Description
Creamy and indulgent, Potatoes au Gratin, also known as Dauphinoise Potatoes, is a classic French dish made with layers of thinly sliced potatoes, cream, garlic, and cheese. This recipe yields a rich and comforting side dish that pairs perfectly with a variety of main courses.
Ingredients
Units
Scale
Cream Mixture:
- 1 1/2 cups full-fat cream
- 2 garlic cloves, minced
- 30g unsalted butter, melted
Potatoes:
- 1.25 kg starchy potatoes, such as Russet, Sebago, or Maris Piper
Seasoning and Cheese:
- 1 tsp salt
- 1/4 tsp pepper
- 2 1/2 cups gruyere cheese, freshly grated
- 2 tsp fresh thyme leaves (optional)
Instructions
- Cream Mixture: Combine butter, cream, and garlic in a jug.
- Preheat oven to 180°C/350°F.
- Slice potatoes: Peel and slice potatoes 1/8″ thick.
- Layer 1: Place 1/3 of the potatoes in a baking dish, pour 1/3 of the Cream Mixture, sprinkle with salt, pepper, thyme, and cheese.
- Layers 2 & 3: Repeat layering process.
- Cover & bake: Bake covered for 1 hour 15 minutes until potatoes are soft.
- Top with cheese, bake again: Remove cover, top with cheese, bake until golden and bubbly. Let stand before serving.
Notes
- Cream – Use any full-fat cream for best results.
- Potatoes – Choose starchy varieties like Sebago, Russet, or Maris Piper.
- Cheese – Gruyere is recommended, but other melting cheeses like cheddar or havarti work well.
- Baking Dish Size – Use a 1.5L oval dish or similar capacity.
- Baking time – Around 1 hour 20 minutes covered, adjust for dish size and oven.
- Make ahead – Prepare in advance and reheat before serving.
- Leftovers – Store in the fridge for 3 to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 75mg
