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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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, I live in Spain and real cream is tricky to get hold of
We have what they call “cooking cream” it’s in a carton. Do you think this would work?
Sonia, you need to use nata. El Corte Ingles has it anywhere.
Thanks for that.
I have Nata.
I’ll try it.
Hi Sonia, what % fat is it? Im sure it will be fine to use – N x
Can this be made the day before and reheated
Hi Maria, yes you can. All directions are in the recipe notes – N x
Truly delicious and easy to make. Now it’s my go to recipe for potato bake! Thank you Nagi ☺️
Perfect Karyn!!
Could I make this all up the day before but without cooking it, leave in the fridge over night then cook it?
Unfortunately the potatoes will go grey if you do that Shauni – N x
This message is for CAROL .. Didn’t your mama teach you, if you don’t have anything nice to say, then keep your trap shut ! I, like the rest of everybody on this site, enjoy reading Nagi and Dozers blogs.. Keep up the great work Nagi !!!! 🙂
Hi Nagi,
I’m traveling for Thanksgiving and want to make these ahead for our potluck dinner. Following your make ahead instructions, can these be done a week ahead and frozen? Or just a day ahead and refrigerated? Thanks for the recipe and any feedback!
Unfortunately it can’t be frozen Traci, sorry!
These potatoes were so good and easy to make. Thanks for a recipe I will definitely use again.
You’re so welcome Kim!
What is full fate cream ,what kind a cream is that 15%,35%
Hi Nagi, this recipe looks amazing! How would making it ahead work? How far ahead can I make it, and how does the cook time work?
Oh my goodness, I just looked again and found all the info in the the recipe notes. Mom-brain strikes again! 😂
I hope you love it Andrea!
Gruyere cheese is like Swiss cheese. So subbing Swiss would be better than Mozzarella but that being said, you can use what ever cheese you’d like. I might combine cheddar and gruyere. And I always have to bake longer, yes closer to 2 hrs.
Hi Teri, you could use a blend of any cheese that you like here 🙂
The best recipes, I’m so glad I found this site.
Thanks so much Sharon!
I ended up making it this weekend and IT WAS ABSOLUTELY DELICIOUS!! My friends finished all of it.
I ended up baking it as suggested with four potato/cream/cheese layers and added some nutmeg, paprika and extra black pepper and fresh thyme into the cream mix. I also used tex-mex cheese because that’s what I had on hand and a touch of cayenne for a kick in the top layer. It was fantastic! Thank you so much for an awesome recipe.
Sounds like you nailed it Shaniya!
Hi! I’m planning on making this for my friends for our thanksgiving potluck. I’m a university student and don’t really cook much, but I really want to give this a try- especially since I’ve never had au gratin before!
Is it possible to make this in a crockpot? If so, how would I go about this? Also, do you think adding a little nutmeg, minced garlic, and paprika would work well in this? Thank you so mucjh!
I ended up making it this weekend and IT WAS ABSOLUTELY DELICIOUS!! My friends finished all of it.
I ended up baking it as suggested with four layers, and added some nutmeg, paprika and extra black pepper and fresh thyme into the cream mix. I also used tex-mex cheese because that’s what I had on hand and a touch of cayenne for a kick in the top layer. It was fantastic! Thank you so much for an awesome recipe.
I made these last night—fabulous! Rave reviews from everyone! They are rich, but they are so good for a special occasion. I baked mine longer than recipe said —closer to a bit over two hours. Soooo good.
Sounds great Marcia!
Great recipe! Thank you!
You’re so welcome Victoria!
Thank you Nagi!
I made this dish yesterday and it was fantastic, I will make it again and again!!
Greetings from Glyfada Greece.
I’m so happy you loved it Anastasia!
Forgot to give 5 stars with my comment! Best. Ever!
Hi Nagi,
I have made this recipe twice now and it is absolutely delicious! We’re having friends over tonight and it’s on the menu! Thank you so much! By the way, I enjoy your comments and tips. I find them extremely helpful.
Thanks so much Kae
I was going to try and find a recipe 4 potatoes au gratin to make last night but I didn’t have time left after having two read and read and read and read all the nonsense that you jabbered on and on and on and on and on and on and on and on about unnecessary detailed details just to post a simple recipe with simple instructions.
Carol – 26/9/2019
The time stamp on your comment is 12.49 am. Maybe you are overtired and cranky???
The time stamp on your comment is 12.49 am. Maybe you are overtired and cranky???
You are so rude and ungrateful for having such an amazing blog that’s gives so much detail which many people appreciate, you can jump to recipe and should engage brain before mouth….
What a dumb comment. BTW it’s TO READ, not TWO READ. Thanks for the recipe Nagi! Absolutely delish – your recipes always work for me as there are DETAILED instructions!
You are a nasty person.
Carol, before you decide to leave a rude comment on a wonderful recipe I would suggest brushing up on your writing and punctuation skills.
Hi Carol, lucky I have a “jump to” button at the top of my recipes to bypass all my “nonsense” feel free to go another recipe website and never return. – N
I will be making this recipe next weekend so I will rate it then …. but I needed to weigh in here and tell you how much I enjoy all your “nonsense”! Which it’s not, by the way, there’s tons of interesting info there. Keep up the great work and don’t change a thing!
I want to make this dish for our group’s next French meeting, but I don’t have a clue what cooking dish to use. Can you tell me what that is? I have only ever used glass rectangular dishes. Thank you!
Hi Meagan – I talk about this in the notes – N x
I made this dish last night and served it with grilled salmon. My guests and husband were impressed. Fabulous side dish! Thank you Nagi. New fan.
Sounds amazing Mariana!!