Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Potatoes au Gratin (Dauphinoise) Recipe
Potatoes au Gratin – overlook scalloped potatoes, THIS is the creme de la creme of all potato recipes!! Also referred to as Dauphinoise Potatoes, this French traditional is customized from a Julia Baby’s recipe. With layers upon layers of finely sliced potatoes baked in, cream, butter and cheese with a touch of contemporary thyme, it’s luxurious and totally indulgent.
Bonus: It’s the final make forward potato aspect dish! And subsequent time, strive Brie Dauphinoise…
Potatoes au Gratin? Or Scalloped Potatoes?
In the event you’re questioning what the distinction is between 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: cream, butter and cheese.
So I ask you once more: Potatoes au Gratin? Or Scalloped Potatoes?
There’s no contest. Cream trumps flour Each. Single. Day. 😂
Potatoes au Gratin for the win!!!
I used to be going to say that it’s fairly exceptional how so few components could make one thing so luxurious. However the actuality is, it’s fairly arduous to go mistaken when potatoes, cream, butter and cheese are concerned.
We’re working with all the great things at the moment!
That is the kind of potato dish the place we would like the potatoes to breakdown and turn into pretty and tender underneath that golden tacky crust, so we have to guarantee we use starchy potatoes. Australia – I take advantage of Sebago (these filth brushed potatoes). America – Russet is ideal, and for these of you within the UK, King Edward or Maris Piper are excellent. Or every other starchy potatoes – Dutch lotions, King Edwards or pink delight.
To be trustworthy, so long as you don’t use a waxy potato then it’s going to work nice – I’ve used all kinds through the years. Waxy potatoes are the sort used for potato salads and if utilized in Potatoes au Gratin, the layers kind of slip aside and also you’ll have paper-thin-potato UFO’s flying in every single place.
Been there, performed that. Not good, my associates.
Thinly sliced potato is layered with a cream-butter-garlic combination, sprinkled with thyme and the necessary cheese in each layer. Bake lined for 75 minutes (sure actually, it takes that lengthy), then uncovered simply to make the cheese on prime pretty and golden.
Whereas it might sound formidable to thinly slice 1 kg / 2 lb of potatoes, that is the kind of activity the place you’ll shortly get right into a rhythm. By the third potato, you’ll be slicing like a professional!
Although having stated that, a mandolin will make brief work of it….
I’m but to fulfill a type of potato I don’t like. And of all of the methods to prepare dinner potato, that is my favorite. (UPDATE: Although the newly invented Brie Dauphinoise model can be a scorching contender!).
Positive, typically I stray and get excited by my newest obsession. I went mad for Extremely Crispy Smashed Potatoes, and loopy over Parmesan Crusted Potatoes. I believed Twice-baked Stuffed Jacket Potatoes have been the ant’s pants.
However Potatoes au Gratin are a traditional that I’ll love endlessly and ever. First made utilizing Julie Baby’s recipe which then developed barely through the years to what it’s at the moment. A barely extra streamlined meeting course of, the addition of garlic and… I upped the cheese.
Do you suppose Julia would approve?? 😂 – Johnsat x
Ingredients
- 1 1/2 cups cream , full fat (Note 1)
- 2 garlic cloves , minced
- 30g / 2 tbsp unsalted butter , melted
- 1.25 kg / 2.5 lb starchy potatoes , Russet, Sebago, Maris Piper (Note 2)
- 1 tsp salt
- 1/4 tsp pepper
- 2 1/2 cups gruyere cheese (colby, cheddar, havarti or tasty), freshly grated yourself (Note 3)
- 2 tsp thyme leaves , fresh (optional – but highly recommended)
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
1. Cream – any full fat cream works great here. Heavy / thickened or even a full fat pouring cream are all great.
For a lighter version, use light fat, or half and half (or use 1/2 cream, half milk). But it won’t have the same rich mouthfeel. Don’t try this with just milk.
2. Potatoes – Australia: Use Sebago (“dirt” potatoes, sold everywhere), US: Russet, UK: King Edward or Maris Piper
OR any other starchy potatoes. Dutch creams, King Edwards or red delight. Great all rounders like golden delight, coliban and red rascal are also great.
3. Cheese – Gruyere is the best as it provides flavour and browns beautifully on top. Julia Childs uses gruyere. It’s quite expensive so for everyday purposes, use your favourite melting cheese: colby, cheddar, havarti, tasty cheese, Monterey Jack or any other flavoured melting cheese.
Mozzarella will also work but I’d probably use a combination of 2 cups (200g) mozzarella plus 1 cup (100g) finely grated parmesan which will add flavour (because mozzarella doesn’t have much flavour).
Always best to grate your own as it melts better – store bought pre shredded has anti caking agent which prevents cheese melting as well as it should.
4. Baking Dish Size – I use a 1.5L / 1.5 Qt / 6 cup, 18 x 26 cm x 5 cm / 7 x 11 x 2″ oval shape, or thereabouts but it’s full to the brim so a slightly larger one would be more ideal. A 26 cm / 11″ skillet also works great. A 20cm/8″ square pan is too small. Larger dish is fine – just means the potatoes au gratin isn’t as deep
5. Baking time – Will differ depending on shape of dish, depth of potatoes, heat retention of baking dish, reliability of oven etc, 1 hour 20 minutes covered is consistently the time for me.
6. Make ahead: Near perfect for make ahead! The best way (in my experience) is hold back about 1/2 cup of the cream mixture. Bake covered in foil, then cool with foil on. Pour over reserved cream, top with cheese, cover with cling wrap. Refrigerate. Remove from fridge 1 hour before, reheat covered in foil in a 180C/350F oven for 20 – 30 min or until hot, then remove foil and bake until cheese is golden. To speed things up 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 use).
Leftovers will keep for 3 to 4 days in the fridge.
7. Source: Adapted from Julia Child’s Dauphinoise Potatoes recipe. Hers is slightly more involved, calling for scattering finely diced butter on each layers (which I simplified by melting), only rubs garlic on baking dish (I use 2 whole cloves), and she uses less cheese. Mine gradually evolved over time from her original recipe to what mine is today!
Nutrition assumes 10 servings.
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