Best Au Gratin Potatoes (Dauphinoise Potatoes)
User Reviews
4.8
Best Au Gratin Potatoes (Dauphinoise Potatoes)
Description
These Best Au Gratin Potatoes, also known as Dauphinoise Potatoes, start by simmering milk and heavy cream with crushed garlic, fresh rosemary, and thyme along with salt and white pepper to infuse the dairy with herbal and savory notes. The herb and garlic solids are then strained out to leave a fragrant cream base.
Thin slices of peeled russet potatoes (about 1/8 inch) are layered in a butter-greased casserole dish with seasoning and a mixture of grated gruyere and sharp white cheddar cheese between each layer. The herb-infused cream is poured over the layers to marry the flavors and cook the potatoes evenly. The dish is baked until the cheese melts and the potatoes are tender with a golden crust developing on top.
The gratin is smooth and rich with a balance of creamy textures from the cheese and cream, contrasted by thinly sliced, soft potatoes. The herb-infused cream adds depth without overpowering. The recipe offers make-ahead instructions for baking partially, chilling, freezing up to two weeks, and reheating while preserving texture and flavor. Serving suggestions fit well with roasted meats or as a comforting standalone side.
Ingredients
- 2 cups heavy cream I used organic heavy cream
- 1 cup milk I use whole milk
- 7 cloves garlic crushed (or 1 teaspoon garlic powder)
- 2 prigs rosemary fresh is best, or 1 teaspoon dried rosemary, fresh
- 4 prigs thyme fresh is best, or 1 teaspoon dried thyme, fresh
- 1/2 - 1 teaspoon kosher salt
- 1/2 - 1 teaspoon white pepper
- 6 russet potato about 3 lbs peeled and sliced thinly
- 2 tablespoons butter divided
- 6 ounces gruyere cheese grated, or use similar cheese such as Emmenthaler or other strong cheeses.
- 2 ounces cheddar cheese optional, but adds another dimension, sharp, white
Instructions
Prepping Potato Gratin
- Grease a 9x13x2 inch casserole dish (glass or ceramic preferred) with 1 tablespoon butter, set aside. I smoosh the butter in the dish using a paper towel to schmear evenly.
- Bring milk, cream, garlic, rosemary, thyme, salt and pepper to a low simmer. Cooking on low for 30 minutes. Strain out herbs and garlic into a bowl, discarding the herbs and garlic. Reserve infused cream mixture.
- While your cream mixture simmers, slice the potatoes 1/8 inch thick -- if you've never used a mandolin slicer give it a try, your slices will be even and uniform and be done lickity-split! Place sliced potatoes in a bowl of cold water until ready to assemble, then drain and pat dry.
Assembling & Baking Potato Gratin
- Arrange potatoes in rows, overlapping slightly; seasoning each layer with sea salt and pepper. Toss together the gruyere and sharp cheddar cheese. Sprinkle a handful of cheese over potatoes and pour 1/2 cup cream mixture over the potatoes. Repeat steps twice, finish by pouring on an remaining cream mixture. Dot with 1 tablespoon butter; cover with foil and bake.
- Bake in preheated 375°F /(190° C) oven for 45 minutes; then remove foil and continue baking, uncovered for an additional 45 minutes, until golden brown and bubbly and potatoes are fork tender (insert fork into potatoes; they should yield to gentle pressure).
Notes
- Partial baking followed by quick cooling and refrigeration or freezing helps prepare ahead and maintain texture.
- When freezing, protect the gratin with wax paper pressed onto the surface before wrapping with foil.
- Reheat in a covered dish at 375°F, uncovering near the end to brown the top.
- Use a butter knife inserted into the center to check if fully warmed through.
- Undercooking slightly before cooling prevents over-browning and preserves creamy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10-12 servings
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 372kcal | 19% |
| Carbohydrates | 27g | 9% |
| Protein | 10g | 20% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 81mg | 27% |
| Sodium | 285mg | 12% |
| Potassium | 640mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 992IU | 20% |
| Vitamin C | 9mg | 10% |
| Calcium | 256mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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