Potatoes au Gratin

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The Ultimate Potatoes au Gratin — Inspired by Julia Child!

If you love potatoes (and honestly, who doesn’t?), then you have to try this Potatoes au Gratin recipe based on Julia Child’s classic Potato Dauphinoise. It’s the most luxurious, creamy, cheesy potato casserole you’ll ever taste — way better than your average scalloped potatoes!

Whether you’re planning a special holiday dinner, a cozy family meal, or just want to treat yourself, this dish is the perfect sidekick. Plus, it’s fantastic for making ahead of time — which means less stress on the big day!

Why This Recipe Rocks

  • Rich, creamy full-fat cream blends with tender, thinly sliced potatoes for a melt-in-your-mouth texture.

  • Gruyere cheese adds that perfect nutty flavor and golden bubbly topping. (Mozzarella works too if you want a budget-friendly swap!)

  • Fresh garlic and thyme add subtle layers of flavor.

  • It’s easy to prep ahead, so you can bake it fresh or reheat it without losing any of the magic.

What You’ll Need:

  • 1 1/2 cups full-fat cream

  • 2 garlic cloves, minced

  • 3 tbsp unsalted butter, melted

  • 1.25 kg (2.5 lbs) starchy potatoes like Russet or Maris Piper

  • 1 tsp salt

  • 1/4 tsp black pepper

  • 2 2/3 cups freshly grated Gruyere (or mozzarella) cheese

  • 2 tsp fresh thyme leaves (optional, but highly recommended)

Method:

  1. Mix the Cream: Melt the butter and combine it with cream and garlic in a jug. Give it a good stir.

  2. Preheat your oven to 350°F.

  3. Slice the potatoes thinly (about 1/8 inch or 3 mm thick). Using a slicer helps speed this up!

  4. Layer it up: Start by spreading one-third of the potato slices in your baking dish. Pour over one-third of your cream mixture, sprinkle with salt, pepper, thyme, and then add about 3/4 cup of cheese. Repeat two more times—just skip the cheese on the very top layer for now.

  5. Bake covered: Pop a lid or foil on and bake for 1 hour and 15 minutes, or until potatoes are tender in the middle.

  6. Cheese it up: Take off the cover, sprinkle the last bit of cheese on top, then bake uncovered for 10-15 minutes until golden and bubbly.

  7. Let it rest: Allow it to cool for 5 minutes before serving—this helps it set perfectly!

Pro Tips & Variations

  • Make Ahead: Bake it covered, cool it, then add a splash of reserved cream and cheese topping. Keep it in the fridge and reheat covered before a final golden bake.

  • Cheese Swaps: Gruyere is my top pick, but mozzarella, Monterey Jack, or even sharp cheddar can work. Just grate your own cheese for the best melt!

  • Potatoes: Use starchy potatoes for the fluffiest, creamiest texture—Russets or Sebagos are great picks.

  • Baking Dish Size: About 7x11 inches works best—too small and it overflows, too big and it’s not as deep and creamy.

Give this a try and let me know how it turns out! Nothing beats the smell of creamy, cheesy potatoes baking in the oven. 🧀🥔