Potatoes au Gratin (Dauphinoise) – Creamy Potato Bake

Hi, I’m Dulcia. I love a simple, indulgent potato bake and this Potatoes au Gratin – also called Dauphinoise – is one of my favourite comfort dishes. It is rich, garlicky and topped with bubbling gruyere.

Origins

Gratin Dauphinois is a classic French dish from the Dauphine region of southeastern France. It traditionally uses thinly sliced starchy potatoes, cream and sometimes cheese. If you want a quick historical reference, see the Wikipedia entry on gratin dauphinois: https://en.wikipedia.org/wiki/Gratin_dauphinois. For general food safety on dairy and storage, the USDA is a reliable source: https://www.usda.gov/.

Ingredients

• 1 1/2 cups cream, full fat
• 2 garlic cloves, minced
• 30 g / 2 tbsp unsalted butter, melted
• 1.25 kg / 2.5 lb starchy potatoes, Russet, Sebago, Maris Piper
• 1 tsp salt
• 1/4 tsp pepper
• 2 1/2 cups gruyere cheese, freshly grated
• 2 tsp thyme leaves, fresh (optional – but highly recommended)

I recommend using starchy potatoes for that silky, melt-in-your-mouth texture. I also like fresh gruyere for its nutty flavour.

Instructions

1. Cream Mixture: Place butter, cream and garlic in a jug. Mix until combined.
2. Preheat oven to 180°C / 350°F (both fan and standard ovens).
3. Slice potatoes: Peel the potatoes and slice them 1/8 inch / 3 mm thick. Or use a slicer.
4. Layer 1: Spread 1/3 of the potatoes in a baking dish, then pour over 1/3 of the cream mixture, scatter with 1/3 of the salt, pepper and thyme. Sprinkle with 3/4 cup cheese.
5. Layers 2 & 3: Repeat for the 2nd and third layer, but do not finish with cheese on the top layer (will add later).
6. Cover & bake: Cover with lid or foil, and bake for 1 hour 15 minutes or until the potatoes in the middle are soft (use knife to test); it might take 1 1/2 hours.
7. Top with cheese, bake again: Remove foil, top with cheese. Bake for a further 10 to 15 minutes until golden and bubbly. Stand 5 minutes before serving.

Creamy Potato Bake

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• Author: Dulcia
• Total Time: 1 hr 50 mins
• Yield: 6–8 servings 1x

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Description

Creamy layered potato gratin with gruyere, garlic and thyme.

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Ingredients

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• 1 1/2 cups cream, full fat
• 2 garlic cloves, minced
• 30 g / 2 tbsp unsalted butter, melted
• 1.25 kg / 2.5 lb starchy potatoes (Russet, Sebago, Maris Piper)
• 1 tsp salt
• 1/4 tsp pepper
• 2 1/2 cups gruyere cheese, freshly grated
• 2 tsp thyme leaves, fresh (optional – but highly recommended)

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Instructions

1. Make the cream mixture: place butter, cream and garlic in a jug and mix until combined.
2. Preheat oven to 180?C / 350?F (fan or standard).
3. Peel the potatoes and slice them 1/8 inch / 3 mm thick (or use a slicer).
4. Layer 1: Spread one-third of the potatoes in a baking dish, pour over one-third of the cream mixture, scatter one-third of the salt, pepper and thyme, then sprinkle with 3/4 cup cheese.
5. Repeat for the second and third layers, but do not finish with cheese on the top layer (you will add it later).
6. Cover with a lid or foil and bake for 1 hour 15 minutes (check with a knife; it may take up to 1 1/2 hours) until the potatoes in the middle are soft.
7. Remove foil, top with the remaining cheese and bake a further 10 to 15 minutes until golden and bubbly; stand 5 minutes before serving.

• Prep Time: 20 mins
• Cook Time: 1 hr 30 mins

Tips

• Use a mandoline or slicer for even 3 mm slices, they cook much more evenly.
• Choose starchy potatoes like Russet for a creamy texture. Waxy potatoes will give a firmer result.
• Let it rest for 5 minutes after baking so the cream sets and slices hold together.
• If you prefer a more shallow dish, reduce baking time slightly and test for tenderness.

Variations

• Add a thin layer of caramelised onions between layers for sweetness.
• Stir through cooked bacon or pancetta for a smoky version.
• Swap gruyere for comte, emmental or a sharp cheddar for different flavour profiles.
• For a lighter version, use half-and-half instead of full cream, but expect a less silky finish.

FAQ

Q: Can I make this ahead?
A: Yes. Assemble the gratin up to the point before the final cheese topping, cover and refrigerate for up to 24 hours. Remove from fridge and bake a little longer if cold.

Q: Can I use milk instead of cream?
A: You can, but the dish will be less rich. Mixing milk with a few tablespoons of butter helps. For best texture use full fat cream.

Q: How thin should the potato slices be?
A: Aim for about 1/8 inch or 3 mm. Even thickness is more important than exact thickness.

Q: How do I reheat leftovers?
A: Reheat gently in a 160°C / 325°F oven until warmed through, about 15-20 minutes. Avoid microwave for best texture.

Conclusion

This Potatoes au Gratin (Dauphinoise) is a reliable, comforting recipe that I turn to when I want something luxurious with minimal fuss. If you enjoy rich, cheesy bakes, add this to your repertoire. For more recipes and baking inspiration, visit my site homepage: https://www.dulciarecipes.com/ or try one of my baking pages like this bread recipe: https://www.dulciarecipes.com/cheesecake-factory-bread/.

Happy cooking,
Dulcia