Potatoes au Gratin (Dauphinoise)
User Reviews
5
Potatoes au Gratin (Dauphinoise)
Description
Potatoes au Gratin (Dauphinoise) consists of carefully sliced potatoes layered in a baking dish with a mixture of cream, melted butter, minced garlic, salt, pepper, and optional fresh thyme. A generous amount of freshly grated gruyere cheese is spread between layers, providing a rich, nutty flavor that browns beautifully when baked. The dish bakes covered for over an hour until the potatoes are tender through and the flavors have melded.
The texture is creamy and soft, with the outer cheese topping turning golden and slightly crisp. The slow cooking allows the cream and butter to infuse the potatoes deeply. Many melting cheeses can substitute gruyere, though gruyere offers a distinct taste and melting quality.
Potatoes au Gratin pairs well with roasted or braised meats and can be prepared ahead of time, refrigerated, and then reheated covered, finishing with extra cheese on top to restore the crust before serving. The recipe adapts well for different cream fat contents and potato varieties, emphasizing starchy types for the best texture.
Use a generous baking dish size to avoid overly deep layering, which may affect cook time. Check doneness by testing potato tenderness with a knife.
Ingredients
- 1 1/2 cups cream , full fat (Note 1)
- 2 garlic minced, cloves
- 30g / 2 tbsp butter melted, unsalted
- 1.25 kg / 2.5 lb potato Russet, Sebago, Maris Piper (Note 2, starchy
- 1 tsp salt
- 1/4 tsp black pepper
- 2 1/2 cups gruyere cheese (colby, cheddar, havarti or tasty), freshly grated yourself (Note 3)
- 2 tsp thyme fresh (optional - but highly recommended, leaves
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.
Notes
- Full-fat cream is recommended for the richest mouthfeel, but lighter creams or half-and-half can be used for a lighter dish, though texture and richness will differ.
- Use starchy potatoes such as Russet, Sebago, or Maris Piper for best results. Avoid waxy varieties.
- Gruyere cheese provides authentic flavor and browning; good melting cheeses like cheddar, havarti, or a mozzarella-parmesan blend can substitute if desired.
- Grate cheese yourself when possible, as pre-shredded cheese may not melt as well due to anti-caking agents.
- This dish is suitable for make-ahead: bake covered, cool, refrigerate with additional cream and cheese added before reheating to temper and refresh the topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8- 10 people
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Serving | 110g | |
| Calories | 167cal | 8% |
| Carbohydrates | 14.2g | 5% |
| Protein | 5.7g | 11% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 31mg | 10% |
| Sodium | 281mg | 12% |
| Potassium | 364mg | 8% |
| Fiber | 2.1g | 8% |
| Sugar | 1.6g | 3% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 23.1mg | 26% |
| Calcium | 160mg | 16% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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