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
Hi Nagi. Love your recipes! I make a potato bake very similar to your recipe without the butter. Just a hint if your oven is already full over Christmas… this can be cooked in a weber barbeque.
Great idea Kim!! N x
French braided tail (sort of) lol. Love it! mostly love that there sweet boy let you do that with his tail…😊 Always the gentleman.
He’s such a good boy Macy 😂 N x
I am trying to cook these at the same time as a roast beef, which I need to cook at 375. Do you think I can cook at 375 but reduce the cooking time?
Hi Rachel, yes that should be fine! N x
Delicious potatoes. I combined my cream, butter, minced garlic and sprig of fresh rosemary. Steeped it for 10 minutes, until I could smell the rosemary. Removed the sprig then used the warm cream. Very good!
I love this idea Kari – sounds like you nailed it! N x
Love your recipes, Nagi!!! I wondered if I can make these potatoes a day ahead.. If so, do I bake it the day before and reheat it or let them sit raw in the cream etc
Wondering same! I would like to take this as part of a dinner for my son‘s teacher. Could it sit raw in the refrigerator for eight or nine hours and then she could take it home to bake it off at her house?
I’m loving your recipes. Thank you for your great information. I would love to make this for Christmas but how far in advance can I make this please
Hi Julie, you could make this the day before – the directions are in the recipe notes 🙂 – N x
I want to make a double batch for Christmas. If I use a 3l dish and increase the cook time with foil on would that work?
So yummy. Tip: Definitely use gruyere! I tried with cheddar Jack and was way too bland. Gruyere made the flavor profile off the charts. I had to cook 15 min longer, as the potatoes in center weren’t done the cream was still soupy. Be sure to check before adding last layer of cheese, or the cheese may have gotten too brown. Big hit with 11 year old girls and their dad. I served with Caesar salad and potato chip crusted chicken thighs. Comfort food meal was a big success.
Hi! Do you think I make this with half russet potatoes and half purple sweet potatoes? Thank you!
I LOVE this recipe, it’s identical to the Potatoes Dauphonoise I had in France years ago, and have been craving ever since. Thank you Nagi! Would frozen hashbrowns work in this recipe?
Very disappointed with my dauphinois I thought I had followed the instructions but mine came out swimming in melted butter. I used plenty of cheese but it did not set.
Help for the next time!
Hi Sherlock, sorry you had issues here – did you measure everything as per the recipe? N x
I also was a little surprised to find a curdled appearance to my sauce. I followed recipe to a t and am classically trained myself. Zero idea what happened.
Another Win!!!! You make my families taste buds so happy!
Thank you. Served with
Surf/turf of lobster tails and rib eye.
What cream do you use? Is it available in the supermarket?
Hi Sherlock, just thickened cream 🙂 N x
Love this recipe!! Made it several times now and always rave reviews!!
Hi Nagi,
Lovely recipe! Would you incorporate onion into this recipe? If so, how would you do that?
I often incorporate onion into dauphinoise. I simply thinly slice the onion on a mandoline, like the potato, but even finer and interleave this with the potato, herb, salt and pepper. I generally ratio 1 onion to 5/6 potatoes.
no
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!