Name: Potatoes au Gratin (Dauphinoise)
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: French
Ingredients: → Cream Mixture; 1½ cups full-fat cream (heavy or thickened); 2 garlic cloves, minced; 2 tablespoons (30g) unsalted butter, melted; → Potatoes & Seasoning; 1.25 kg / 2.5 lb starchy potatoes (Russet, Sebago, Maris Piper), peeled and sliced ⅛” / 3mm thick; 1 teaspoon salt; ¼ teaspoon pepper; 2 teaspoons fresh thyme leaves (optional but recommended); → Cheese; 2½ cups grated Gruyère cheese (or cheddar, colby, havarti, etc.)

Why I Love This Recipe

I love this recipe because it strikes the perfect balance of creamy and cheesy without being too heavy. It’s based on Julia Child’s traditional French version but with a few modern tweaks—mainly more cheese (because I can’t imagine it without). It’s also easy to make ahead, which helps a lot when I’m juggling multiple dishes for a big meal. The garlic, thyme, and gruyere come together beautifully in each bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ cups full-fat cream (heavy, thickened, or pouring cream)
2 garlic cloves, minced
30g (2 tablespoons) unsalted butter, melted
1.25 kg (2.5 lbs) starchy potatoes (Russet, Sebago, or Maris Piper)
1 teaspoon salt
¼ teaspoon black pepper
2 ½ cups freshly grated gruyere cheese (or colby, cheddar, havarti, or similar)
2 teaspoons fresh thyme leaves (optional but highly recommended)

Directions

I mix the melted butter, cream, and minced garlic in a jug and set it aside.
I preheat the oven to 180°C (350°F).
I peel the potatoes and slice them thinly—about 1/8 inch (3 mm) thick. A mandoline slicer helps keep the slices even.
For the first layer, I spread 1/3 of the potatoes in a baking dish, pour over 1/3 of the cream mixture, and sprinkle with 1/3 of the salt, pepper, thyme, and ¾ cup of cheese.
I repeat this layering twice more (for a total of 3 layers), holding back the final topping of cheese for later.
I cover the dish with foil and bake for about 1 hour and 15 minutes, or until the potatoes are fork-tender.
I remove the foil, add the remaining cheese, and bake uncovered for another 10–15 minutes until golden and bubbly.
I let it rest for 5 minutes before serving—it sets slightly and cuts more easily.

Servings and timing

Servings: 8–10
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

Variations

Use different cheeses: I sometimes blend gruyere with cheddar or parmesan for added depth.
Make it lighter: I use half cream and half whole milk, though the richness won’t be the same.
Add onions: Thin slices of onion layered with the potatoes add a sweet, mellow flavor.
Add nutmeg: A pinch of freshly grated nutmeg in the cream mixture gives it a subtle warmth.
Go herb-forward: I’ve used rosemary or chives when I don’t have thyme, and it’s just as lovely.

Storage/Reheating

Leftovers keep well in the fridge for 3 to 4 days. I reheat portions in the oven at 180°C (350°F), covered with foil, for about 20–30 minutes until hot. If I’m in a rush, I microwave individual slices, but I prefer the oven for best texture.

Make-ahead tip: I bake it fully (without the final cheese topping), then cool it. I pour over a little extra cream, top with cheese, and store it covered in the fridge. Before serving, I reheat covered in the oven, then uncover to melt and brown the cheese.

FAQs

Can I make this without cheese for a traditional Dauphinoise?

Yes, traditional French Dauphinoise doesn’t include cheese. I skip it and let the cream and garlic do all the work—it’s still delicious.

What’s the best cheese for this dish?

Gruyere is my top choice for its flavor and meltability. If I want to cut costs, I use a mix of cheddar and havarti or colby.

Can I freeze this?

I don’t recommend freezing it. The texture of the cream and potatoes changes after thawing, and it may become watery or grainy.

How thin should I slice the potatoes?

I aim for about 1/8 inch (3 mm) thick. Too thick and they won’t cook evenly; too thin and they’ll fall apart.

What’s the difference between scalloped potatoes and au gratin?

Scalloped potatoes usually rely on a creamy béchamel sauce without cheese. Potatoes au gratin, like this one, are richer and topped with cheese for that golden, bubbly finish.

Conclusion

Potatoes au Gratin (Dauphinoise) is one of those timeless dishes that turns humble potatoes into something luxurious. With layers of creamy, garlicky richness and a bubbling cheese crust, it’s a showstopper every time I serve it. Whether I’m making it for a holiday or just as a special side, this recipe delivers the kind of comfort and flavor I’ll never get tired of.