Potatoes Au Gratin: Forget potatoes au gratin, this is the creme de la creme of all potato recipes! Also known as dauphinoise potatoes, this French classic is made with layers upon layers of thinly sliced potatoes, cream, butter, and cheese with a touch of fresh thyme.
Adapted from a Julia Kid’s recipe, it’s luxurious and completely indulgent. Bonus: It’s the best make-ahead potato side dish!
au gratin potatoes
potato gratin? or potatoes au gratin?
If you’re wondering what the difference is between scalloped potatoes and scalloped potatoes, scalloped potatoes are made with a roux of flour, butter, and milk, while scalloped potatoes are made with 100% indulgence: cream, butter and cheese.
so I ask you again: potatoes au gratin? or potatoes au gratin?
there is no contest. cream trumps flour every. unique. day. 😂
potatoes au gratin to win!!!
all essential food groups present
I was going to say it’s pretty remarkable how so few ingredients can make something so luxurious. But the reality is that it’s really hard to go wrong when it comes to potatoes, cream, butter, and cheese.
We’re working on all the good stuff today!
the best potatoes for gratin
This is the kind of potato dish where we want the potatoes to break up and get delicious and soft under that golden cheesy crust, so make sure you use starchy potatoes. Australia: I use sebago (those potatoes brushed with dirt). America – Russet is perfect, and for those of you in the UK, King Edward or Maris Piper are perfect. or any other starchy potato: cream hollandaise, king edwards, or red delight.
To be honest, as long as you don’t use a waxy potato, it will work just fine; I have used all kinds over the years. Waxy potatoes are the kind you use for potato salad and if you use them in scalloped potatoes, the layers separate and you’ll have UFOs of paper-thin potatoes flying everywhere.
I was there, I did that. not good, my friends.
how to make gratin potatoes
The thinly sliced potato is topped with a mixture of cream, butter and garlic, sprinkled with thyme and the obligatory cheese on each layer. bake covered for 75 minutes (yes, seriously, take that long), then uncover so the cheese on top is nice and golden.
While it may seem daunting to thinly slice 1kg / 2lb of potatoes, this is the kind of task you’ll quickly get into a groove with. by the third potato, you’ll be slicing like a pro!
although having said that, a mandolin will do a quick job…
I’ve yet to come across a shape of potato I don’t like. And of all the ways to cook potatoes, this is my favorite.
sure, sometimes I get sidetracked and get excited about my latest obsession. I went crazy for the ultra crispy mashed potatoes, and crazy for the parmesan crusted potatoes. I thought twice baked stuffed roast potatoes were the ant’s pants.
but potatoes au gratin are a classic that I will love forever and ever. It was first made using Julie Child’s recipe, which then evolved slightly over the years to what it is today. a slightly more streamlined assembly process, the addition of garlic and… I increased the cheese.
do you think julia would approve? 😂 – nagi x
see how to do it
Scalloped Potatoes recipe originally posted Dec 2014. new photos, recipe video, and post updated Dec 2018, then some fixes made Dec 2020. no changes to recipe!
Feed your potato obsession
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really crispy roast potatoes
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ultra crispy potatoes
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Greek lemon potatoes
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rosti potatoes
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