Recipe video above. The ultimate potato bake, created by the French!!! Potato + cream + cheese with a hint of garlic and thyme = pure heaven. Based on Julia Child's Potato Dauphinoise recipe. This is THE perfect make ahead potato dish, the most luxurious of all potato casseroles, the better version of Scalloped Potatoes!Authenticity note: traditional Dauphinoise in France does not contain cheese. But I could never imagine making it without..... It makes it better. You know it does!
Recipe by Nagi on December 20, 2020
Prep time: PT15M
Cook time: PT90M
Total time: PT105M
Rating
4.95 stars (351 reviews)
Keywords
Dauphinoise Potatoes, Potato Bake, potato casserole, Potatoes au Gratin
Ingredients
1 1/2 cups cream (, full fat (Note 1))
2 garlic cloves (, minced)
30g / 2 tbsp unsalted butter (, melted)
1.25 kg / 2.5 lb starchy potatoes (, Russet, Sebago, Maris Piper (Note 2))
Cream Mixture: Place butter, cream and garlic in a jug. Mix until combined.
Preheat oven to 180°C/350°F (both fan and standard ovens).
Slice potatoes: Peel the potatoes and slice them 1/8"/3 mm thick. Or use a slicer!
Layer 1: Spread 1/3 of the potatoes in a baking dish (Note 3), then pour over 1/3 of the Cream Mixture, scatter with 1/3 of the salt, pepper and thyme. Sprinkle with 3/4 cups cheese.
Layers 2 & 3: Repeat for the 2nd and third layer, but do not finish with cheese on the top layer (will add later).
Cover & bake: Cover with lid or foil, and bake for 1 hour 15 minutes or until the potatoes in the middle are soft (use knife to test), it might take 1 1/2 hours. (Note 5)
Top with cheese, bake again: Remove foil, top with cheese. Bake for a further 10 to 15 minutes until golden and bubbly. Stand 5 minutes before serving.
Nutitrion
Serving Size: 110 g
Calories: 167 kcal
Carbohydrates: 14.2 g
Protein: 5.7 g
Fat: 10 g
Saturated Fat: 6 g
Cholesterol: 31 mg
Sodium: 281 mg
Sugar: 1.6 g
Reviews
April on 2026-04-28 (5 stars): The BEST potato au gratin!
I add in some diced bacon into the layers but other then that it is perfect
Paul Paxton-White on 2026-04-18 (5 stars): Wonderful. I’ve cooked this before but this recipe nailed it. Family very happy
Jaclyn Boyd on 2026-04-14 (5 stars): There's no reason you can't. I've made this several times I add garlic and onion powder dried thyme salt pepper and a tiny tiny pinch of mustard powder and sometimes dried crushed rosemary right into the cream mixture. It's amazing
Kev Barr on 2026-04-11 (5 stars): Have been using your recipes for years and always great
Beef,fish,pork
Cooked your slow cooked lamb at Easter weekend for the family
They loved it
Cheers Nagi
Edwardo on 2026-04-07 (5 stars): OMG! These potatoes were the best I've ever made. And I've made plenty scalloped and au Gratin potatoes. I sliced the onions VERY thin and they melted into the dish. I also sliced more potatoes than noted in the recipe, So, I doubled the cream sauce. I also added freshing grated nutmeg. The fresh garlic also make this dish a big hit, don't skimp on it. I used a gruyere cheese from Switzerland and that also made it over the top. These special touches are what truly make this dish so Delicious!
Catherine on 2026-04-06 (3 stars): It came out very liquid.I followedthe directions exact.
Kelly Kurczewski on 2026-04-05 (5 stars): I have made this recipie many times (as written)and everyone loves it. I assume the salt and pepper are meant to season the potatoes, though I use more than than the recipie indicates(I don't measure it). Never had any complaints
Bianca P on 2026-04-04 (5 stars): Crowd pleaser potato bake!
Becky on 2026-03-15 (5 stars): I’ve made this 3 times in a month and everyone loves it! Used Swiss Asiago cheese from my local deli.
Toni on 2026-03-02 (5 stars): This is simply the best potato gratin! A winner every time. Thanks Nagi.
Vanessa on 2026-03-02 (5 stars): Made this recipe for a family dinner and it was a hit! Lots went back for second helpings.
I doubled the recipe and baked it in two 9x13 dark metal pans. It took about 1.5 hours, plus a few minutes broil time for the cheese.
Will be making again; thanks Nagi!
L Ballew on 2026-02-17 (5 stars): Sorry to hear of Dozer's passing. I hope he meets my yellow lab Stubby across the rainbow bridge.
Love all your recipes!
Amanda on 2026-01-26 (5 stars): This was so good I've made it 3 times since and tried other herbs, tamarind and sweet potatoes added in. This is a fab recipe!! Thank you!
Sharla on 2026-01-18 (5 stars): These are delicious. I cook exactly to recipe
CJ Lewis on 2026-01-01 (5 stars): Super simple and really delicious. Thank you Nagi
Sinead on 2025-12-29 (5 stars): Love it, real hit with the family. Can if be made ahead and frozen does anyone know?
Serena on 2025-12-28 (5 stars): Superb! I used a mandoline on Vivaldi potatoes (NZ) for 3mm-ish slices, dried thyme, grated cheese off the most basic Woolworths cheese block, and a mix of dairy and non-dairy creams because that's what we had left over after Christmas. Layered into a 20cmx30cm ceramic dish, slightly messed up the layering instructions so had a butty great wodge of a grated cheese stratum in the middle. None of it mattered - delicious, cooked up perfectly in the time stated, and I'm hoping the leftovers reheat ok from the freezer tomorrow.
I suspect the mandoline helped a lot, obviously faster and easier, but mostly because it doesn't make even slices, they come out with a fatter end and a thinner end and you get gaps when layering them for the cream mixture to seep into and mix right through. Absolutely will make again.
Mandi on 2025-12-27 (5 stars): Very yummy and easy to make. I even bought a slicer (where have you been all my life!!) which made nice consistent slices.
