Description
Potatoes au Gratin, also known as Dauphinoise, is a classic French potato casserole featuring layers of thinly sliced starchy potatoes baked in a luscious mixture of cream, butter, garlic, fresh thyme, and melted gruyere cheese. This rich and creamy dish is perfect as a comforting side or a luxurious main, celebrated for its golden, bubbly top and tender interior. Based on Julia Child’s traditional recipe with the comforting addition of cheese, it offers a wonderful balance of flavors and textures that elevate simple ingredients into pure culinary heaven.
Ingredients
Scale
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)
Seasonings and Cheese
- 1 tsp salt
- 1/4 tsp pepper
- 2 1/2 cups freshly grated Gruyere cheese (or Colby, Cheddar, Havarti, or Tasty cheese)
- 2 tsp fresh thyme leaves (optional, but highly recommended)
Instructions
- Prepare the Cream Mixture: In a jug, combine the melted butter, full-fat cream, and minced garlic. Stir well until all ingredients are fully mixed to create a flavorful cream base.
- Preheat Oven: Set your oven to 180°C (350°F), suitable for both fan and conventional ovens, ensuring it reaches the desired temperature before baking.
- Slice Potatoes: Peel the starchy potatoes and slice them very thinly, about 1/8 inch (3 mm) thick, using a knife or a slicer for even layering and optimal cooking.
- Assemble Layer 1: Spread one-third of the sliced potatoes evenly in a baking dish. Pour over one-third of the cream mixture, then sprinkle one-third of the salt, pepper, and thyme evenly across the layer. Top with approximately 3/4 cup of the grated cheese.
- Assemble Layers 2 and 3: Repeat the layering process twice more using the remaining potatoes, cream mixture, salt, pepper, and thyme. For the final (third) layer, do not add cheese yet—reserve it for the topping.
- Cover and Bake: Cover the baking dish tightly with a lid or aluminum foil. Bake the casserole for 1 hour and 15 minutes up to 1 hour and 30 minutes, or until the potatoes in the center are tender—test by inserting a knife or skewer.
- Add Cheese Topping and Finish Baking: Remove the foil or lid from the dish. Evenly sprinkle the remaining cheese on top and return the dish to the oven. Bake uncovered for an additional 10 to 15 minutes until the top is golden brown, bubbly, and crispy.
- Rest Before Serving: Once baked, remove the dish from the oven and allow it to rest for 5 minutes. This helps the gratin set slightly and makes serving easier.
Notes
- This recipe is inspired by Julia Child’s Potato Dauphinoise and can be viewed in the accompanying recipe video for visual guidance.
- Traditional French Dauphinoise does not include cheese, but the addition of Gruyere elevates the flavor and texture, making this version undeniably rich and luxurious.
- This dish is perfect for making ahead—simply assemble, refrigerate, and bake when ready to serve for convenience and depth of flavor.
- Use starchy potatoes such as Russet, Sebago, or Maris Piper for the best creamy texture and absorption of flavors.
- If using other cheeses like Colby, Cheddar, or Havarti, expect subtle flavor differences but equally delicious results.
Nutrition
- Serving Size: 110 g
- Calories: 167 kcal
- Sugar: 1.6 g
- Sodium: 281 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14.2 g
- Fiber: 2.1 g
- Protein: 5.7 g
- Cholesterol: 31 mg
