Potato Gratin Dauphinois: French Scalloped Potatoes
A classic French comfort dish made with layers of thinly sliced potatoes baked in rich cream, butter, and thyme until perfectly tender and golden brown.
Ingredients
- 1.5 kg potatoes round sliced 3cm (0.1 inch) thick
- 500 g heavy cream full-fat
- 2 cloves of garlic finely chopped
- 50 g butter melted
- 4 sprigs thyme finely chopped
- salt
- pepper
- parmesan cheese for sprinkling
Instructions
- Preheat the oven to 180°C (356°F) with the fan setting on.
- In a bowl, whisk together the heavy cream, garlic, melted butter, thyme, salt, and pepper. Set aside.
- Line the bottom of a 30 × 20 cm (12 × 8 in) ovenproof dish with parchment paper. Arrange the potato slices in an even layer, slightly overlapping them.
- Spread the cream mixture evenly over the potatoes, making sure they’re well coated.
- Cover the dish with parchment paper, then place a smaller baking tray directly on top to lightly press the potatoes — this helps them cook evenly and stick together.
- Fill the smaller tray with water to weigh it down and bake for 1 hour 30 minutes, or until the potatoes are tender.
- Remove from the oven, carefully discard the water, and take off the top tray and parchment.
- Sprinkle generously with Parmesan cheese and bake again at 200°C (390°F) (top heat or grill function) until the cheese is melted and golden brown.
- Re-cook the potatoes at 200°C/390°F with top and bottom heat (or grill function), until the cheese melts and turns a golden color.
- Let the gratin cool slightly before slicing. Serve warm as a rich, comforting side dish or vegetarian main.
Notes
Chef's Tip: Don’t be shy with the salt — the cream and potatoes absorb quite a bit. The pressing technique ensures the layers hold together beautifully once baked.
Tried this recipe?Let us know how it was!