Potatoes au Gratin (Dauphinoise) is the ultimate French comfort food—layers of buttery, tender potatoes, baked until golden and bubbling in rich, garlicky cream and crowned with a perfectly melted cheesy topping. This dish brings elegance to weeknight dinners and shines as a side for holiday feasts. Creamy, crispy, savory, and oh-so-lovable—get ready to fall for this classic, one forkful at a time!
Why You’ll Love This Recipe
- Unbeatable Creaminess: Every slice is luxuriously creamy thanks to the dreamy garlic-infused cream mixture.
- Golden Cheese Perfection: The Gruyere cheese forms a crusty, aromatic topping that adds irresistible flavor in every bite.
- Effortless Elegance: Potatoes au Gratin (Dauphinoise) looks and tastes truly impressive, yet it’s simple enough for any cook to master.
- Versatile Crowd-Pleaser: Whether you’re serving a special holiday meal or a cozy Sunday roast, this dish always wows guests and family alike.
Ingredients You’ll Need
While Potatoes au Gratin (Dauphinoise) may taste restaurant-worthy, the ingredient list is refreshingly short and simple—each one playing a starring role in building layers of comfort, flavor, and that signature golden color.
- Starchy potatoes (Russet, Sebago, or Maris Piper): Choose these for their fluffy texture that absorbs all that garlicky cream goodness.
- Heavy cream (full fat): The backbone of that dreamy, melt-in-your-mouth sauce. Don’t skimp—full fat delivers unmatched richness.
- Unsalted butter, melted: Infuses every bite with buttery notes and helps the cream hug every potato slice.
- Fresh garlic, minced: There’s no substitute for the savory aroma fresh garlic brings to classic Dauphinoise.
- Gruyere cheese (or Colby, Cheddar, Havarti): Gruyere is classic for its nutty flavor and golden finish, but other melty cheeses work beautifully too.
- Salt and pepper: Let the potatoes and cheese sing—seasoning is essential for depth and balance.
- Fresh thyme (optional but recommended): A sprinkle of earthy, lemony thyme brightens up the rich flavors.
Variations
One of the best things about Potatoes au Gratin (Dauphinoise) is how endlessly customizable it is. Don’t be afraid to make it your own, whether you need to suit dietary needs or simply want to use what’s in your fridge.
- Cheesy Twists: Swap part of the Gruyere for sharp cheddar, Monterey Jack, or a blend for a different cheesy personality (and color!).
- Garlic Lovers’ Delight: Add roasted garlic or an extra clove for a deeper, mellow garlic layer.
- Herb Variations: Play with fresh rosemary, chives, or Italian parsley for new flavor pops.
- Lighter Option: Use half cream and half milk, or even try a splash of vegetable stock, though the dish won’t be quite as rich and silky.
- Dairy-Free: For those avoiding dairy, try a combination of unsweetened cashew cream and a meltable vegan cheese—surprisingly delicious!
How to Make Potatoes au Gratin (Dauphinoise)
Step 1: Create the Creamy Garlic Mixture
In a jug or mixing bowl, whisk together the melted butter, full-fat cream, and minced garlic until well combined. This velvety base is what gives Potatoes au Gratin (Dauphinoise) that unmistakably rich, cozy flavor in every bite. Set it aside while you get your potatoes ready.
Step 2: Prep and Slice the Potatoes
Peel your starchy potatoes and, using a sharp knife or a mandoline (for even thinner slices), cut them into 1/8-inch (3mm) rounds. Consistency here matters—thin, uniform slices ensure even cooking and create those beautiful, defined layers when you serve the final dish.
Step 3: Build Those Irresistible Layers
Preheat your oven to 180°C/350°F. In a buttered baking dish, spread a third of the potato slices in an even layer. Pour over a third of the cream mixture, then sprinkle with a third of the salt, pepper, and fresh thyme (if using). Finish the first layer with a generous handful of grated cheese. Repeat this process two more times, but don’t add the cheese on the final layer yet—we save that for later!
Step 4: Bake Covered, Then Uncover for Cheesy Goodness
Cover the dish snugly with foil (or a lid, if you have one) and bake for 1 hour 15 minutes, until the potatoes are meltingly tender all the way through. Uncover, sprinkle the rest of the cheese over the top, and bake for another 10–15 minutes. The cheese should bubble and brown to golden perfection, and the scent will have everyone circling the kitchen! Let it rest for five minutes before serving—if you can wait that long.
Pro Tips for Making Potatoes au Gratin (Dauphinoise)
- Mandoline Magic: For the most even, thin potato slices, use a mandoline slicer—your gratin will cook and layer beautifully.
- Cheese, Grated Fresh: Grate your cheese right before adding for the creamiest melt and best top crust—pre-shredded cheese just doesn’t deliver the same silkiness.
- Dish Depth Matters: A deeper baking dish means thicker, more impressive layers, while a larger, shallower dish creates more browned edges—pick your favorite style!
- Ahead-of-Time Advantage: Assemble the dish and bake covered a day ahead. Just add the final cheese and bake until bubbly right before serving for stress-free entertaining.
How to Serve Potatoes au Gratin (Dauphinoise)
Garnishes
For that extra finishing touch, try a light sprinkle of fresh thyme leaves or chopped chives right before serving. A delicate dusting of freshly cracked black pepper or even a few paper-thin shavings of more Gruyere add instant visual appeal (and another layer of flavor!).
Side Dishes
Potatoes au Gratin (Dauphinoise) is decadently rich, so it shines next to simply cooked mains—think roasted chicken, seared steak, or classic holiday ham. For balance, pair it with a crisp green salad or roasted vegetables to cut through the creaminess and keep the meal feeling fresh.
Creative Ways to Present
If you want to make this dish the star, bake individual gratins in ramekins for a personal touch, or serve from a dramatic cast iron skillet for rustic French flair. For gatherings, cut the gratin into neat squares for a festive, shareable side—each perfect slice reveals those gorgeous golden and creamy layers.
Make Ahead and Storage
Storing Leftovers
Leftover Potatoes au Gratin (Dauphinoise) keep beautifully in the refrigerator. Simply cover the baking dish (or transfer slices to an airtight container) and refrigerate for up to four days. The flavors deepen and meld, making leftovers almost as exciting as the first serving!
Freezing
You can freeze portions tightly wrapped in plastic or in freezer-safe containers for up to three months. For best results, thaw in the fridge overnight before reheating, as this helps the gratin maintain its creamy texture and keeps it from becoming watery.
Reheating
To reheat, cover and warm in a 180°C/350°F oven until piping hot—about 20–30 minutes for a whole dish or 10–15 minutes for slices. If you’re in a hurry, a microwave works, though for the crispiest cheese top, a quick finish under the broiler is delightful!
FAQs
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Can I prepare Potatoes au Gratin (Dauphinoise) in advance?
Absolutely! You can assemble and bake the gratin (covered) up to a day ahead. Just add the final cheese topping and finish baking uncovered right before serving. This makes it the perfect make-ahead side for busy celebrations or gatherings.
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What’s the best type of cheese to use for this recipe?
Gruyere is the classic choice for Potatoes au Gratin (Dauphinoise) because it melts beautifully and has a nutty, complex flavor. However, you can use other melting cheeses like cheddar or havarti—just make sure to grate it fresh for the creamiest result.
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Can I make this dish lighter or dairy-free?
Yes—substitute half of the cream with whole milk for a lighter version, but note the texture won’t be quite as rich and luscious. For dairy-free, cashew or coconut cream plus a vegan melting cheese often yields very good results.
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Why are starchy potatoes best for Potatoes au Gratin (Dauphinoise)?
Starchy potatoes like Russet or Maris Piper break down gently as they bake, soaking up the cream and forming silky, cohesive layers. Waxy potatoes can stay too firm, so always reach for a starchy variety for that melt-in-your-mouth effect.
Final Thoughts
If you’ve never tried making Potatoes au Gratin (Dauphinoise) at home, there’s no better time to experience just how magical a handful of simple ingredients can be. One slice of this creamy, golden, utterly comforting dish, and you’ll want to share it with everyone you love. Happy cooking!
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Potatoes au Gratin (Dauphinoise) Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8–10 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Creamy and indulgent, this classic Potatoes au Gratin (Dauphinoise) recipe features layers of thinly sliced starchy potatoes baked with a rich cream, garlic, and cheese mixture until golden and bubbly.
Ingredients
Cream Mixture:
- 1 1/2 cups cream, full fat (Note 1)
- 2 garlic cloves, minced
- 30g / 2 tbsp unsalted butter, melted
Potatoes and Seasonings:
- 1.25 kg / 2.5 lb starchy potatoes, Russet, Sebago, Maris Piper (Note 2)
- 1 tsp salt
- 1/4 tsp pepper
- 2 tsp thyme leaves, fresh (optional)
Cheese:
- 2 1/2 cups gruyere cheese, freshly grated yourself (Note 3)
Instructions
- Cream Mixture: Combine butter, cream, and garlic in a jug.
- Preheat oven to 180°C/350°F.
- Slice potatoes: Peel and slice potatoes thinly.
- Layering: Alternate layers of potatoes, Cream Mixture, seasonings, and cheese.
- Cover & bake: Bake covered until potatoes are soft.
- Add cheese, bake: Top with cheese and bake until golden.
Notes
- Cream can be substituted with light cream for a lighter version.
- Choose starchy potatoes like Sebago, Russet, or Maris Piper for best results.
- Gruyere cheese is recommended but other melting cheeses can be used.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 75mg
