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
Perfectly tender potatoes, creamy, cheesy and nicely seasoned.
Thanks Nagi!
That’s great to hear Holly! N x
This dish was a great success so delicious definitely a keeper thank you please keep them coming 👍
I made this last night and added sliced zucchini, sweet potato and pumpkin. It was a big hit.
I added carmelized onions before the final layer of cheese at the end and I didn’t get a chance to take a pic because everyone loved it! I love your recipes, thank you!😘🥂
Hi can I freeze this once cooked
Your recipe is awesome! I have never cared for au gratin or scalloped potatoes until I tried this! Making it for the second time tonight!
Hi Deb, yes you can! N x
My husband and I were looking for something else for a starch instead of rice and we both agreed on scalloped potatoes. These were the best scalloped potatoes I’ve ever made! My son does not eat potatoes unless they are french fries; however, I made him try this and now he’s a fan. The only thing I did differently was mix three cheeses (gruyere, mozzarella, and cheddar), rather than just one cheese. I will be making this again.
I’m sorry to say, but the real Gratin Dauphinoise doesn’t have cheese.
You’re real fun at parties, aren’t you?
Spot on yet again! I now need to go and have my food coma in a quiet place!
I love your website! It’s my go too and haven’t had a recipe fail yet! I do a very similar dish to this, but I put diced bacon & onion over each layer & mix in a packet of French Onion soup with the cream.
I love your recipes and the beautiful photos. Also I love the way you put the ingredients and method together. I have collected many. Asian RECIPIES.
Thank you I don’t need to go to any other place, just you. 💕🌹
Nagi I’ve got to say that this recipe knocked it out of the park! I’ve made Au Gratin potatoes dozens of times and have been disappointed every time until I tried your variant on Julia’s recipe. Followed the recipe to a “T”, cooked it the day before and finished it off the next day for guests. It was Fabulous!! Another recipe of yours I’ve made is your Leg of Lamb with gravy. My husband had Lamb as a child, hated it and never wanted to try it again. I made your recipe for him and now he’s hooked! From now on you are my go-to girl for great recipes. Thank you!!
Wahoo, that’s awesome to hear Jackie!!! N x
Hi is this suitable to make ahead and freeze😊
Hi Amanda, you can, just use the make ahead instructions listed in the notes but thaw before proceeding with the reheating. N x
New to your blog, Nagi, and not only was this recipe killer (made it for dinner last night with crispy baked chicken thighs & some fresh sauteed green beans), but I really appreciate the way you organize your recipes. The way you explain techniques, and what type of cooking tools to use and why is fantastic for the average home chef (or in my case the less-than-average). While potatoes au gratin was my first Nagi recipe (Hello Julia Child adaptation!) I’ve been reading lots of your other recipes and I’m very much looking forward to trying my hand at them.
Potatoes Au Gratin was a hit with the family last night, and left me feeling all French & Fancy. I’m leaning towards Honey, Lemon Chicken for my next weekday Nagi dish. Thank you so much!
Sarah you come to Nagi’s site and you never can leave! … Isn’t it an amazing site and yes bloody well organised. Happy cooking.
Can this recipe be doubled for a crowd?
I’m wondering if Emmentaler would work? My German is poor and it’s the most abundant cheese where I’m staying
I absolutely adore this recipe Nagi! I’d love to have some on hand in the freezer. If I followed your steps for making ahead could I then freeze it? x
Is the cooking temp fan? Many thanks and looking forward to this!
Hi Sophie, it’s the same for all oven types here, where it matters, I’ll specify the two different temperatures. N x
Hi, what is another name for full fat cream? We usually use all-purpose cream which is only available here in the Philippines. But I’m not sure about it’s category whether it’s full fat.
Hi Shirley, can you tell me the fat content of it? N x
Absolutely delicious, the whole family loved this recipe! I added extra Marble Cheese as well as the Gruyere to the top to make it extra cheesy! We will be making this again, thanks for sharing!
That was OMG amazing in flavour. Unfortunately, I’m not sure what I did wrong as the cream looked curdled when it was done. Can you tell me how to avoid this happening? I need this fix because this is the best recipe for Potatoes au gratin that I’ve ever tasted!
Sorry you had issues here Tammie, can you tell me what the of cream you’re using? N x
I used 18 percent – thought maybe that was it but wasn’t sure.