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!
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Potatoes Au Gratin (Dauphinoise)
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Is heavy whipping cream and heavy cream the same thing? I read that heavy cream has a slightly higher milk fat. I can only find heavy whipping cream in our store.
Heavy whipping cream will work great in this recipe! Hope you enjoy and have a Merry Christmas!
I love thus recipe and make every Christmas but wondered if it’s possible to make in advance and freeze? Thanks
I am so glad you love the potatoes!! Let the potatoes cool completely then wrap well with heavy-duty foil then freeze. Thaw in the refrigerator. Bake covered at 325 degrees F for 45-60 minutes or until heated through. You will want to bake at a lower temperature the second time so the cream doesn’t separate.
Can I make these in an aluminum pan?
I am SO sorry I didn’t answer your question sooner!!! Yes, you can!
In our house, we call this recipe THE Potatoes Au Gratin! You’ll never need another recipe. These are delicious and so easy!
Lol, thank you so much!! I am so glad you enjoyed the potatoes!!
Hi, I plan on making this with my ham, but the temperature for the ham is 275 for about 2 hours and this calls for 425 for 50 min, then 10 after uncovering. Do you have any idea of how to cook both in the same oven, what temperature, how long. I’m not a very experienced cook. 🙁 If I decrease the temperature, do you know how much longer I should cook it?
Thank you.
I don’t know what this cook recommends but I’m in the same boat. I’ve decided to cook the potatoes first. Instead of removing the foil and replacing them, put them foil covered to the side and put my ham in the oven, lowering the temperature. My ham only needs 1.6 hours. Then return the potatoes to finish off while the ham is glazed. Good Luck and happy holidays!
I don’t recommend cooking the potatoes with the ham at that low of a temp because the potatoes will not be done. A couple of things you can do are: make the potatoes the day before and reheat in the oven (remove from the refrigerator 2 hours before reheating) covered then broil briefly to crisp the top if you would like. Or you can heat your ham in a slow cooker freeing up your oven for other dishes. If you want to use the slow cooker you can follow my recipe for this Honey Mustard Ham and leave off the honey mustard if you prefer. Please let me know if you have any other questions and Merry Christmas!
Wondering how this recipe would do in the crockpot?
I haven’t tried this recipe in the crockpot so I can’t say for sure. But if you do try it cook it on low starting with 4 hours and see if the potatoes are done.
I plan on making this dish with my ham this weekend. Do you have to make it ahead of time and refrigerate overnight, or is that just a note in the event someone wants to make it ahead of time?
No you don’t have to make it ahead of time. It’s just an option for those who want it. Thanks and I hope you enjoy!
These are really good.
I agree! Thank you!
My family raved! I used a mandoline to slice the potatoes which made it quick. Delicious!!
I am so glad you liked it!! Thank you so much for sharing!
Made this with ham for dinner. The whole family enjoyed! There were not many leftovers!
Thank you!! And I love making this with ham as well!
Indulgent in the best way! I used cream like suggested and it was perfect.
Cream is the only way to go, lol! Thank you!
Our family managed to eat this entire pan for supper last night! They were so good! Kid approved for sure, thanks for the recipe!!
Lol, the same thing happens here too!! Thanks Julie!
Gratin potatoes “to die for”. Gone in one sitting.
Love your recipes
Thank you very much!! I am so glad you liked the potatoes!
I love love LOVE au gratin potatoes and this recipe certainly did not disappoint! The layers of cheesy creamy perfection were to die for. Thank you so much for this recipe!!
Thank you very much!
Looks and sounds wonderful.
Thank you Grandma!!