Potatoes au Gratin – forget scalloped potatoes, THIS is the creme de la creme of all potato recipes!! Also known as Dauphinoise Potatoes, this French classic is adapted from a Julia Child’s recipe. With layers upon layers of finely sliced potatoes baked in, cream, butter and cheese with a hint of fresh thyme, it’s luxurious and thoroughly indulgent.
Bonus: It’s the ultimate make ahead potato side dish! And next time, try Brie Dauphinoise…
Potatoes au Gratin
Potatoes au Gratin? Or Scalloped Potatoes?
If you’re wondering what the difference is between Scalloped Potatoes and Au Gratin Potatoes, scalloped potatoes are made with a flour-butter-milk roux, whereas Potatoes au Gratin are made with 100% indulgence: cream, butter and cheese.
So I ask you again: Potatoes au Gratin? Or Scalloped Potatoes?
There’s no contest. Cream trumps flour Every. Single. Day. 😂
Potatoes au Gratin for the win!!!
All the essential food groups present
I was going to say that it’s quite remarkable how so few ingredients can make something so luxurious. But the reality is, it’s pretty hard to go wrong when potatoes, cream, butter and cheese are involved.
We’re working with all the good stuff today!
Best kind of potatoes for au gratin
This is the sort of potato dish where we want the potatoes to breakdown and become lovely and soft under that golden cheesy crust, so we need to ensure we use starchy potatoes. Australia – I use Sebago (those dirt brushed potatoes). America – Russet is perfect, and for those of you in the UK, King Edward or Maris Piper are perfect. Or any other starchy potatoes – Dutch creams, King Edwards or red delight.
To be honest, as long as you do not use a waxy potato then it’s going to work great – I’ve used all sorts over the years. Waxy potatoes are the kind used for potato salads and if used in Potatoes au Gratin, the layers sort of slip apart and you’ll have paper-thin-potato UFO’s flying all over the place.
Been there, done that. Not good, my friends.
How to make potatoes au gratin
Thinly sliced potato is layered with a cream-butter-garlic mixture, sprinkled with thyme and the mandatory cheese in every layer. Bake covered for 75 minutes (yes really, it takes that long), then uncovered just to make the cheese on top lovely and golden.
While it might seem daunting to thinly slice 1 kg / 2 lb of potatoes, this is the sort of task where you’ll quickly get into a rhythm. By the 3rd potato, you’ll be slicing like a pro!
Though having said that, a mandolin will make short work of it….
I am yet to meet a form of potato I don’t like. And of all the ways to cook potato, this is my favourite. (UPDATE: Though the newly invented Brie Dauphinoise version is also a hot contender!).
Sure, sometimes I stray and get excited by my latest obsession. I went mad for Ultra Crispy Smashed Potatoes, and crazy over Parmesan Crusted Potatoes. I thought Twice-baked Stuffed Jacket Potatoes were the ant’s pants.
But Potatoes au Gratin are a classic that I’ll love forever and ever. First made using Julie Child’s recipe which then evolved slightly over the years to what it is today. A slightly more streamlined assembly process, the addition of garlic and… I upped the cheese.
Do you think Julia would approve?? 😂 – Nagi x
Watch how to make it
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Potatoes au Gratin (Dauphinoise)
Ingredients
- 1 1/2 cups cream , full fat (Note 1)
- 2 garlic cloves , minced
- 30g / 2 tbsp unsalted butter , melted
- 1.25 kg / 2.5 lb starchy potatoes , Russet, Sebago, Maris Piper (Note 2)
- 1 tsp salt
- 1/4 tsp pepper
- 2 1/2 cups gruyere cheese (colby, cheddar, havarti or tasty), freshly grated yourself (Note 3)
- 2 tsp thyme leaves , fresh (optional – but highly recommended)
Instructions
- Cream Mixture: Place butter, cream and garlic in a jug. Mix until combined.
- Preheat oven to 180°C/350°F (both fan and standard ovens).
- Slice potatoes: Peel the potatoes and slice them 1/8"/3 mm thick. Or use a slicer!
- Layer 1: Spread 1/3 of the potatoes in a baking dish (Note 3), then pour over 1/3 of the Cream Mixture, scatter with 1/3 of the salt, pepper and thyme. Sprinkle with 3/4 cups cheese.
- Layers 2 & 3: Repeat for the 2nd and third layer, but do not finish with cheese on the top layer (will add later).
- 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. (Note 5)
- 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.
Recipe Notes:
Nutrition Information:
Au Gratin Potatoes recipe originally published December 2014. New photos, recipe video and updated post in December 2018, then some tidying up done in December 2020. No change to recipe!
Feed your potato obsession
Life of Dozer
I just made this for 18 guests on Thanksgiving and it was a big hit. Here’s how I made them:
– I was dying to try the spiralizer on my new food processor, so I quartered Russets and spiralized them. Since each quarter had a flat side it made them easy to stand up, sort of like a slinky laying on it’s side.
– I used a large paella pan and wove the spirals of potatoes together in concentric circles. So it was a standing round of potatoes rather than layered on top of each other, I think this sped cooking and re-heating.
– Thanks to the great suggestion, I cooked it most of the way through the night before then re-heated once the turkey came out of the oven. BIG bonus, the flat paella pan was easy to slide in a low rack in the oven with rolls + casseroles above…
It was easy to make, convenient to cook, lovely to look at and delicious to eat. What more could you ask for? Thanks for sharing this great recipe and for all the reader tips!
That’s so terrific to hear Mary Kay!!!! Thank you were sharing your feedback – N x ❤️
this sounds deliscious!! i saw in another comment you said you’ve substituted half and half for the cream. did you use the same amount? thanks!
Hi Jamaica! Yep I sure did 🙂 Or maybe I added an extra splash? 😉 N x
Made this over the weekend and it was fantastic. My new go to recipe for au gratin potatoes! Thanks for sharing.
I’m so happy you enjoyed this Gail! Thank you for letting me know – N x ❤️
I want to make this but would like to put some ground up ham in it and use Romano cheese. Would the Romano cheese be an issue?
Hi Kandy! Romano isn’t a melting cheese, it’s like parmesan, so you won’t get that cheesy effect BUT it will add fantastic flavour to this. 🙂 N xx
hello Nagi, when you say cream what type of cream you mean? im from australia and not sure what to buy
Hi Agi! I’m in Australia too 🙂 So you can make this with any type of cream that’s suitable for cooking – if it’s labelled thickened cream, cooking cream or pure cream. Just don’t use cream that’s already whipped! N xx
My recipe from Julia Child is the same, except mine shows 1 cup milk- Thoughts??
Cream ALL THE WAY!!! (May have been a different edition??)
Hey! This is a bit late notice, but I’m reheating this for a school project tomorrow morning, if I’m doing that in the oven, how long do you think it should take? It cooked in about an hour with foil and 10 minutes without.
Thanks so much!! It’s delicious, I hope I can bring some home to have my parents try ?
You know what? Never mind, I just noticed Note 2. Thanks!! Wish me luck 😉
Hi there! Hmm, maybe about 30 minutes? It takes quite a while and depends how deep it is 🙂
wowsers these sound so good. Will defitely be giving these a go. Thanks
Simon
Hope you do!! It is SO GOOD!
So i have a project where i have to make a dish inspired by the country France… Would this be considered that ? If not, do you have any suggestions on a super simple and quick recipe that could be originated from France? Thank you so much !
This is as french as you can get! Otherwise just search “French” on my site for other ideas – the potato leek soup is a super easy french one 🙂
Snowed in so it was a perfect day with extra time to make this. I added chopped fresh garlic to the melted butter. Absolutely delicious.
Hi Lori, I’m so glad you enjoyed it, thank you for letting me know! ❤️ N xx
We multiplied this recipe by four, pre-made it the night before and finished it as you advise the next evening for a party. WOW. People raved about the potatoes!! They thought we had worked terribly hard to make it; it seems labor-intensive but with a food processor’s slicing and grating blades it was a snap. Glorious!! Will become a tradition.
WOO HOO! I am so glad everyone enjoyed this so much Susan! Thank you for letting me know! N x
Hello, how much extra time did you have to cook it when you multiplied it by four? I’m doing the same thing now and I just checked on it after cooking it for 45 mins and the potatoes are still hard and it’s very soupy! I’m nervous as these are the lpotaroea for Easter tomorrow! Eek!
Hi Stephanie! Did you use a dish that is 4 times the size, or just deeper? If deeper, it is going to take longer because the thickness really affects the cooking time. But don’t worry, have faith! If after 1h 15 min the potatoes are still hard and there is not much liquid left, from what you can see, add 1/2 cup of milk over the top and return to the oven. Keep checking every 20 minutes, adding more milk as required. Cooking longer is not going to stuff up the recipe so just get those potatoes cooked through! 🙂
Thank you!! I used a pan that was larger and a bit deeper to accommodate the larger portion I’m making, I ended up having to cook it just shy of two hours but they turned out great! Gonna use your re-head instructions for Easter today! Thank you or replying and Happy Easter!
I’m so pleased to hear that Stephanie! Happy Easter to you too! N xx
Do you have a recommendation for how long/what power to start this in the microwave? Thanks!
Hi Kathryn! Medium high for 8 minutes, then 3 minutes at a time thereafter (stick a butter knife in the middle to test if its hot). It actually does a decent time to reheat all the way through because it is so dense!
Hello
I would like to make this for about 35 people, would I just multiply by 6 for the ingreadients? How large of a pan do you think I would need, or would it be better to do 2 pans? Also how much should I increase the cooking time?
Thank you
Hi Ashley! Definitely recommend making multiple pans, the larger the pan, the longer it takes to cook! If it’s as a side with lots of other things, I think maybe 5 of these will be sufficient. I would do 2 large and 1 normal. If you can get them all in the oven, I think they will take twice as long, swapping the trays as you bake 🙂
Hello! Would you recommend fresh or dried thyme? Going to try your recipe for Christmas!
Hi! Sorry for the delay responding 🙂 Either is fine! I interchange between the two 🙂
Two questions, when you say to use butter in the layers, do you mean cutting the butter into pieces and spreading over cream? Also, have you ever used half and half instead of cream?
Hi Marcy – sorry, forgot to say dice the butter or melt it 🙂 And yes, I have used half and half (we don’t have that here, but I have used half cream half milk which is the same thing) and it works great!
I would like to know if I can prepare the dish without cooking it and keep it in the fridge overnight then cook it the next day?? I’m going to be very busy the day it’s to be served and I’m trying to get a jump on the prep. Thanks so much 🙂
Hi Jacky! What a co-inidence, I made this today 🙂 I have added some make ahead notes in the recipe, I have been experimenting during the year and found the best way is to bake WITHOUT the top layer of cheese. Cook it all the way, then cool, drizzle with a bit of extra cream, top with cheese, refrigerate then reheat 🙂
Huffingtonpost.com says on their page of potato reviews about Idaho Russets:
“Just don’t try using Idaho Russets for potato salads, gratins or any dish that requires the potatoes to hold their shape.
So we opted for Yukon Gold.
Hi George! If you want a gratin with the potato holding its shape then yes Yukon Gold is better for your taste. But the potato in dauphinoise is supposed to partially breakdown so it is soft and creamy, not hold its shape. 🙂 I included a Note 1 about this. 🙂 N x
I made this last night for my boys (15 & 13yo) and my husband — they inhaled it so fast I barely had any. I need to buy a bigger pot so I can double it next time! Great recipe and you make them so easy to follow. Your suggestions for substitutions are always great — we did not have gruyere but plenty of cheddar. I love your site keep up the awesome work and the cute pics of your pup!
Hi Shelly! I’m so glad you enjoyed this, thanks for letting me know! It’s so delicious, isn’t it? Julia Child is the best! N x
I always precook my complete dish in the microwave oven before transferring to the standard oven for the remainder of the time, or until it is lightly browned and crispy on the surface. Never had a failure yet, and this is the potato dish that my whole family demands when we get together! Wonderful +++.
Hi Nagi, I would like to make the POTATO DAUPHINOISE for 60 people, do I multiply the amounts for the ingredients by 10? 15 cups of cream just seems like a lot. The answer to this question may seem obvious to some, but not all recipes multiply so neatly. Will two large aluminum foil roasting pans accommodate 20 pounds of the sliced potatoes? Is it necessary to stick to 3 layers? Thank you.
Hi Rose! Yes multiply the recipe and yes 15 cups is a lot but for 60 people, it will be less than 1/4 cup per person 🙂 And no you can make it thinner or thicker, just decrease / increase bake time a bit. Just a bit!