Potatoes au Gratin (Dauphinoise)
Thinly sliced potatoes bake in a rich cream, butter, garlic and cheese mixture, finished with a golden top and fresh thyme.
By Cookin' Kitchen
- Total: 1 hour 45 minutes
- Servings: 8 servings
Recipe
Potatoes au Gratin (Dauphinoise)
Thinly sliced potatoes bake in a rich cream, butter, garlic and cheese mixture, finished with a golden top and fresh thyme.
Cookin' · https://cookin.club/recipes/potatoes-au-gratin-dauphinoise
- Prep
- 15 minutes
- Cook
- 1 hour 30 minutes
- Total
- 1 hour 45 minutes
- Servings
- 8
Ingredients
For 8 servings
Equipment
- Jug
- Oven
- Slicer
- Baking dish
- Lid or foil
- Knife
Instructions
Step 1: Put the butter, cream and garlic in a jug. Mix until combined.
Step 2: Preheat the oven to 180°C/350°F. This temperature applies to both fan and standard ovens.
Step 3: Peel the potatoes and slice them 1/8 inch (3 mm) thick. A slicer can be used.
Step 4: Spread one-third of the potatoes in a baking dish. Pour over one-third of the cream mixture, scatter over one-third of the salt, pepper and thyme, then sprinkle with 3/4 cup cheese.
Step 5: Repeat to make the second and third layers. Do not finish the top layer with cheese; it will be added later.
Step 6: Cover the dish with a lid or foil and bake for 1 hour 15 minutes, or until the potatoes in the middle are soft when tested with a knife. It may take 1 1/2 hours.
Step 7: Remove the foil and top with cheese. Bake for a further 10 to 15 minutes, until golden and bubbly. Stand for 5 minutes before serving.
Notes
Ingredient options
Full-fat heavy, thickened or pouring cream works. For a lighter version, use light cream, half-and-half, or half cream and half milk; using only milk is not recommended. These options will not have the same rich mouthfeel.
Other starchy potatoes mentioned include King Edward, Dutch creams, King Edwards and red delight. Golden delight, coliban and red rascal are also listed as all-rounder options. Avoid waxy potatoes, which can make the layers slip apart.
Gruyère is suggested, but colby, cheddar, havarti, tasty cheese, Monterey Jack or another flavored melting cheese can be used. Mozzarella is also an option; the recipe suggests combining 2 cups (200 g) mozzarella with 1 cup (100 g) finely grated Parmesan for more flavor. Grating cheese yourself helps it melt better than pre-shredded cheese.
Make ahead and storage
To prepare ahead, reserve about 1/2 cup of the cream mixture. Bake covered with foil, then let the dish cool with the foil on. Pour over the reserved cream, add the cheese topping and cover with plastic wrap; refrigerate. Take it out of the refrigerator 1 hour before reheating. Reheat covered with foil in a 180°C/350°F oven for 20–30 minutes or until hot, then remove the foil and bake until the cheese is golden. You can microwave it first to speed up reheating.
Refrigerate leftovers for 3 to 4 days.
Nutrition per serving
- Calories
- 167 kcal
- Fat
- 10 g
- Saturated fat
- 6 g
- Carbohydrates
- 14 g
- Sugar
- 1.6 g
- Fiber
- 2.1 g
- Protein
- 5.7 g
- Sodium
- 281 mg
- Cholesterol
- 31 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Thinly sliced potatoes bake in a rich mixture of cream, butter and garlic, layered with cheese and thyme. The top turns golden as the potatoes become tender.
Choose starchy potatoes such as Russet, Sebago or Maris Piper. Gruyère is suggested for its flavor and browning, with other melting cheeses offered as alternatives.
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