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
Phenomenal recipe. I subbed full fat canned coconut milk for the cream as I don’t tolerate cream. It was still incredible. I also added some fresh sage since I had no thyme.
That’s great to know Jaclyn, thanks so much for letting me know! N x
I am OBSESSED with this recipe! I add shallots on every layer and make this at ANY given opportunity. Thank you Nagi, Happy Easter (and yep we are eating dauphinoise again today!)
YUM! I’m jealous!! N x
I made these potatoes for dinner tonight. Followed the recipe exactly and WOW! They’re fantastic! Thank you for sharing.
Hi Nagi,
I’m wanting to make these potatoes with your herb roast chicken pieces but they require different oven temps. Do I bake the potatoes first and then the chicken? Or just put the potatoes at the bottom of the oven? Thank you
WOW! made these with Filet Mignon for Valentines Dinner! WOW. So delicious. I used the make-ahead directions – and PERFECTION! Thank you so much for always providing the best recipes!!
What great sounding meal!! N x
Hi Nagi-san!
We’re from Singapore.
Thank you for this super yummy yet easy recipe. Kids packed them to school for recess. 😋
I want to save in Pinterest and cant do it from website. Also need to print. How?
Hi Jane – you can pin by pressing the Pinterest button at the top of the webpage. You can also print by clicking the print button in the recipe card – a printable version of the recipe will pop up 🙂
Can I use creme fraiche in place of milk? I plan on using this recipe to make for 80 breakfast diners and will be making ahead of time. Thanks for responding!
Hi Julie – I think using creme fraiche will split unfortunately – N x
This is my first time making potatoes au gratin but we had company coming and I thought this would be fun. Boy did these impress!!! I didn’t have gruyere so I used some sharp (nutty) white cheddar mixed with a pre-shredded Italian mix of cheeses. It turned out great! The two tips I have are to increase time by 10 minutes with the foil off and to make sure you’re scraping out bits of garlic as you pour. Mine all fell to the bottom of the cream and butter mixture then when I was pouring the last layer I realized none of it had come out. So I sprinkled some on the top layer, but not all. It was absolutely delicious and everyone RAVED over and over again how good this is. You made me look like a real cook tonight! Kudos!!!
WOOT! Sounds like you nailed it Sara! That’s fantastic! N x
An excellent recipe.
In addition to thyme, I always like to grind about 1/4~1/2 of a small nutmeg ball as it adds a beautiful smell and fresh taste to the potatoes.
Cheers!
Yes I love nutmeg Steve!
Hi Nagi
I made this today while staying with my French relatives and it went down a treat, so it must be a good recipe. I added a little creme fraiche and used compte instead of gruyere. Just needed a little longer in the oven than expected. Thanks for your hard work and great recipes.
That’s the BEST compliment Geoff!!
Great tasting but took 2 hours to cook and some potaoes were still a bit hard. Definitely would make again but in a wider shallow dish with only 2 layers.
Sorry you had issues here – can I ask what potatoes you used? – N x
i used russet baking potatoes, like you suggested.
These are AMAZING! Best Au Gratin potatoes I’ve ever made. So tender and creamy with just the right amount of cheese. I did run mine under the broiler a minute to brown the top, but otherwise would not change a thing. LOVE!
Love it, the potatoes au gratin turned out great. Thank you for the great and informative recipe. You made it easy, and it was so good.
If I 3x the recipe for a large party. Can I make in 2 9×12 dishes and increase cooking time by say a half hour?
I’ve just made this and small taste test later …. YUM!!!
I’m going to make this tomorrow! However, I’m a bit confused on the potato type. Generally waxy potatoes are used if the shape has to stay intact right? And Martha Stewart advises to use waxy potatoes for gratins… Unfortunately I can’t get a hold of the brands/types you mention either, they’re not generally sold here (or maybe they are, but under a different name, I’m Dutch).
In the augratin potatoes can you use mozzarella and cheddar or is it best just to do one? How about American
Love this recipe, made it last year for Christmas Eve with a beef tenderloin and everyone loved it and have requested same this year. Last year I made it a day ahead and reheated just before serving as you suggest in the notes, which worked beautifully. Unfortunately this year I will be attending a funeral on the 23rd and need to do my cooking on the 22nd. Do you think this will hold in the fridge once baked for 2 days? I’m serving 27 so need to prep ahead as much as possible
Hi Nagi, Christmas menu still evolving, desserts set in concrete though- Pav, profiterolrs, mini puds, real ice cream & custard. Shall find inspiration for savoury here, cheers Amber