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
I made this dish last night and it was outstanding. I served them as a side dish for grilled salmon. My guests were impressed. My potatoes-expert husband said that the potatoes were the best part of the meal.. THAT good! Thanks for the recipe Nagi!
…And another winner dinner, served with golden crumbed pork steak …thanks Nagi, love this site
A match made in heaven Maggie!
I read where you recommend not prepping ahead without baking as potatoes turn gray. Is it okay if I slice potatoes and keep in water overnight in fridge or will this affect the dish since so much starch is released this way?
Hi Emma, I find this affects the potatoes as they become waterlogged and starch is released – N x
Hi Nagi, any advice as to why my potato au gratin would be coming out of the oven super runny at the 1 hour 15 minute mark? I’ve put it back in covered to soften the potato in the middle a tiny bit more, but the sauces tasted great, it was just really runny.
I’ve made several of your recipes now, and I am obsessed!
Hi Casey! If the potato still wasn’t cooked in the middle after that length of time, query if your oven runs a bit cooler?? 🙂 N x
Unbelievably good. I could eat it as the main part of the meal. I have made it numerous times.
I hear ya Lee!
I made this tonight Nagi and it was perfect. Thank you so much for an excellent recipe 🙂
I’m so glad you loved it Rita!!!
Hi Nagi,
Am I able to prepare this before hand but not actually bake it until I want to serve?
Thank you,
Georgie
Hi Georgie, I’d prep and bake and then reheat as you need. I’ve found that making in advance leads to the potatoes turning a grey/brown colour unfortunately – N x
Thank you, Nagi! I just made this for dinner and Oh. My. Goodness! Made a regular Tuesday dinner into an elegant repast!
I’m so happy you loved it Lise!
Nagi- I used light cream and cheddar cheese on this recipe and although it tasted AMAZING, I noticed that the cream curdled. Would using heavy cream instead prevent this?
Made for Easter. I followed the recipe exactly. HUGE hit!! My guests raved about these potatoes. I know I will be asked to make this dish for every holiday!! Thank you Nagi!
Wahoo!
This recipe is delicious!!! Easy to put together also. The only problem was that took almost two hours for the potatoes but I really don’t mind. The result was amazing. Thanks Nagi
They do take a bit of time in the oven, but so worth it in the end! I’m so glad you loved it Maggie – N x
I made this using the make ahead directions for Easter and it worked out beautifully. It was the best potatoes au gratin recipe I have ever made and I’ve tried many! Thank you for the wonderful recipe and your clear detailed tips and directions, it’s my new go to recipe for this dish! Thanks again, Sue
This recipe looks fabulous. I am making for Easter dinner tomorrow. When you say the perfect make ahead dish, can this be made the day before following your “make ahead” directions or just the morning of the dinner. Thank You
Hi Dottie! You can even make it days before 🙂 I have the make ahead tips in the recipe notes! N x
Hi Nagi,
I love ALL your food and have cooked many of your recipes, all with much success. For the potato au gratin recipe, can you make this dairy free?
I love your version of the original recipe. I also really appreciate the way you’ve organized the instructions, this is so helpful. I’ve made this recipe a handful of times since the beginning of the year and it always comes out great. The last time I prepared it I used peruvian oregano. My little sprig from my mothers garden turned into an overgrown madness, but it’s ok because it’s so yummy on everything. Instead of thyme, I decided this time I would use the peruvian oregano and wow just as delicious, even with a slightly different flavor. Herbs are magical like that!! I struggle with weight gain which is just as bad as trying to loss weight and this helps me meet my high calorie intake. This recipe has helped my life in more ways than I can express here. Thank you so much for sharing your happy spirit of cooking with the world! Blessings to you Nagi.
So delicious! Will definitely be on our next holiday table! W if you make it ahead, how long do you bake it the first time before cooling and adding the cream & cheese? Thanks
Hi Karen, all the make ahead directions are in the recipe notes ❤️
Hi Nagi; I just made these Potatoes Au Gratin for the first time yesterday & they turned out perfectly! I was just wondering if once the dish is assembled (but not yet baked), would it be okay to store it in the fridge for a few hours until you are ready to bake it? Or do you think the potatoes would start turning brown? Thanks again for all your great recipes!
Hi Kim, I’ve found that the potatoes started turning brown/grey. You would be better off cooking and then reheating – N x
What brand / model of mandolin do you recommend for this recipe? I’ve never purchased one before, but I think I would need one to make the necessary thin slices. I would prefer one that is foolproof and dishwasher safe. Thanks!
I love this and make it often. It’s especially great for entertaining! I think it’s rich enough without the butter, but that’s just me. I also like to make a version with thinly sliced (with a mandolin) celeriac (half potatoes, half celeriac). It’s really delicious and a bit different! Thanks Nagi for your fantastic recipes! x
Sounds great Rachelle!
Making these tonight to go with my Honey Glazed Ham. Yummy!!
Yesssss! Enjoy!