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

Rich and indulgent: super creamy with a golden cheesy crust—pure comfort food.
Elegant crowd‑pleaser: looks and tastes like something from a fine‑dining table but easy to make.
Make‑ahead friendly: you can assemble in advance and reheat when ready, saving you stress on the day.
Versatile: pairs beautifully with roast meats, holiday mains, or vegetarian mains when you skip the meat.

Ingredients

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

full‑fat cream
garlic cloves, minced
unsalted butter, melted
starchy potatoes (such as Russet, Maris Piper, King Edward or similar)
salt
freshly ground pepper
grated cheese (such as Gruyère or alternative melting cheeses)
fresh thyme leaves (optional but recommended)

Directions

Preheat oven to 180 °C / 350 °F (standard oven).
Prepare the cream mixture: combine melted butter, cream and minced garlic in a jug.
Peel the potatoes and slice them about 3 mm (1/8″) thick. A mandolin slicer helps to get consistent slices.
Layer the dish: spread about one‑third of the potato slices in a suitably sized baking dish. Pour over one‑third of the cream mixture, scatter salt, pepper and one‑third of the thyme, then sprinkle one‑third of the cheese. Repeat the layering two more times, ending the second layer just before sprinkling the final cheese topping.
Cover the dish with a lid or foil and bake for about 1 hour 15 minutes (it may take up to 1 hour 30 minutes) until the centre potatoes are tender.
Remove the foil, top with the remaining cheese and bake for a further 10‑15 minutes until the top is golden and bubbly.
Let the gratin stand for about 5 minutes before serving to set slightly.

Servings and timing

Serves: 8 – 10 people.
Prep time: ~15 minutes.
Cook time: ~1 hour 30 minutes (covered) + 10‑15 minutes (uncovered).
Total time: ~1 hour 45 minutes.

Variations

Swap the cheese: while Gruyère is ideal, you can use cheddar, Havarti, Colby, Monterey Jack, or a mix of mozzarella plus a sharper cheese like Parmesan to boost flavour.
Add extras: layer in cooked bacon, caramelised onions, sautéed mushrooms or spinach between the potato layers for added texture and flavour.
Herb twist: if you don’t have fresh thyme, use rosemary, oregano or a mix of dried herbs.
Lighter version: use half cream and half milk, though the texture will be less rich and creamy.
Single‑serve portions: bake in muffin tins for individual gratin servings, ideal for portion‑control or entertaining.

Storage/Reheating

Store leftover gratin in an airtight container in the refrigerator for 3 to 4 days.
To reheat: bring it to room temperature for ~30 minutes, then bake covered in a 180 °C / 350 °F oven for 20‑30 minutes until heated through. Uncover for the last few minutes to crisp the top.
For best results, microwave briefly and then pop into the oven to regain the golden crust.

FAQs

What type of potatoes are best for au gratin?

Choose starchy or floury potatoes (e.g., Russet in the US, King Edward or Maris Piper in the UK/Australia) rather than waxy ones. Starchy potatoes soften more thoroughly and yield a creamy texture under the cheese.

Can I use milk instead of cream?

You can use milk or a half‑milk/half‑cream mix, but the final dish will be less rich and have a thinner mouthfeel. For the full luxurious experience, full‑fat cream is recommended.

Do I need to peel the potatoes?

Peeling the potatoes gives a smoother texture and helps the slices blend seamlessly. If you prefer, you can leave the skins on provided they are clean and thin‑skinned—but results may vary.

Can I use pre‑grated cheese?

Yes, but freshly grated cheese melts better and helps achieve a smooth texture. Pre‑shredded cheese often contains anti‑caking agents that can affect melt and texture.

Can I prepare it ahead of time?

Yes, this dish works well for make‑ahead. Assemble (save a bit of the cream mixture), bake covered, cool, wrap, refrigerate. When ready, pour over the reserved cream, top with cheese, reheat in oven until hot and golden.

What size baking dish should I use?

A dish around 1.5 L / 1.5 qt (about 18×26 cm / 7×11″) is ideal. If the dish is larger, the layers will be shallower and may cook faster; if smaller, ensure the potatoes are not too crowded or the middle will take longer to cook.

Why are some potato gratins still crunchy in the middle?

Often because the wrong type of potato (waxy instead of starchy) is used, or the dish was baked too shallow. Also, if the oven or dish heat retention is low, it can extend cooking time. Use a knife to test centre potatoes for doneness.

Can I freeze this gratin?

Yes, you can freeze after baking. Portion it into freezer‑safe containers, freeze, then thaw overnight in fridge and reheat in the oven until hot and top is crisped.

How do I get a crisp golden top but creamy middle?

Bake covered for the bulk of the time so the interior cooks thoroughly, then uncover and finish with the cheese topping until golden and bubbly. This two‑stage bake helps ensure a creamy centre and crisp top.

Is this different from scalloped potatoes?

Yes. Traditional scalloped potatoes use a roux (butter and flour) with milk, whereas this gratin uses pure cream, butter and cheese — making it richer and more indulgent.

Conclusion

This potatoes au gratin dish offers indulgence, comfort and elegance all in one. With simple ingredients—potatoes, cream, butter, cheese and garlic—you can produce a rich and creamy side that’s perfect for special dinners or family gatherings. With its make‑ahead flexibility and sheer deliciousness, it’s destined to become a go‑to potato bake in your repertoire.