Description
Potatoes au Gratin (Dauphinoise) is a classic French dish featuring thinly sliced starchy potatoes baked in a rich garlic cream sauce with layers of melted Gruyere cheese and fresh thyme. This creamy, cheesy gratin is baked to golden perfection, making it a comforting side dish ideal for family dinners or special occasions.
Ingredients
Cream Mixture
- 1 1/2 cups full-fat cream
- 2 garlic cloves, minced
- 30g / 2 tbsp unsalted butter, melted
Potatoes
- 1.25 kg / 2.5 lb starchy potatoes (Russet, Sebago, or Maris Piper), peeled and sliced 1/8" (3 mm) thick
Seasonings & Cheese
- 1 tsp salt
- 1/4 tsp pepper
- 2 1/2 cups Gruyere cheese, freshly grated (alternatives: Colby, Cheddar, Havarti, or Tasty cheese)
- 2 tsp fresh thyme leaves (optional but highly recommended)
Instructions
- Cream Mixture: Place the melted butter, full-fat cream, and minced garlic in a jug and mix them together until well combined. This will be the rich base that flavors the potatoes.
- Preheat Oven: Set your oven to 180°C (350°F), suitable for both fan-forced and standard ovens, to ensure even baking.
- Slice Potatoes: Peel the potatoes thoroughly and slice them evenly into 1/8 inch (3 mm) thick slices, either by hand or using a slicer for uniformity.
- Layer 1: Spread one-third of the sliced potatoes evenly in a baking dish. Pour over one-third of the cream mixture, then scatter one-third of the salt, pepper, and optional thyme leaves. Top with 3/4 cup of the grated Gruyere cheese to create a flavorful layer.
- Layers 2 & 3: Repeat the layering process two more times with the remaining potatoes, cream mixture, salt, pepper, and thyme. For the final, third layer, do not add cheese yet; the cheese topping will be added later for a golden crust.
- Cover & Bake: Cover the baking dish with a lid or foil and bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes. Test the potatoes for tenderness by inserting a knife into the center; it should go through easily indicating they are cooked.
- Top with Cheese & Final Bake: Remove the foil or lid, evenly sprinkle the remaining cheese over the top layer, and return the dish to the oven. Bake for an additional 10 to 15 minutes until the cheese is golden, bubbly, and slightly crisp on top.
- Rest & Serve: Allow the gratin to stand for 5 minutes before serving to let it set slightly for cleaner slices and enhance the flavors.
Notes
- Use full-fat cream for a rich and creamy texture essential to this dish.
- Starchy potatoes like Russet, Sebago, or Maris Piper are ideal because they hold their shape well when baked and absorb flavors.
- Gruyere cheese melts beautifully and adds a classic nutty flavor, but Colby, Cheddar, Havarti, or Tasty cheese can be used as alternatives.
- If fresh thyme is unavailable, dried thyme can be substituted though the flavor will be less vibrant.
- The baking time to cook the potatoes fully can vary slightly depending on oven and potato thickness, so test with a knife for doneness.
