Dauphinoise (Potatoes au Gratin) Recipe

Ever since we were in France I have been craving Potatoes au Gratin, so badly that had to attempt to make them myself. I have to say, though it wasn’t as magical as the one I had in Nice, these did the job (for now!). Cooking time is around 90 minutes but well worth it. 


1 ½ cups (375ml) cream
2 garlic cloves, crushed
2 tbs unsalted butter
1.25kg potatoes (Sebago)
1 tsp salt
¼ tsp pepper
2 ½ cups Gruyere or Mozzarella cheese, grated 
2 tsp thyme leaves 


Place butter, cream and garlic in a bowl, and mix until combined. 

Preheat the oven to 180°C.

Peel the potatoes and slice them thinly.

Spread ⅓ of the potatoes in a baking dish, then pour ⅓ of the cream mixture, sprinkle fome of the salt, pepper and thyme. Top with ¾ cup of cheese. 

Repeat the process again for the second and third laters, but do not finish with cheese on the top layer, as that comes later. 

With the tray with foil, bake for 1 hour and 15 minutes or until the potatoes in the middle are soft (test with a knife). 

Remove foil, top with remaining cheese, bake for a further 15 minutes until golden and bubble. 

Let the dish sit for 5 minutes before serving. 

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