What are Potatoes au Gratin?
Potatoes au Gratin (Gratin Dauphinois) is a classic French dish with layers of sliced potatoes baked with cream, butter, garlic, and cheese. They are very tender and soft potatoes with a golden top that’s so delicious.
Potatoes au Gratin get a very rich and creamy texture from the cream and cheese. It’s a simple but very delicious recipe that’s a favorite in French cuisine.
Why I Love This Recipe?
I love this Potatoes au Gratin recipe because it takes very simple ingredients and turns them into a delicious dish.
The creamy sauce with garlic and thyme is extremely delicious and it goes perfectly with the layers of the soft potatoes. And the Gruyère cheese adds flavor and makes a golden crust.
This dish is also super practical, because you can make it ahead and bake it right before serving. This makes it great for having guests over. Every time I make it it’s always a hit!
Key Ingredients
For the Potatoes
- Potatoes (Sebago, Russet, Maris Piper, King Edward): These starchy potatoes work the best for Potatoes au Gratin. They soak up the creamy sauce ans stay tender. Be sure to slice them thinly so they cook evenly.
- Heavy Cream and Whole Milk: The combo of cream and milk makes the sauce rich and creamy. If you want a lighter option, you can use half-and-half or a mix of milk and cream.
- Gruyère Cheese: This cheese melts like a dream and adds a nutty, slightly sweet flavor. If you don’t have Gruyère, Emmental or Comté are great substitutes.
For the Sauce
- Butter: Adds richness to the sauce and is perfect for sautéing the garlic. It’s a small step that makes a big difference!
- Garlic: Freshly minced garlic brings a subtle, savory depth to the creamy sauce. It’s simple but adds so much flavor.
- Thyme: Fresh thyme gives the dish an earthy, aromatic touch that pairs beautifully with the potatoes. If you don’t have fresh thyme, dried thyme works just fine.
Expert Tips
Choosing the Right Potatoes: The best are starchy potatoes like Sebago, Russet, or King Edward. They absorb the creamy sauce and give a perfect texture.
Slicing the Potatoes: For even cooking i recommend that you slice the potatoes as evenly as possible. A mandoline makes this super easy. But a sharp knife works well too.
Cheese Alternatives: If you don’t have Gruyère, try Emmental, Comté, or sharp cheddar for a different flavor. Just make sure it’s a cheese that melts nicely and tastes great.
Personal Tip: After baking I always let the dish rest for about 10 minutes. It gives the sauce time to thicken and the flavors to come together. It is so worth the wait!
Variations and Substitutions
- Cheesy Potatoes au Gratin: Want it extra cheesy? Add a layer of shredded cheddar or mozzarella between the potato slices. It makes every bite extra gooey and delicious.
- Herb Variations: Switch things up with herbs like rosemary, sage, or parsley. Fresh herbs add great flavor and a nice pop of color to the dish.
- Lightened-Up Version: For a lighter option, use a mix of milk and chicken broth instead of heavy cream. You can also cut back on the cheese or use a low-fat alternative.
- Vegan Potatoes au Gratin: Swap the dairy with almond milk, vegan butter, and plant-based cheese. Nutritional yeast works great for a cheesy flavor without the dairy.
- Make-Ahead Option: Assemble the dish and refrigerate it (unbaked) for up to 24 hours. Let it come to room temperature before baking—it’s perfect for saving time!
How to Store?
Storing Leftovers: Keep leftover Potatoes au Gratin in an airtight container in the fridge for up to 3 days. To reheat cover the dish with foil and warm it in the oven at 350°F (175°C) for 15–20 minutes, or until heated.
Freezing Option: You can freeze Potatoes au Gratin for up to 2 months. Let the dish cool completely, then cover it tightly with plastic wrap and aluminum foil before freezing. When ready to eat, thaw in the fridge overnight and reheat as directed.
How to Serve?
Potatoes au Gratin is a side dish that pairs with a a lot of main courses, including Italian Chicken Parmigiana, beef tenderloin, pork chops, or lamb. It’s also a great addition to a holidays or a special family dinner.
You can also serve them on their own as a lighter dinner or for a complete meal you can serve it with a fresh green salad or steamed vegetables. Sprinkle some chopped fresh parsley or chives on top before serving.
Print
French Potatoes au Gratin Recipe
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
Description
Cheesy, creamy, and baked to perfection, this Potatoes au Gratin recipe is a classic favorite! Thinly sliced potatoes layered with cream and cheese make for an easy and delicious side dish.
Ingredients
- 2 pounds starchy potatoes (Sebago, Russet, Maris Piper, or King Edward)
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup grated Gruyere cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Prepare the Cream Sauce: In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the heavy cream, milk, thyme, salt, and pepper, and bring to a gentle simmer. Remove from heat.
- Slice the Potatoes: Using a mandoline or a sharp knife, slice the potatoes into 1/8-inch thick rounds. Arrange half of the potato slices in an even layer in the prepared baking dish.
- Layer the Cheese: Sprinkle half of the grated Gruyere cheese over the potatoes. Pour half of the cream sauce evenly over the cheese and potatoes.
- Add Remaining Potatoes and Sauce: Arrange the remaining potato slices on top, followed by the remaining cheese and cream sauce.
- Bake: Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is golden and bubbly.
- Cool and Serve: Allow the Potatoes au Gratin to cool for 10 minutes before serving. Garnish with additional thyme or parsley, if desired.
Notes
For a crispier top, you can broil the dish for the last 2-3 minutes of baking. Keep a close eye on it to prevent burning.
If your sauce appears too thick, thin it out with a bit more milk before pouring it over the potatoes.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side dish
- Cuisine: French
Nutrition
- Calories: 320
- Sugar: 2g
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
Nutrition information
This website gives estimated nutritional information, which might change depending on the ingredients used.
Frequently Asked Questions
What’s the difference between Potatoes au Gratin and Scalloped Potatoes?
Potatoes au Gratin typically include cheese and a creamy sauce, while Scalloped Potatoes are usually made with a simple cream or milk sauce without cheese.
Can I make Potatoes au Gratin ahead of time?
Yes, you can assemble the dish up to the point of baking and refrigerate it for up to 24 hours. When ready to bake, allow it to come to room temperature before placing it in the oven.
What are the best potatoes for Potatoes au Gratin?
Starchy potatoes like Sebago, Russet, Maris Piper, or King Edward work best for Potatoes au Gratin because they absorb the sauce well and have a creamy texture when baked.
