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Potatoes au Gratin (Dauphinoise)

Potatoes au Gratin (Dauphinoise)

A luxurious side dish of creamy, cheesy potatoes au gratin, perfect as a treat or special occasion.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Side Dish
Cuisine French
Servings 8 people
Calories 167 kcal

Equipment

  • baking dish

Ingredients
  

  • 1.5 cups cream full fat
  • 2 cloves garlic minced
  • 30 g unsalted butter melted
  • 1.25 kg starchy potatoes Russet, Sebago, Maris Piper
  • 1 teaspoon salt
  • 0.25 teaspoon pepper
  • 2.5 cups gruyere cheese freshly grated
  • 2 teaspoon thyme leaves fresh (optional)

Instructions
 

  • Place butter, cream and garlic in a jug. Mix until combined.
  • Preheat oven to 180°C/350°F (both fan and standard ovens).
  • Peel the potatoes and slice them ⅛"/3 mm thick.
  • Spread ⅓ of the potatoes in a baking dish, then pour over ⅓ of the Cream Mixture, scatter with ⅓ of the salt, pepper and thyme. Sprinkle with ¾ cups cheese.
  • Repeat for the 2nd and third layer, but do not finish with cheese on the top layer.
  • Cover with lid or foil, and bake for 1 hour 15 minutes or until the potatoes in the middle are soft.
  • Remove foil, top with cheese. Bake for a further 10 to 15 minutes until golden and bubbly. Stand for 5 minutes before serving.

Notes

Best made ahead and can be reheated. Leftovers will keep for 3 to 4 days in the fridge.

Nutrition

Serving: 110gCalories: 167kcalCarbohydrates: 14.2gProtein: 5.7gFat: 10gSaturated Fat: 6gCholesterol: 31mgSodium: 281mgPotassium: 364mgFiber: 2.1gSugar: 1.6gVitamin A: 300IUVitamin C: 23.1mgCalcium: 160mgIron: 0.7mg
Keyword Cheesy Potatoes, comfort food, Dauphinoise, Potato Bake, Potatoes au Gratin
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