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
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
Greetings from UK do you rinse the potatoes and dry them after slicing or put them straight in dish after slicing (no rinsing) I was wondering if the starch was needed to help thicken the sauce, I was Also thinking of trying it with Oat Cream (texture similar to single cream). Do you think I should add plain flour or cornflour or just use as it is.. or Soy Milk? . many thanks ps love dozers designer tail!
Hi Nina, no rinsing required – you don’t want them waterlogged 🙂 N x
Loved the addition of thyme.
Like mine with anchovies in the middle layer as well as thinly sliced onion. Depending on the guest, a sprinkle of Japanese chilli powder on top (I know, not very french!!!! But perhaps if they made this whilst they colonised Indochina…. they may have added chilli ….)
These are amazing! Best au gratin potatoes I’ve ever made and so easy. I used gruyere and mozzarella both. Yet another fantastic recipe from RecipeTin!
Can I use sweet potato instead for this recipe?
Hi Hayley, you sure can! N x
Delicious and easy to make.
I used single cream and dried mixed herbs with Red Leicester cheese on the top only because it’s all I had in the fridge.
Thanks! Can’t wait to try this 🙂
I hope you love it Kelly! N x
Our new favourite. Can’t get enough. Polished off the whole dish.
Wahoo! It’s so addictive! N x
This looks delicious! Not sure I can get out for fresh thyme. Could dried be used, or would it be too strong?
Hi Kelly, you could use dried but I’d reduce the amount to 3/4 tsp – N x
I add diced ham to that and it’s a meal.
YUM! Great idea! N x
I use tinned potato and leek soup instead of cream but need to thicken it with cornstarch or flour so it’s like cream as they have made the soup thinner unfortunately.
Are there any tricks to cutting this recipe in half, specifically baking time, or do I just use half the ingredients in a smaller casserole?
Hi Suzanna, halve the ingredients in a smaller casserole dish. It will still take at least 45 minutes – I’d just test at this point to ensure they are soft before removing the foil and browning them 🙂 N x
Fabulous! Have made this several times. Question- if I make a small batch for 2 servings, should I reduce cooking time slightly?
Hi Linda, you will need to reduce the cook time slightly but they will still take close to an hour – N x
So sorry! I just found this after asking the same question. Any chance you can delete mine? Thanks.
As usual your recipes are simple and fool proof.
Absolutely delicious.
Thanks so much Grace! N x