potatoes au gratin dauphinoise

Craving a side dish that’ll steal the show at your next dinner? Potatoes au gratin are your answer.

This French classic is where comfort and coziness meet elegance and indulgence.

The recipe transforms basic ingredients into a luxurious side. And you’ll love how simple these creamy, cheesy potatoes are to make.

Tender potato slices bathed in a rich, creamy sauce and crowned with a golden crust of cheese. What’s not to love?

Ingredients

• Potatoes: For best results, choose Yukon Gold or Russet potatoes. They’re starchy and creamy when baked, perfect for layering and absorbing the rich creamy sauce.
• Heavy Cream: For richness and a velvety texture in the creamy sauce.
• Garlic: Because garlic makes everything taste better! Use freshly minced cloves to add savory depths to the cheese and cream.
• Thyme: Fresh leaves work best for adding earthy, aromatic flavor notes. But you can use dried thyme in a pinch.
• Salt & Pepper: Season well to enhance the potatoes’ natural flavor.
• Cheeses: Use Gruyère for a nutty, slightly sweet taste and Parmesan for a sharp, salty finish. Both melt beautifully to create a crispy, golden crust.
• Unsalted Butter: Adds even more richness to every bite.
• Onion: For another layer or aromatic depth.

How to Make Potatoes Au Gratin

1. PREHEAT:

the oven to 375°F and butter a 9×13-inch baking dish.

2. WARM:

the heavy cream, butter, garlic, thyme, salt, and black pepper over low heat until the butter melts.

3. PEEL:

and thinly slice the potatoes and onion to about 1/8-inch thickness, using a mandolin for even slices if possible.

4. ARRANGE:

a third of the sliced potatoes and onions in the baking dish. Pour a third of the cream mixture over the layer, followed by a third of the Gruyère cheese.

5. REPEAT:

the layers until the dish is full, leaving the top layer of cheese off for now. Cover the dish with foil.

6. BAKE:

for 75-90 minutes, or until the potatoes in the middle are tender.

7. REMOVE:

the dish from the oven, take off the foil, and add the remaining Gruyère cheese along with the Parmesan.

8. BAKE AGAIN:

uncovered, for about 15 minutes, until the cheese is golden and bubbly.

9. REST:

the dish for 10-15 minutes to allow the sauce to set. Garnish with fresh herbs if desired, and enjoy!

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Tips for the Best Potatoes Au Gratin

Many classic French recipes can be intimidating. But this one isn’t.

And these tips will make it even simpler:

Potato selection matters. Avoid overly waxy potatoes, as they can cause the layers to slip. Your best bets are Russets and Yukon Golds.

Use a mandolin. It’ll give you thin, uniform slices about 1/8-inch thick. This makes sure they all cook at the same rate.

Shred the cheese by hand. Bagged cheeses just won’t melt into the same gooey perfection. So, grab a block and shred it yourself. You can also swap in sharp cheddar, white cheddar, or something else.

Layer strategically. Create a layer of neat, overlapping potato slices. Make sure the cream and cheese are as even as possible, too.

Check for doneness. If a knife or fork slides easily through the middle to the bottom with minimal resistance, the dish is ready. But don’t skip the resting time – this lets it set up so it’s not watery.

Make the recipe your own. Try adding crumbled bacon, caramelized onions, fresh rosemary, or breadcrumbs on top for an extra crispy finish.

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How to serve potatoes au gratin

These creamy, cheesy spuds are incredible with tender ribs, crunchy schnitzel, roast turkey, or flaky garlic-butter salmon.

How to Store

You can prepare these potatoes up to a day ahead of time. Simply cover tightly and refrigerate them until you’re ready to bake.

As for leftovers, be sure to store them properly.

To Store: Let the potatoes cool fully. Then, refrigerate them in an airtight container with plastic wrap pressed directly onto the surface (under the lid). They should last for 3-4 days.

To Reheat: Bake large portions at 350 degrees Fahrenheit for about 10-15 minutes. Smaller portions can be reheated for 1 to 2 minutes in the microwave.

Note: I don’t recommend freezing potatoes au gratin. The potatoes will turn mushy and grainy, and the creamy sauce won’t thaw well.

More Hearty Potato Side Dishes You’ll Love

Scalloped Potatoes and Ham
Duchess Potatoes
Loaded Baked Potato Casserole
French Onion Potatoes

Frequently Asked Questions

→ What potatoes work best for au gratin?

Yukon Gold and Russet potatoes are ideal because they're starchy and absorb the creamy sauce well, resulting in a tender texture.

→ Can I prepare it ahead of time?

Yes, you can assemble it a day in advance. Just cover and refrigerate until ready to bake.

→ How do I know when it’s done baking?

Check by sliding a knife through the center. If it goes in easily with little resistance, the dish is ready. Let it rest before serving.

→ Can I substitute the cheeses?

Yes. While Gruyère and Parmesan offer great flavor, you can use white cheddar, sharp cheddar, or other melty cheeses.

→ Why use a mandolin for slicing?

It ensures uniform potato slices that cook evenly, making for a consistent and perfectly baked gratin.

→ Is it freezer-friendly?

Freezing is not recommended, as the texture of the potatoes and cream may become grainy upon thawing.