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
Huffingtonpost.com says on their page of potato reviews about Idaho Russets:
“Just don’t try using Idaho Russets for potato salads, gratins or any dish that requires the potatoes to hold their shape.
So we opted for Yukon Gold.
Hi George! If you want a gratin with the potato holding its shape then yes Yukon Gold is better for your taste. But the potato in dauphinoise is supposed to partially breakdown so it is soft and creamy, not hold its shape. 🙂 I included a Note 1 about this. 🙂 N x
I made this last night for my boys (15 & 13yo) and my husband — they inhaled it so fast I barely had any. I need to buy a bigger pot so I can double it next time! Great recipe and you make them so easy to follow. Your suggestions for substitutions are always great — we did not have gruyere but plenty of cheddar. I love your site keep up the awesome work and the cute pics of your pup!
Hi Shelly! I’m so glad you enjoyed this, thanks for letting me know! It’s so delicious, isn’t it? Julia Child is the best! N x
I always precook my complete dish in the microwave oven before transferring to the standard oven for the remainder of the time, or until it is lightly browned and crispy on the surface. Never had a failure yet, and this is the potato dish that my whole family demands when we get together! Wonderful +++.
Hi Nagi, I would like to make the POTATO DAUPHINOISE for 60 people, do I multiply the amounts for the ingredients by 10? 15 cups of cream just seems like a lot. The answer to this question may seem obvious to some, but not all recipes multiply so neatly. Will two large aluminum foil roasting pans accommodate 20 pounds of the sliced potatoes? Is it necessary to stick to 3 layers? Thank you.
Hi Rose! Yes multiply the recipe and yes 15 cups is a lot but for 60 people, it will be less than 1/4 cup per person 🙂 And no you can make it thinner or thicker, just decrease / increase bake time a bit. Just a bit!
100 stars…so so good.
I always precook my complete dish in the microwave oven before transferring to the standard oven for the remainder of the time, or until it is lightly browned and crispy on the surface. Never had a failure yet, and this is the potato dish that my whole family demands when we get together! Wonderful +++.
Love that tip Jenny! 🙂
Hi Nagi,
Hello Nagi,
So I made the potatoes along with the roasted stuff chicken. tonight….both turned out amazing. And BTW not only that it tasted and looked great the entire house was perfumed with thyme….Wow the neighbours asked what are you making it smells amazing:-)
You are such a great great chef. I am your biggest fan….I have tried soooo many of your reciepes and I have yet to come across with one I did not enjoy.
Cheers and Chentani (may you live a100 years)
YAY!!! So glad you enjoyed this – and thank you SO MUCH for coming back to let me know Rubina!! N x PS I’m not a chef!!!! I’m just like you – a home cook 🙂
When I use the Wolfgang Puck pressure oven and 40 minutes is plenty. I agree with the covering it for the first 30 minutes or so with aluminum foil and then browning it for the rest of the time in my convection oven. My test for doneness is when I can see the cream has reduced down to a few bubbles on the sides and the potatoes are tender.It can take an hour or so. It also depends on how much I make at a time. For the holidays I make a much larger portion which can take up to 1 1/2 hours to bake.
I have also heard that cleaning the oven can influence the baking time. I use the self cleaning feature on my oven often. I hope this helps you.
I am always looking for a variation to this classic dish. My family would shun me if I thought of replacing this dish for the holidays it is so loved. During the “offseason” I alter the dish. by adding pancetta instead of bacon as a potato version of a kind of quiche without the doughy crust and serve it as the main course with a green salad. I have never made my gratin with thyme as in this recipe but I insist on using freshly ground nutmeg. If you would like to compliment the gruyere the nutmeg is an absolute MUST the two harmonize well togehter. Also, If I want to make the gratin a little veggier I will combine some broccoli in it as a creamy veggie main course. The bacon or pancetta all bake nicely with the potato This dish is so delicious you can’t go wrong! Bon Appetit!
Thank you for the tips Lourdes!!! I agree, broccoli would be a lovely addition to this 🙂 And bacon and pancetta makes EVERYTHING better!!!
Nagi, thanks for responding! What a compliment to receive your approval. I look forward to participating more! Best, Lourdes
HEY NAGI,
IM CONFUSED ABOUT THE GARLIC, IT SAYS UNPEELED IN THE LISTING FOR ITEMS THEN SAYS CUT IN THE INSTRUCTIONS ON NUMBER 2.
Hi Ashley! You just leave the garlic clove with the skin on, then cut it in half then rub the cut face of the garlic on the dish. 🙂
Made this New Years Day and it was fabulous! My new “go to” recipe! Used heavy cream and Gruyere, very decadent!
I agree the gruyere is a key ingredient. Although this recipe calls for thyme, I use freshly ground nutmeg. It is very strong and a little goes a long way. It is easy to overdo the nutmeg if you are not careful with it. Go very easy on it if you should decide to try it. That nutmeg with the gruyere gives this dish that WOW effect. I will try it with thyme and see what my family has to say about it, as they have the final say in all my cooking.
I absolutely agree that nutmeg is very strong and you can easily go overboard with it 🙂 I use nutmeg with almost everything I make that starts with a roux And YES to gruyere!
YAY!! So glad you loved it!! N x
I’ve made this recipe a few times, and love it. I’ve never made it the day before though… at what point do you stop? Right before you would put it into the oven? Or bake it, and bake it again the next day? Thanks in advance!
Hi Jo! I’m so glad you love this too!! Julia Child is the QUEEN of French cooking!! 🙂 To make this the day before, I bake it completely, then cover it with foil to let it cool. Then I cover and refrigerate until required. When I reheat it, sometimes I add an extra drizzle of cream and fresh sprinkling of cheese, just to freshen it up. 🙂 But it’s not essential! I reheat it covered with foil in a 180C/350F oven for around 20 minutes, until the centre is piping hot (if I add extra cheese, I reheat it uncovered). Thanks for the question, I’ll update the recipe with these tips!
Nagi, I agree the next day this dish is even better. If I am going to do that, I will bake it “al dente” so I can finish it the following day.
Was thinking of making this recipe for New Year’s Eve dinner. Can you prep it the night before , keep it in the refrigerator without cooking it, then cook it when you want it? Just one day ahead? thanks for the recipe!
Hi Rita! To make ahead, cook it, then cool and refrigerate 🙂 Works much better because the salt draws moisture out of the potatoes if you leave it uncooked overnight 🙂
Julia’ s actual original recipe calls for Swiss cheese.
Volume 1, Mastering French Cooking
I’m wondering if she updated it in a later edition?? I must try to find the original book. I actually think gruyere is better than swiss because swiss doesn’t melt as well. 🙂
Nagi…I totally agree with you. Gruyere is the way to go. I buy the best “fondue quality” gruyere I can find. Paying a little extra for the best is absolutely worth it. Luckily here in Carmel-by-the-Sea, we have an excellent cheese shop where I find it. Our local Whole Foods in Monterey also offers a nice gruyere especially during the holiday season when fondues are eaten most. If gruyere is good in a fondue you can be sure it will be FANTASTIC in your gratin.
I whole heartedly agree! Gruyere is actually quite expensive here in Sydney so I tend to save it for the special occasions!!! It REALLY makes a difference! 🙂
Hi can this be doubled?
It sure can! Just cover with foil and cook for 15/20 minutes or so longer if you are making it in one big pan because the centre will take longer to cook 🙂
Yes! I have Julia Child’s cookbook. The baking dish must me wider, not deeper.
Your potato dish looks very delicious! I’ll try your recipe next time. I have also shared a similar recipe in my blog. It’s a simple potato au gratin. You might be interested to check it out. You can visit my blog post at http://www.colouritbright.com/how-to-make-potato-au-gratin/
Oooh! I’ll have to check out your recipe, thank you for sharing it!!
Please keep me posted on your new recipes
What kind of cream do you use? Heavy or half and half?
Heavy! But half and half would be ok too!
Cooking for a small crowd. Can I double this recipie?
Well, I am late to the party on this one but I have been trying to perfect PAG for years. This recipe is pretty much as close to perfect that I have tried. My variation is a mixture of cheddar, swiss, and cobly jack cheese. I also add a touch of nutmeg and minced garlic. It’s not to perfection yet but it’s darn closer. Thanks for the great blog.
Hi Chris! I’m so glad you enjoyed it!! Julia Child. She is the Queen of French cooking! N x
Made these a couple of weeks ago and OMG! They were fantastic! Huge hit with the family. Tonight I’m making the One Pot Greek Chicken. So looking forward to it. Just found your website and can’t wait to make more of your recipes!
Hi Louisa! I’m SO GLAD you loved this! Julia Child, she’s a legend! 🙂 And I do hope you love the One Pot Greek Chicken Rice too!! N x
Love this Nagi! Gonna make it soon 🙂
Hope you do! 🙂