Description
Potatoes au Gratin, or Dauphinoise, is a classic French potato casserole made with layers of thinly sliced starchy potatoes baked in a creamy garlic-infused sauce and topped with melted, golden Gruyere cheese. This rich and comforting dish combines tender potatoes with the perfect balance of cream, garlic, fresh thyme, and cheese, making it an ideal side or main for gatherings or special meals. Inspired by Julia Child’s recipe, this version incorporates cheese for added depth and indulgence.
Ingredients
Scale
Cream Mixture
- 1 1/2 cups full fat cream
- 2 garlic cloves, minced
- 30g / 2 tbsp unsalted butter, melted
Potatoes and Seasoning
- 1.25 kg / 2.5 lb starchy potatoes (Russet, Sebago, or Maris Piper), peeled and sliced 1/8″ / 3 mm thick
- 1 tsp salt
- 1/4 tsp pepper
- 2 tsp fresh thyme leaves (optional but highly recommended)
Cheese
- 2 1/2 cups Gruyere cheese (or Colby, Cheddar, Havarti, or Tasty), freshly grated
Instructions
- Prepare Cream Mixture: In a jug, combine the melted butter, full fat cream, and minced garlic. Stir well until fully mixed to create a flavorful cream base.
- Preheat Oven: Preheat your oven to 180°C / 350°F, suitable for both fan and conventional ovens, ensuring even baking for the potatoes.
- Slice Potatoes: Peel the potatoes and slice them very thinly, about 1/8″ (3 mm) thick. You can use a sharp knife or a slicer for uniform slices which ensures even cooking.
- Assemble Layer 1: Spread one third of the sliced potatoes evenly in a suitable baking dish. Pour over one third of the cream mixture, then sprinkle with one third of the salt, pepper, and fresh thyme leaves. Top this first layer with 3/4 cup of the grated cheese, distributing it evenly.
- Assemble Layers 2 & 3: Repeat the layering process two more times with the remaining potatoes, cream mixture, salt, pepper, and thyme. For the top-third layer, do not add cheese yet as it will be added later.
- Cover and Bake: Cover the baking dish with a lid or foil to retain moisture and place it in the oven. Bake for approximately 1 hour and 15 minutes to 1 hour and 30 minutes, or until the potatoes are tender when tested with a knife, especially in the middle of the dish.
- Top with Cheese and Finish Baking: Remove the foil or lid, then sprinkle the remaining grated cheese over the top layer. Return the dish to the oven and bake for an additional 10 to 15 minutes until the cheese is golden and bubbly.
- Rest and Serve: Allow the dish to stand for 5 minutes after baking to set before serving. This enhances the texture and makes serving easier.
Notes
- This recipe is a French classic adapted from Julia Child’s Potato Dauphinoise, enhanced by the addition of cheese to elevate flavor and richness.
- Use starchy potatoes like Russet, Sebago, or Maris Piper for the best creamy texture in the finished dish.
- The dish can be made ahead of time and reheated, making it perfect for entertaining or meal prep.
- Fresh thyme adds a subtle herbal note which complements the garlic and cheese beautifully; though optional, it is highly recommended.
- Covering the dish during the initial bake locks in moisture and ensures the potatoes cook evenly without drying out.
- For a variation, cheeses like Colby, Cheddar, Havarti, or Tasty can be used in place of Gruyere for different flavor profiles.
- Traditional French Dauphinoise does not include cheese, but adding it creates a richer and more indulgent dish.
Nutrition
- Serving Size: 110 g
- Calories: 167 kcal
- Sugar: 1.6 g
- Sodium: 281 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14.2 g
- Fiber: 2.1 g
- Protein: 5.7 g
- Cholesterol: 31 mg
