Classic Creamy Potatoes au Gratin (Dauphinoise)

Name: Classic Creamy Potatoes au Gratin (Dauphinoise)
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 8
Ingredients: 1.25 kg starchy potatoes; 2 1/2 cup Gruyère cheese, freshly shredded; 1 1/2 cup heavy cream; 30 g unsalted butter; 2 clove garlic cloves; 2 tsp thyme leaves; 1 tsp salt; 1/4 tsp black pepper

Indulge in the ultimate comfort food with these thinly sliced potatoes layered in a rich, garlic-infused cream sauce and topped with melted Gruyère cheese. This French classic is baked until tender and golden, making it the perfect side dish for holiday feasts or Sunday roasts.

Servings8 Portions

Prep Time15 Mins

Cook Time90 Mins

Difficulty

Intermediate

Ingredients

starchy potatoes
1.3 kg
Gruyère cheese, freshly shredded
1 cup
heavy cream
0.5 cup
unsalted butter
30 g
garlic cloves
2 clove
thyme leaves
2 tsp
salt
1 tsp
black pepper
0.3 tsp

Step-by-Step Instructions

In a large jug or mixing bowl, whisk together the heavy cream, minced garlic, and melted butter until well combined.

Preheat your oven to 180°C (350°F). Lightly grease a deep baking dish with a small amount of butter to prevent sticking.

Peel the starchy potatoes and slice them into thin rounds, approximately 3mm (1/8 inch) thick. Using a mandoline slicer is recommended for perfectly even slices.

Create the first layer: Spread one-third of the potato slices across the bottom of the baking dish. Pour over one-third of the cream mixture, then scatter with one-third of the salt, pepper, and thyme. Sprinkle with 3/4 cup of the grated Gruyère cheese.

Repeat the layering process for the second layer. For the third and final layer, add the remaining potatoes and pour over the rest of the cream mixture, but do not add cheese yet.

Cover the dish tightly with a lid or aluminum foil. Bake for 75 to 90 minutes, or until the potatoes in the center are completely soft when tested with a knife.