Potatoes au Gratin (Dauphinoise) Recipe

Creamy, cheesy, and effortlessly elegant, Potatoes au Gratin (Dauphinoise) is the ultimate comfort food that always steals the spotlight at my family table. This French classic transforms humble potatoes into a golden, bubbling masterpiece of thinly sliced potatoes, infused with garlic and thyme, baked in luscious cream, and crowned with a bubbling layer of melted cheese.

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Ingredients You’ll Need

One of the things I absolutely love about Potatoes au Gratin (Dauphinoise) is how it’s built from straightforward, carefully chosen ingredients. Each one plays a crucial role in creating the irresistible flavor, creamy texture, and delicate crust that make this dish so memorable.

• Full-Fat Cream: The base of that rich, velvety sauce—use heavy or thickened cream for the best luxurious result.
• Unsalted Butter: Helps the cream and garlic meld beautifully into the potatoes and adds buttery depth.
• Starchy Potatoes (Russet, Sebago, Maris Piper): These varieties break down slightly and absorb the creamy sauce, creating those tender, cohesive layers.
• Garlic: Infuses gentle warmth and aroma throughout every bite—don’t skip it!
• Gruyere Cheese (or Colby, Cheddar, Havarti): Melts to perfection and gives that nutty, golden finish. Freshly grate it for best results.
• Fresh Thyme Leaves (optional but highly recommended): A sprinkle brightens up the rich flavors with a hint of earthiness.
• Salt & Black Pepper: Essential for seasoning and bringing all the flavors into harmony.

Variations

Potatoes au Gratin (Dauphinoise) is incredibly versatile and forgiving, which makes it easy to adjust for your own tastes, dietary needs, or whatever you have lingering in your fridge. Get creative—there’s no wrong way to love this classic!

• Lighter Version: Swap in half cream and half whole milk, or even use light cream, for a dish that’s still creamy but a little less rich.
• Cheese Swap: Use other flavorful, melting cheeses like cheddar, Monterey Jack, or a blend, especially if you want to experiment or save a few pennies.
• Herby Twist: Add a sprinkle of finely chopped rosemary, sage, or chives for a different aromatic profile.
• Extra Indulgent: Scatter a few crisp-cooked bacon bits or caramelized onions between potato layers for a decadent surprise.

How to Make Potatoes au Gratin (Dauphinoise)

Step 1: Prepare the Cream Mixture

In a jug or small bowl, whisk together the melted butter, full-fat cream, and minced garlic until combined. This mixture is what gives every layer its irresistible flavor and silkiness—don’t rush this simple step!

Step 2: Slice the Potatoes

Peel your potatoes and slice them to about 1/8-inch (3mm) thickness. If you have a mandoline slicer, use it for perfectly even, paper-thin slices, but a sharp knife and steady hand work just as well.

Step 3: Assemble the Layers

Spread a third of the potato slices evenly into your buttered baking dish. Pour over a third of the cream mixture, sprinkle with salt, pepper, and thyme, then scatter on a generous layer of your freshly grated cheese. Repeat this for two more layers, but hold back the cheese for the very top—trust me, this will give you the ultimate cheesy crust later!

Step 4: Bake Until Tender

Cover with foil (or a lid) and bake in a preheated 180°C/350°F oven for about 1 hour and 15 minutes. Check the center potatoes with a knife—they should feel completely tender. If your layers are thick, baking may take a bit longer, so check a few slices in the middle.

Step 5: Add More Cheese and Brown the Top

Remove the foil, sprinkle the remaining cheese generously over the top, and return the dish to the oven for another 10–15 minutes. You’ll know it’s ready when the cheese is bubbling and gloriously golden—let it rest for five minutes before serving so the layers set just right.

How to Serve Potatoes au Gratin (Dauphinoise)

Garnishes

Sprinkle freshly chopped chives, parsley, or even a little more thyme over the bubbling, golden top for a burst of color and a hint of freshness. A tiny dusting of extra cheese just as it comes out of the oven also adds more melty appeal.

Side Dishes

Potatoes au Gratin (Dauphinoise) makes a divine companion to roasted meats—especially beef, chicken, or lamb. It also shines when paired with roasted vegetables, crisp green salads, or even simple sautéed greens for balance.

Creative Ways to Present

Try portioning the gratin into individual ramekins for elegant dinner parties, or bake in a stunning cast iron skillet for rustic, family-style serving. For a touch of drama, serve straight from the oven with the cheese still bubbling and garnish at the table!

Make Ahead and Storage

Storing Leftovers

Leftover Potatoes au Gratin (Dauphinoise) can be stored in an airtight container in the fridge for up to four days. It actually tastes even better the next day as the flavors deepen!

Freezing

This dish freezes surprisingly well. Cool completely, wrap tightly, and freeze for up to two months. Just know that the texture may be a bit softer after thawing, but it still tastes phenomenal.

Reheating

To reheat, cover with foil and bake in a 180°C/350°F oven until warmed through—about 25–30 minutes. For a quick option, a few minutes in the microwave does the trick, but the oven will revive that magical cheesy crust best.

FAQs

Final Thoughts

If you’re craving something cozy, beautiful, and utterly delicious, you have to try making Potatoes au Gratin (Dauphinoise) at home. It’s the kind of dish that brings people together—so grab your potatoes, get layering, and let the magic fill your kitchen!

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