a keeper.
Yet mother family hit! Added a few different veg to the bake and was just scrumptious! Thanks for the consistently great recipes!
I used half celeriac half potato (my vegie box is heavy on celeriac at the moment) and both husband and toddler gobbled it up! Thanks Nagi 🙂
These were sinfully delicious! This is the first time my potatoes came out perfectly cooked and the sauce cooked properly. I warmed my cream as I melted the butter and added my thyme all together. I did find I needed to add a few additional tablespoons of cream to cover the top. Served it with strip steak, broccoli and sautéed mushrooms for a perfect Valentines Day dinner. Thanks for the amazing recipe!
Delish but even with adding an extra 20 mins on cooking time my potatoes still had a bite to them. Next time I might parboil for a few minutes before building
definitely check your oven temp (mine runs hot and was “breaking” the cream) and then try a shallower baking dish
Hi Sarah, that doesn’t sound right at all – could it be a problem with your oven thermostat? N x
Love how detailed your recipes are… thank you for taking the time to test and retest and find alternatives.
I made this dish last night and it came out so well.
VERY VERY rich but so delicious. The thyme really elivates the flavour.
Tks Nagi xxx
I don’t like fresh thyme and I’m not sure about chives either is there any other seasoning I can use or just salt and pepper? How thin do I slice the potatoes on my mandolin, I don’t want them mushy?
This is smelling so good! I used 2% milk because that’s what I had so I added extra butter, Love all of your recipes! Well.. except those with avocado. Don’t know why but I just don’t like avocado :/ Boop Dozer for me!
I also added cubed ham so that’s dinner
🙂
What a great way to cook potatoes. First time we have done this and it was fabulous. Just followed the idiot proof instructions and read the tips first then bingo, potates fit for a king.
This came out amazing!!! Used chives instead of thyme and seasoned with garlic powder on each layer instead of fresh garlic. Totally worth the splurge on calories!!!
Ooooo how did it turn out with chives? I don’t love thyme so reading through comments seeing what I can sub with!
I have been making thus recipe for years, the only difference is i add diced bacon to each layer. Trust me on this…..you can thank me later. : )
Bacon makes everything great Jolene!! N x
Can you use any other herb in this recipe. I am allergic to thyme but love everything else in this dish. Dying to try it!!
Thanks a mil
carol
Hi Carol, chives work great here too! N x
Excellent recipe! Thanks for sharing. I had to make some alterations considering what was in the fridge/pantry. I used new season Kestrel potatoes (AUS). I had half a tub of sour cream sitting in the fridge, so I decided to use this by thinning it down a little with milk. Did not have gruyere, so used a mixture of cheddar, parmesan and pecorino romano. DELISHHHH!!! Will definitely be making again. Such a simple recipe to follow as well. Thanks for sharing.
This was everything I dreamed it would be and more. Thank you for this delightful recipe.
Cheese, not cream, is the main difference between au gratin and scalloped.
And roux vs cream, no? 🙂 N x
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!
Gratin savoyard does not have cream.
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
Great idea Ana!!! N x
Forgot the stars – 5 of course
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