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
Whole family loved this recipe. So easy to make and delicious!
Beautiful recipe, family loved it! I put in a few slices of sweet potato too. Thank you for all those little tips too!
Fan from Australia
Absolutely fabulous! Easy to make and comes out so elegant. Thank you!!!
Hi is it suitable to freeze?
I’m sure it will be 5 stars but I’ve not yet made it. Wanted to ask if it’s ok to prep it all and refrigerate to bake the next day? Can’t wait to taste it
I would follow the bake ahead instructions in the notes under the recipe Maxine! N x
Absolutely devine, I did a smaller one too and we quickly fried it up for brekkie with a poached egg on top bloody yummo 👏
Now THAT is my kind of breakfast!! N x
I would like to make this recipe in individualized portions (like a ramekin size) and freeze them for future use. Do I bake them first and then freeze or freeze raw and bake afterwards?
I would cook them first using my notes for Make Ahead listed under the recipe then freeze. N x
This is by FAR my favourite potato bake! I’ve made it multiple times now and always get rave reviews. And it’s SO easy. Will never make another potato bake recipe other than this again. 10/10
Wow!! Thanks Emma!! That is some very high praise! N x
This was absolutely fabulous but I had one issue. I may have missed a note but when added melted butter and cold cream the butter seized. Was I supposed to warm the cream? Thank you.
You could warm is a bit or take it out of the fridge for awhile before mixing. If the butter seizes a bit that’s ok as it will melt again on baking. N x
Hello,
I was wondering if it’s necessary to cover with a foil or lid at all? Can I just bake the potatoes and cream without covering it? Thank you very much!
Covering at the start helps to steam and cook the potatoes Cheryl, then you remove it to brown them up at the end! N x
I made this recipe as written. Except I topped the dish with caramelized shallots. Everyone loved them.
I am so glad you enjoyed them Ernie!! N x
I loved these potatoes and so did my family!
I am glad they liked them Kathy!! N x
i have to say, this recipe exceeded my expectations! i love how simple the recipe is, it makes it easy to customize to personal taste! next time i make these i think i will add a dash of cayenne, but these were also delicious as they are. i tried to follow to an exact T but ran out of gruyere during the final sprinkling, so i compensated with the only thing i had on hand: sharp cheddar. i really enjoyed how the sauce thickened, this recipe is an absolute winner and has earned a spot at the holiday tables for sure.
I am so happy that you enjoyed them Mrs. Dowler! N x
I am at the cottage and do not have a scale. About how many potatoes would 2.5 lbs be? Thank you!
4 large potatoes
6-8 tennis ball size tattys
WOW lovely cooking everything looks fabulas Nagi
What is full crème, what percent?
check out the recipe notes, they come right after the instructions. the first note clarifies a bit on what creams will work and what will not. i personally just used whipping cream and it came out fantastic.
I added a little more cream before putting it in the oven, it looked too dry still for a 13×9 inch pan. And next time I’ll use less garlic. But omg these are amazing! Thank you so much for sharing it!
Another home run! Super easy and unbelievably delicious!
This is lovely, reheated well at Christmas, made it again for New year.
Hi..this looks so nice …only problem for me is, i have milk intolerance (among MANY others!) and my husband turned vegan a few years ago…so i will have a go, but with soya cream and vegan cheese. Its so hard, and very frustrating/depressing that evening meals are SUCH hard work!! I used to rustle up bacon pasta, or salmon/beans/anchovy and baby tom tray bake etc…but those days are gone 😞 fussy eaters are us now. Will let you know how it goes xx
Hi Jenny – yes I feel your pain as I have vegan friends and it does take a lot more thought to make vegan dishes that are really tasty! If you type the word “vegan” into the search bar on my website you will get a list of all my recipes that are vegan which might help your dinner planning a bit! Good luck! N x