If you're looking to add a touch of sophistication to a special occasion meal or holiday gathering, these French Potato Au Gratin Recipe are the answer. Tender potatoes baked in a savory, garlic and thyme cream sauce, covered in cheese and baked until bubbly and delicious. The perfect side or main dish for your big event!
This homemade potato gratin is inspired by the brilliant folks at Bon Appetit Magazine. I'm a huge fan of their interpretation of this classic of French cuisine, and my recipe borrows from their concepts, with a twist here and there.
Make this for your next holiday gathering, Sunday supper with the family, or cozy autumn dinner at home.
What you'll need to make this French classic:
Before we get to the step by step directions, a few notes about the ingredients:
Potatoes: russet potatoes or Yukon golds are my preference, but use what you have. If leaving the skin on, be sure to scrub the potatoes well.
Cheese: Parmesan and Gruyère are the perfect combination, but substitute asiago or Grana Padano for Parmesan, or any kind of nutty Swiss for the Gruyère.
Full ingredient list and measurements included in the printable recipe card below.
Step by step instructions:
1. Make cream sauce
Preheat oven to 325℉. Generously butter the inside of a 2-quart shallow baking dish. Set aside.
Combine cream, shallots, thyme, garlic, salt and pepper in a saucepan over low heat. Bring to a simmer and cook for about 12-15 minutes, until the shallots and garlic are soft.
Use an immersion blender to mix the cream sauce until smooth, or transfer to a blender and pulse until the mixture is fully combined.
2. Prep potatoes
While the cream is reducing, clean and cut your potatoes into very thin slices. You can use a mandolin or a sharp knife, but make sure the slices are fairly uniform in thickness to ensure even cooking time.
Fan out a handful of the potato slices at a time but at an angle, which ensures each serving includes the tender inner parts of potato dish, as well as the crispy potato edges from the top. I’m a recent convert to this method and really encourage you to try it.
Remember that you don't want to pack the sliced potatoes so tightly that they are standing straight up, but laying at an angle in the dish.
Once all of your potatoes are in the buttered casserole dish, gently pour the garlic shallot creamy sauce over the potatoes and cover the dish tightly with aluminum foil.
3. Bake French potatoes
Bake for 55-65 minutes, until your potatoes are tender. (If hand-sliced, check for doneness around 1 hour 15 minutes) Remove from the oven. Turn your oven to broil. Sprinkle Gruyère and Parmesan over the potatoes.
4. Garnish and serve
Return the dish to the oven and broil for 5-7 minutes until the cheese is golden brown. Serve with additional fresh thyme leaves.
Looking for more amazing side dishes?
- Duchess Potato Casserole Recipe
- Roasted Baby Dutch Yellow Potatoes with Whipped Feta
- Vegetarian Hashbrown Casserole (Cracker Barrel Copycat)
- Brussels Sprouts Gratin Recipe
- Lyonnaise Potatoes (Fried Potatoes and Onions)
FAQ's and Serving Suggestions:
The best potatoes for potato gratin dauphinois are starchy potatoes such as russets, or an intermediate option like Yukon gold potatoes, which are not as starchy, but certainly not in the waxy potatoes category like red potatoes. You want some starchiness in your potato choice so you get the best results on your creamy potatoes.
The phrase au gratin literally means "by grating" in French, or "with a crust," and generally refers to anything with a crispy cheese or breadcrumb topping.
Potatoes au gratin is the perfect side dish for your special occasion dinner party or holiday table, sitting alongside traditional roasted meats or grilled fish like Butter Herb Baked Sockeye Salmon in Foil or Baked Colossal Shrimp. But it's also a rich vegetarian main dish, served with a Mediterranean Tossed Salad.
Anything your heart desires. Cheddar cheese, Swiss cheese or gouda would all be lovely. The Gruyère adds a sophisticated nuttiness, but if you're looking for the comfort food of your childhood, choose the cheese that makes that a reality.
To store, cool completely, then wrap tightly with plastic wrap and keep in the refrigerator for up to 3 days.
To make ahead, assemble the au gratin potatoes recipe and bake until you have tender potatoes. Remove from oven and cool, wrap and store in the refrigerator. A few hours before serving, bring the gratin dish up to room temperature, then bake for about 20 minutes, sprinkle cheese over the top of the gratin and broil until bubbly and golden brown.
French Potato Au Gratin Recipe
- Total Time: 1 hour 30 minutes
- Yield: 8 1x
Ingredients
2 cups heavy cream
⅔ cup shallots, sliced
2 teaspoons fresh thyme leaves
6 garlic cloves, lightly crushed
1 ½ teaspoons salt
1 teaspoon black pepper
2 ¼ pounds Russet potatoes or Yukon golds
¾ cup shredded Gruyère cheese
¼ cup shredded Parmesan
Instructions
- Preheat oven to 325℉. Generously butter the inside of a 2-quart shallow baking dish. Combine cream, shallots, thyme, garlic, salt and pepper in a saucepan over low heat. Bring to a simmer and cook over low for about 12-15 minutes, until the shallots and garlic are soft. Use an immersion blender to mix the cream sauce until smooth, or transfer to a blender and pulse until the mixture is fully combined.
- While the cream is reducing, clean and cut your potatoes into very thin slices. You can use a mandolin or a sharp knife, but make sure the slices are fairly uniform in thickness to ensure even cooking time. If you slice the potatoes very thin using a mandolin, this dish will take about an hour to cook. If using a knife and slicing by hand, your potatoes will likely be thicker than the mandolin can achieve, so plan on cooking for 1 hour and 15 minutes - 1 hour 25 minutes.
- Begin fanning out a handful of the potato slices at a time into the buttered baking dish. Position them at an angle, which will ensure each serving includes the tender inner parts of the potato dish, as well as the crispy potato edges from the top. Be careful not to pack the sliced potatoes so tightly that they are standing straight up, or they won't cook through effectively. Be sure they're laying at an angle in the dish.
- Once all of your potatoes are in the buttered casserole dish, gently pour the garlic shallot cream sauce over the potatoes and cover the dish tightly with aluminum foil. Bake for 55-65 minutes, until your potatoes are tender. (If hand-sliced, check for doneness around 1 hour 15 minutes) Remove from the oven. Turn your oven to broil. Sprinkle Gruyère and Parmesan over the potatoes. Return the dish to the oven and broil for 5-7 minutes until the cheese is golden brown. Serve with additional fresh thyme leaves.
Notes
Fan out a handful of the potato slices at a time but at an angle, which ensures each serving includes the tender inner parts of potato dish, as well as the crispy potato edges from the top.
- Prep Time: 10
- Cook Time: 80
- Category: Easy Recipes
- Method: Oven and Stove Top
- Cuisine: French
Sarah
First time making au gratin potatoes from scratch and they were fabulous! It's so much easier than I thought. I sliced the potatoes by hand and it took a full hour and 20 minutes to bake through. But worth every second!
Christina Jolam
I'm so glad you made them at home, Sarah! Such a good feeling, right? Thanks for coming back to leave such a lovely note with your review.