Name: Potatoes au Gratin (Dauphinoise)
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: French
Ingredients: 1.5 kg / 3 lb potatoes (starchy like Russet or Sebago), peeled and thinly sliced; 1 onion, finely chopped (optional); 2 garlic cloves, minced; 60g / 4 tbsp unsalted butter; 2 tbsp flour; 2 cups (500ml) milk, preferably whole milk; 1 cup (250ml) heavy cream; 1 tsp salt; 1/2 tsp black pepper; 2 cups (200g) shredded cheese (Gruyère or cheddar recommended), divided; 1/4 cup grated parmesan cheese; Fresh thyme or parsley, for garnish (optional)

Why You’ll Love Potatoes au Gratin (Dauphinoise) Recipe

This recipe delivers luscious, creamy layers of tender potatoes with a golden‑brown cheese crust that’s irresistibly rich and flavorful. The combination of creamy sauce, aromatic garlic, and melty cheese makes it a standout dish for holiday feasts or cozy dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

starchy potatoes (such as russet or Maris Piper), peeled and thinly sliced
heavy cream (full-fat)
unsalted butter, melted
garlic cloves, minced
grated gruyère cheese (or other melty cheese)
fresh thyme leaves (optional)
salt
ground black pepper

Directions

Preheat your oven to 180 °C/350 °F (standard or fan).
In a jug or bowl, mix the melted butter, cream, and minced garlic until combined.
Peel and slice the potatoes about 1/8 inch (3 mm) thick.
Spread one‑third of the sliced potatoes in a greased baking dish. Pour over one‑third of the cream mixture and season with salt, pepper, and a sprinkle of thyme. Add a portion of the cheese.
Repeat this layering process two more times, finishing the top layer with cheese.
Cover the dish with foil or a lid and bake for about 1 hour 15 minutes, or until the potatoes are tender when pierced with a knife.
Remove the foil, then bake uncovered for an additional 10‑15 minutes until the top is golden and bubbly.
Let the gratin rest for about 5 minutes before serving.

Servings and timing

Servings: 8–10 people
Prep time: approximately 15 minutes
Cook time: approximately 1 hour 30 minutes
Total time: about 1 hour 45 minutes

Variations

Cheese swaps: Try sharp cheddar, Monterey Jack, or a mix of cheeses for a new flavor.
Herb twist: Swap thyme with rosemary or sage for a different aroma.
Garlic lovers: Double the garlic for extra punch.
Add-ins: Layer in caramelized onions, cooked bacon, or sautéed mushrooms for a heartier dish.
Spice it up: Add a pinch of nutmeg or cayenne pepper to the cream mixture.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm in a preheated oven at 180 °C/350 °F covered with foil until heated through, then uncover briefly to re‑crisp the top. You can also microwave individual portions, then finish in the oven for best texture.

FAQs

What’s the difference between potatoes au gratin and scalloped potatoes?

Potatoes au gratin use cream and cheese, while scalloped potatoes usually involve a milk-based sauce thickened with flour and typically have no cheese.

Can I use a mandoline to slice the potatoes?

Yes, a mandoline ensures thin, even slices, which cook more uniformly and give a better texture.

Do I need to peel the potatoes?

Peeling is recommended for a smoother texture, but leaving the skins on is fine if you prefer a more rustic dish.

Can I make this ahead of time?

Absolutely. Assemble the dish a day ahead, cover, and refrigerate. Bake when ready to serve. Add a little extra cream if needed before baking.

What type of potatoes work best?

Starchy potatoes like russet or Maris Piper work best because they soften well and help thicken the sauce naturally.

Can I use a different cheese?

Yes, Gruyère is traditional, but cheddar, Havarti, Fontina, or mozzarella all work well depending on the flavor you want.

Is fresh thyme necessary?

No, it’s optional. You can omit it or substitute with dried thyme or other herbs.

Can I prepare this in a different size baking dish?

Yes, just adjust the thickness of layers accordingly. A larger dish may reduce cooking time slightly.

How do I get a crispy top?

Remove the foil for the last 10–15 minutes of baking to allow the cheese to bubble and brown nicely.

Can I freeze potatoes au gratin?

Freezing is not recommended, as the cream sauce can separate. It’s best enjoyed fresh or refrigerated for a few days.

Conclusion

Potatoes au Gratin is a timeless French potato bake that transforms simple ingredients into a decadent, comforting dish. Whether you’re serving it for a holiday gathering or a cozy family dinner, its creamy interior and golden top make it a standout favorite. Versatile, rich, and easy to make, it’s a recipe you’ll return to again and again.

Best Potatoes au Gratin (Dauphinoise)