Potatoes au Gratin (Dauphinoise)
Total Time
1 hour and 45 minutes
Prep Time
15 minutes
Cook Time
1 hour and 30 minutes
Rating
4.96 out of 5 stars
(274)
Ingredients
8 servings
- 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)
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Preparation
Step 1
Cream Mixture: Place butter, cream and garlic in a jug. Mix until combined.
Step 2
Preheat oven to 180°C/350°F (both fan and standard ovens).
Step 3
Slice potatoes: Peel the potatoes and slice them 1/8"/3 mm thick. Or use a slicer!
Step 4
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.
Step 5
Layers 2 & 3: Repeat for the 2nd and third layer, but do not finish with cheese on the top layer (will add later).
Step 6
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)
Step 7
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.
Step 8
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