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Potatoes au Gratin (Dauphinoise): The Ultimate Comfort Food

Potatoes au Gratin (Dauphinoise) is the ultimate indulgence—thinly sliced potatoes layered with garlic-infused cream and topped with melted Gruyère cheese. Perfect for holidays, family dinners, or any time you want to impress with a comforting, elegant side dish.  
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: French
Ingredients Method Notes

Ingredients
  

For the Potatoes:
  • 1.25 kg 2.5 lbs starchy potatoes (e.g., Russet, Sebago, or Maris Piper)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 1/2 cups Gruyère cheese grated
For the Cream Mixture:
  • 1 1/2 cups full-fat cream
  • 2 cloves garlic minced
  • 30 g 2 tablespoons unsalted butter, melted
Optional Additions:
  • 2 teaspoons fresh thyme leaves

Method
 

Step 1: Prepare the Cream Mixture
  1. In a small bowl, mix melted butter, cream, and minced garlic. Set aside.
Step 2: Preheat the Oven
  1. Preheat your oven to 180°C (350°F).
Step 3: Slice the Potatoes
  1. Peel the potatoes and slice them into thin, even slices about 1/8 inch (3 mm) thick. Use a mandoline slicer for best results.
Step 4: Layer the Potatoes
  1. Grease a baking dish with butter.
  2. Create the first layer by overlapping 1/3 of the potato slices in the dish. Pour 1/3 of the cream mixture over the potatoes and sprinkle with 1/3 of the salt, pepper, thyme (if using), and 3/4 cup of grated Gruyère cheese.
  3. Repeat for the second and third layers, reserving the remaining Gruyère for later.
Step 5: Bake
  1. Cover the dish with foil or a lid and bake for 1 hour 15 minutes to 1 hour 30 minutes. Check for doneness by inserting a knife into the center—the potatoes should be tender.
Step 6: Add Final Cheese Layer
  1. Remove the foil, sprinkle the remaining Gruyère cheese over the top, and bake uncovered for an additional 10–15 minutes until the top is golden and bubbly.
Step 7: Rest and Serve
  1. Let the dish rest for 5 minutes before serving. This allows the layers to set for easier scooping.

Notes

  • Potato Choice: Starchy potatoes like Russet or Sebago are best for absorbing the creamy mixture.
  • Cheese Variations: While Gruyère is classic, sharp cheddar, Havarti, or Colby can be used for a different flavor profile.
  • Storage: Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month. Reheat in the oven at 180°C (350°F) until warmed through.
  • Make Ahead: Assemble up to the baking step and refrigerate for 24 hours before baking.