Gratin potatoes, also known as potatoes dauphinoise, are a creamy and cheesy delight that has roots in French cuisine. This dish combines thinly sliced starchy potatoes with rich cream, garlic, and layers of melted cheese. Baked until golden and bubbly, gratin potatoes are the perfect comfort food for any occasion, whether it’s a festive gathering or a cozy dinner at home.

Why Make This Recipe

Making gratin potatoes allows you to create a flavorful and comforting side dish that pairs beautifully with various main courses. The blend of creamy textures and cheesy goodness makes this dish irresistible. It’s also an opportunity to showcase your culinary skills by mastering the art of layering ingredients to achieve a perfectly baked result. Plus, who wouldn’t appreciate a hearty dish that brings everyone together at the table?

How to Make Gratin Potatoes

Making gratin potatoes is simpler than you might think. Follow these steps to create a dish that’s sure to impress your family and friends!

Ingredients:

1 1/2 cups cream, full fat (Note 1)
2 garlic cloves, minced
30 g / 2 tbsp unsalted butter, melted
1.25 kg / 2.5 lb starchy potatoes, Russet, Sebago, or Maris Piper (Note 2)
1 tsp salt
1/4 tsp pepper
2 1/2 cups gruyere cheese (or colby, cheddar, havarti, or tasty), freshly grated yourself (Note 3)
2 tsp thyme leaves, fresh (optional – but highly recommended)

Directions:

Cream Mixture: Place melted butter, cream, and minced garlic in a jug. Mix them together until well combined.
Preheat the Oven: Set your oven to 180°C/350°F (this works for both fan and standard ovens).
Slice Potatoes: Peel the potatoes and slice them thinly, about 1/8"/3 mm thick. A mandoline slicer can make this task easier!
Layer 1: In a baking dish, spread 1/3 of the sliced potatoes. Pour over 1/3 of the cream mixture, then sprinkle with 1/3 of the salt, pepper, and thyme. Top with 3/4 cup of grated cheese.
Layers 2 & 3: Repeat this process for the second and third layers, but do not add cheese on the top layer yet.
Cover & Bake: Cover the baking dish with a lid or foil and bake for 1 hour and 15 minutes, or until the potatoes are soft to the knife test. It might take up to 1.5 hours!
Top with Cheese & Bake Again: Remove the cover, sprinkle the remaining cheese on top, and bake for an additional 10 to 15 minutes until golden and bubbly. Let it stand for about 5 minutes before serving.

How to Serve Gratin Potatoes

Gratin potatoes can be served alongside roasted meats, grilled fish, or even a fresh salad. They are rich and filling, so a small portion often suffices. For an inviting presentation, serve them straight from the baking dish!

How to Store Gratin Potatoes

If you have leftovers, allow the gratin potatoes to cool completely, then cover and store them in the refrigerator for up to three days. To reheat, place them in the oven at 180°C/350°F until warmed through.

Tips to Make Gratin Potatoes

Ensure you slice the potatoes evenly for uniform cooking.
Using freshly grated cheese leads to better melting and flavor compared to pre-packaged cheese.
For an aromatic twist, try adding a pinch of nutmeg to the cream mixture.

Variation

You can experiment with different types of cheese like cheddar or incorporate vegetables like spinach or mushrooms for extra flavor and nutrition.

FAQs

1. Can I use different types of potatoes?
Yes, you can use other starchy potatoes like Yukon Gold or even a mix of waxy and starchy potatoes for varied texture.

2. Can this dish be made ahead of time?
Yes, you can prepare it up to the baking step, cover, and refrigerate. When ready, bake as directed.

3. What can I serve with gratin potatoes?
They pair well with roast chicken, beef, or even a nice green salad for a complete meal.

Now you have all the knowledge needed to create and enjoy this delightful dish. Happy cooking!

Gratin Potatoes

A creamy and cheesy French dish made with layers of thinly sliced starchy potatoes, rich cream, garlic, and melted cheese, baked until golden and bubbly.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1 15

Total Time 1 35

Course Side Dish

Cuisine French

Servings 6 servings

Calories 350 kcal

Ingredients

Cream Mixture

1.5 cups cream, full fat Note 1
2 cloves garlic, minced
30 g unsalted butter, melted 2 tbsp

Potatoes

1.25 kg starchy potatoes, Russet, Sebago, or Maris Piper Note 2
1 tsp salt
0.25 tsp pepper

Cheese & Herbs

2.5 cups gruyere cheese, freshly grated or colby, cheddar, havarti, or tasty (Note 3)
2 tsp thyme leaves, fresh optional but highly recommended

Instructions

Preparation

Place melted butter, cream, and minced garlic in a jug. Mix them together until well combined.
Set your oven to 180°C/350°F.
Peel the potatoes and slice them thinly, about 1/8"/3 mm thick.

Layering

In a baking dish, spread 1/3 of the sliced potatoes. Pour over 1/3 of the cream mixture, then sprinkle with 1/3 of the salt, pepper, and thyme. Top with 3/4 cup of grated cheese.
Repeat the layering process for the second and third layers, but do not add cheese on the top layer yet.

Baking

Cover the baking dish with a lid or foil and bake for 1 hour and 15 minutes, or until the potatoes are soft to the knife test.
Remove the cover, sprinkle the remaining cheese on top, and bake for an additional 10 to 15 minutes until golden and bubbly.
Let it stand for about 5 minutes before serving.

Notes

Ensure you slice the potatoes evenly for uniform cooking. Using freshly grated cheese leads to better melting and flavor compared to pre-packaged cheese. For an aromatic twist, try adding a pinch of nutmeg to the cream mixture. If you have leftovers, allow the gratin potatoes to cool completely, then cover and store them in the refrigerator for up to three days.

Keyword Baked Potatoes, Cheesy Potatoes, comfort food, Gratin Potatoes, Potatoes Dauphinoise