Description
Potatoes au Gratin, also known as Dauphinoise, is a classic French dish featuring thinly sliced starchy potatoes baked in a rich cream and garlic mixture, layered with Gruyere cheese and fresh thyme. This comfort food is creamy, cheesy, and golden on top, perfect as a hearty side dish for any meal.
Ingredients
Potatoes au Gratin Ingredients
- 1 1/2 cups full-fat cream
- 2 garlic cloves, minced
- 30g / 2 tbsp unsalted butter, melted
- 1.25 kg / 2.5 lb starchy potatoes (Russet, Sebago, or Maris Piper)
- 1 tsp salt
- 1/4 tsp pepper
- 2 1/2 cups Gruyere cheese, freshly grated (can substitute with Colby, Cheddar, Havarti, or Tasty cheese)
- 2 tsp fresh thyme leaves (optional but highly recommended)
Instructions
- Cream Mixture: In a jug, combine the melted butter, full-fat cream, and minced garlic. Mix well until fully combined to create a flavorful cream base for the potatoes.
- Preheat Oven: Set your oven to 180°C (350°F), suitable for both fan and conventional ovens, preparing it for baking the gratin evenly.
- Slice Potatoes: Peel the potatoes and slice them very thinly, about 1/8 inch (3 mm) thick. Using a slicer can help achieve uniform slices for even cooking.
- Layer One: In a baking dish, spread one-third of the potato slices evenly. Pour over one-third of the cream mixture. Sprinkle one-third of the salt, pepper, and thyme leaves evenly, followed by 3/4 cup of the grated Gruyere cheese.
- Layers Two and Three: Repeat the layering process two more times with the remaining potatoes, cream, salt, pepper, and thyme, but on the final top layer, omit the cheese for now.
- Cover and Bake: Cover the dish with a lid or foil and bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes. Test the potatoes in the center with a knife to ensure they are tender and cooked through.
- Add Cheese Topping and Finish Baking: Remove the foil, sprinkle the remaining cheese over the top layer, and bake uncovered for an additional 10 to 15 minutes until the cheese is golden brown and bubbly. Let the gratin stand for 5 minutes before serving to allow it to set.
Notes
- Use full-fat cream for the best rich and creamy texture.
- Choosing starchy potatoes like Russet, Sebago, or Maris Piper ensures tender, fluffy layers.
- Grating your own cheese yields better melting and flavor than pre-shredded varieties.
- Fresh thyme is optional but adds a wonderful aroma and flavor depth.
- Baking times may vary depending on oven and dish; check for tenderness with a knife.
- Allow the gratin to rest before serving to slice neatly and develop flavors.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes to 1 hour 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
