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
Units
Scale
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
