These Easy Potatoes au Gratin (otherwise known as Dauphinoise) are a French classic. But don’t let that scare you. They are so easy to make and comforting with its layers of sliced potatoes, cream, and cheese!
Au gratin potatoes are a family favorite and it pairs well with so many meat dishes. It can be for both casual family dining or serve it to guests. A few other potato dishes we love are Slow Cooker Mashed Potatoes, Scalloped Potatoes, or Roasted Parmesan Potatoes.
So I’m sure a few of you are wondering what’s the difference between scalloped potatoes and au gratin because aren’t they the same thing.
Well, no they aren’t. And here’s why:
True scalloped potatoes DO NOT have any cheese and au gratin potatoes have cheese and even a breadcrumb topping sometimes.
So there you go….now you know the difference!
What are the best potatoes for au gratin?
There seems to be a debate about what potato is best. Some say only use russet or a starchy potato while others swear by the waxy sort.
Personally I prefer to use russets because they are the cheapest and help create a creamy sauce. I don’t make a cheese sauce ahead of time but rely on the starchiness of the russets to help create a luxurious sauce.
You can try substituting in a Yukon gold potato if you prefer.
Tips and suggestions:
- Cheese: you can use Gruyère, cheddar, or Parmesan. You can even use a combo if you like. Just be sure to use one of the three to add flavor to your dish. I also added sliced provolone for extra cheesy goodness!
- Slice your potatoes as uniformly as possible so they cook evenly. You can use a mandoline to take the guesswork out if you prefer. If you don’t have one don’t let that stop you from making these creamy cheesy potatoes! Just cut a thin slice along the length of the potato then place the cut side down on the cutting board so it doesn’t wobble everywhere.
- I kept this pretty basic as in I didn’t add in any herbs or onion. I did use garlic powder though just to give it a little something. Feel free to leave it out if you prefer. Add 1-2 teaspoons of fresh thyme if you would like to change it up.
- Please don’t use anything other than cream for this recipe. Yes, I know it sounds indulgent but that’s the way it’s supposed to be…..it’s not called comfort food for nothing, lol!
Potatoes Au Gratin (Dauphinoise)
- 3 pounds (1.3kg) russet potatoes, peeled and sliced 1/8" thick
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ⅛-¼ teaspoon pepper
- 2 cups (225g) shredded cheddar
- 6 slices provolone cheese
- ½ cup (55g) shredded parmesan cheese
- 2 cups (470ml) heavy cream, no substitutions
- Preheat oven to 425°F. Grease a 9×13 baking dish with butter.
- Place ½ the sliced potatoes in the prepared baking dish. Sprinkle with ½ of the garlic powder, salt, and pepper. Sprinkle with ½ of the shredded cheddar. Place the slices of provolone on top of the cheddar and sprinkle with ½ of the shredded Parmesan.
- Top with remaining sliced potatoes. Sprinkle potatoes with remaining garlic, salt, and pepper. Sprinkle with remaining cheeses. Pour cream all over the potatoes. Cover with foil and bake for 50 minutes. Remove foil and bake for 10 minutes or utnil cheese is lightly browned on top. Remove from oven and let stand for 10 minutes before serving.
- Make-ahead: Assemble and cover with foil. Refrigerate overnight. Pull from the refrigerator at least 20 minutes before baking. May need to add additional baking time.
- Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate.