How To Make Potato Au Gratin

Potatoes au Gratin – forget scalloped potatoes, THIS is the creme de la creme of all white potato recipes!! Also known every bit Dauphinoise Potatoes, this French classic is made with layers upon layers of finely sliced potatoes, cream, butter and cheese with a hint of fresh thyme.

Adapted from a Julia Kid's recipe, this is luxurious and thoroughly indulgent. Bonus: It's theultimate make ahead potato side dish!

Potatoes au Gratin

Potatoes au Gratin? Or Scalloped Potatoes?

If you're wondering what the difference is betwixt 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: foam, butter and cheese.

So I ask you once again: Potatoes au Gratin? Or Scalloped Potatoes?

There's no competition. Cream trumps flour Every. Single. Mean solar day. 😂

Potatoes au Gratin for the win!!!

Close up of bowl with Potatoes au gratin (Dauphinoise Potatoes), ready to be eaten

All the essential food groups present

I was going to say that information technology'southward quite remarkable how and then few ingredients tin make something and then luxurious. Simply the reality is, it's pretty hard to become wrong when potatoes, cream, butter and cheese are involved.

We're working with all the good stuff today!

Ingredients in Potatoes au gratin (Dauphinoise Potatoes)

Best kind of potatoes for au gratin

This is the sort of murphy dish where we want the potatoes to breakdown and get lovely and soft under that gilded cheesy chaff, so we need to ensure we use starchy potatoes. Commonwealth of australia – I apply Sebago (those dirt brushed potatoes). America – Russet is perfect, and for those of you in the Great britain, King Edward or Maris Piper are perfect. Or any other starchy potatoes – Dutch creams, King Edwards or red delight.

To be honest, as long equally youpractise not use a waxy murphy 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-sparse-spud UFO's flying all over the place.

Been there, done that. Not good, my friends.

Finely sliced potatoes for Potatoes au gratin (Dauphinoise Potatoes)

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. Broil covered for 75 minutes (yes actually, it takes that long), then uncovered just to make the cheese on height lovely and gold.

While it might seem daunting to thinly slice ane kg / 2 lb of potatoes, this is the sort of task where yous'll apace go into a rhythm. By the third murphy, you'll be slicing similar a pro!

Though having said that, a mandolin will brand short piece of work of it….

How to make Potatoes au gratin (Dauphinoise Potatoes)

Potatoes au gratin (Dauphinoise Potatoes) fresh out of the oven, ready to be served

I am even so to meet a form of potato I don't like. And of all the ways to cook tater, this is my favourite.

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 idea Twice-baked Stuffed Jacket Potatoes were the ant'south pants.

But Potatoes au Gratin are a archetype that I'll love forever and ever. First fabricated using Julie Child's recipe which then evolved slightly over the years to what information technology is today. A slightly more streamlined assembly process, the add-on of garlic and… I upped the cheese.

Exercise you think Julia would approve?? 😂 – Nagi x

Watch how to brand it

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Servings eight – 10 people

Recipe video higher up. The ultimate tater bake, created by the French!!! Spud + cream + cheese with a hint of garlic and thyme = pure heaven. Based on Julia Kid's Irish potato Dauphinoise recipe.

This is THE perfect brand alee potato dish, the about luxurious of all white potato casseroles, the better version of Scalloped Potatoes!

Actuality annotation: traditional Dauphinoise in France does non comprise cheese. Just I could never imagine making it without….. It makes it better. You know it does!

▢ 1 1/2 cups cream , full fat (Note 1)
▢ 2 garlic cloves , minced
▢ 30g / ii tbsp unsalted butter , melted
▢ 1.25 kg / 2.v lb starchy potatoes , Russet, Sebago, Maris Piper (Annotation 2)
▢ 1 tsp salt
▢ 1/4 tsp pepper
▢ 2 1/2 cups gruyere cheese (or mozzarella) , freshly grated yourself (Annotation 3)
▢ 2 tsp thyme leaves , fresh (optional – but highly recommended)

Foam Mixture: Place butter, cream and garlic in a jug. Mix until combined.
Preheat oven to 180°C/350°F.
Slice potatoes: Peel the potatoes and slice them 1/8"/3 mm thick. Or use a slicer!
Layer 1: Spread ane/3 of the potatoes in a baking dish (Annotation 3), and then cascade over 1/3 of the Cream Mixture, besprinkle with i/3 of the table salt, pepper and thyme. Sprinkle with 3/4 cups cheese.
Layers ii & iii: Repeat for the second and 3rd layer, but do not finish with cheese on the top layer (will add together later).
Cover & bake: Comprehend with lid or foil, and bake for ane hour 15 min or until the potatoes in the middle are soft (utilise knife to test).
Tiptop with cheese, bake again: Remove foil, elevation with cheese. Broil for a further 10 to 15 minutes until aureate and bubbly. Stand 5 minutes before serving.

1. Cream – any full fat cream works dandy hither. Heavy / thickened or even a full fat pouring cream are all great.

For a lighter version, apply calorie-free fat, or half and one-half (or use 1/2 foam, half milk). But it won't have the same rich mouthfeel. Don't attempt this with only milk.

2. Potatoes – Commonwealth of australia: Use Sebago ("dirt" potatoes, sold everywhere), US: Russet, UK: Rex Edward or Maris Piper

OR any other starchy potatoes. Dutch creams, King Edwards or crimson please. Peachy all rounders like golden delight, coliban and ruddy rascal are likewise great.

three . Cheese – Gruyere is the best as it provides flavor and browns beautifully on top. Julia Childs uses gruyere. It'southward quite expensive so for everyday purposes, mozzarella is an idea alternative but if you do, add an extra pinch of salt on each layer.

Any other melting cheese will besides piece of work fine – Monterey Jack, cheddar and tasty are all cheeses I have used and love.

Always all-time to grate your own equally information technology melts better – store bought pre shredded has anti caking agent which prevents cheese melting as well as it should.

four. Baking Dish Size – I utilize a ane.5L / 1.v Qt / 6 cup, 18 x 26 cm 10 v cm / 7 x 11 x two″ oval shape, or thereabouts but information technology's total to the skirt so a slightly larger one would exist more ideal. A 26 cm / xi″ skillet as well works great. A 20cm/8″ square pan istoo small. Larger dish is fine – just ways the potatoes au gratin isn't as deep

5. Make ahead: Most perfect for make alee! The best style (in my experience) is hold back about 1/2 cup of the cream mixture. Bake covered in foil, and then cool with foil on. Pour over reserved cream, top with cheese, cover with cling wrap. Air-condition. Remove from fridge 1 hour before, reheat covered in foil in a 180C/350F oven for 20 – xxx min or until hot, and then remove foil and bake until cheese is gold. To speed things upward you can microwave it then pop it in the oven (this is dense so takes quite a while to reheat in the oven, depends on depth of baking dish you employ).

6. Source: Adapted from Julia Kid'southward Dauphinoise Potatoes recipe. Hers is slightly more than fiddly to put together, involves scattering finely diced butter on each layers (which I simplified past melting), only rubs garlic on baking dish (I utilize 2 whole cloves), and she uses less cheese. Mine gradually evolved over time from her original recipe to what mine is today!

7. Nutrition assumes ten servings.

Serving: 110 g Calories: 167 cal (viii%) Carbohydrates: 14.2 m (5%) Protein: 5.7 chiliad (11%) Fat: x g (xv%) Saturated Fatty: 6 g (38%) Cholesterol: 31 mg (ten%) Sodium: 281 mg (12%) Potassium: 364 mg (10%) Fiber: two.1 g (9%) Sugar: ane.six g (2%) Vitamin A: 300 IU (half-dozen%) Vitamin C: 23.1 mg (28%) Calcium: 160 mg (16%) Iron: 0.7 mg (4%)

Keywords: Dauphinoise Potatoes, White potato Broil, spud casserole, Potatoes au Gratin

Au Gratin Potatoes recipe originally published December 2014. New photos, recipe video and updated post in December 2018, then some tidying upwards washed in December 2020. No change to recipe!