Best Au Gratin Potatoes (Dauphinoise Potatoes)

Servings

Font

Images Notes Nutrition

4.8 from 54 votes

Best Au Gratin Potatoes combine thinly sliced russet potatoes baked in a garlic- and herb-infused cream mixture with layers of gruyere and optional cheddar cheese, resulting in a richly creamy and tender dish with golden, lightly browned tops. The slow simmer of cream with herbs enhances the flavor, while baking melds ingredients and softens the potatoes without excess browning. This gratin makes an elegant side dish suited for various meals.

Prep Time

20 mins

Cook Time

1 hr 30 mins

Total Time

1 hr 50 mins

Servings: 10 -12 servings

Calories: 372 kcal

Course: Side Dish

Cuisine: French, American

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 10 -12 servings

Amount Per Serving

Calories 372

% 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.