Potatoes au Gratin (Dauphinoise)
Creator's video demonstrating this potato gratin
Official cooking video · RecipeTin Eats · YOUTUBEFrench Gruyere and Thyme Potatoes au Gratin (10 Servings)
A French-style baked side with sliced potato, garlic cream and Gruyere. This follows RecipeTin Eats' cheese-enriched variation, not the traditional cheese-free Dauphinoise.
Ingredients
servings: 10 · Check ingredients
Steps
- 01
Heat the oven to 180°C. Melt the butter and combine it with the cream and minced garlic.
- 02
Peel potatoes and slice them about 3 mm thick; protect your fingers if using a mandoline.
- 03
In a 1.5–2 L baking dish, layer one-third of the potato, cream mixture, salt, pepper and thyme; add ¾ cup cheese. Repeat for the second layer.
- 04
Add the last third of potato and the remaining cream, seasonings and thyme. Reserve the final 1 cup of cheese.
- 05
Cover and bake for 75–90 minutes until a knife passes easily through the potatoes in the center.
- 06
Remove the cover, add the reserved 1 cup cheese and bake another 10–15 minutes until golden. Rest 5 minutes and divide into 10 portions.
Before you cook
Allergen: milk (cream, butter and cheese). Mind the hot dish and slicer. Refrigerate shallow portions at 4°C or below within 2 hours; use within 3–4 days. Reheat leftovers to 74°C.
Allergens: milk
Image & source credits
These illustrations stand in for food photos.
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