Potatoes au Gratin, it’s the only way to make scalloped potatoes.
Indulge in Potatoes au Gratin—creamy, decadent French scalloped potatoes that are perfect for Thanksgiving, Christmas, and all your holiday gatherings! This classic French holiday dish features thinly sliced potatoes layered with cream, garlic, and gruyère cheese, then baked to golden perfection. The result is a rich, comforting side that pairs beautifully with any holiday spread. Bring a taste of France to your table this season with this unforgettable, crowd-pleasing recipe.
This Thanksgiving Series
Welcome back or to the Table. I am curating, creating and working so hard on this positive community, recipes and decor (tbd). Bringing “Brit’s Table” to life is such a joy and I love creating series like this for you that is all about cooking for others and giving thanks for what we are blessed to have. Thank you for being here. So, buckle up because it’s going to be an amazing series of food and fun for Thanksgiving!
I also have to be upfront about my links and where you can find me (more below).
I am now an Amazon affiliate, so I want to disclose that I do have links to products I use in case you guys are curious! Now here’s the part where I drop all my links to my socials for you. Appreciate you!
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Pinterest is the best place to save these recipes. You can put them in a folder and keep it all organized!
Gratin Dauphinois – The story
So, my recipe is tradition in a sense. But not the most traditional, traditional. Dating back to the late 1700’s this recipe was made with just thinly sliced potatoes and quality, thick cream. It then developed over the years in France to include cheese. This specific cheese is gruyère. In some cases recipes include thyme, nutmeg or parmesan.
For this recipe, I opted for a traditional one Adrien – my husband – has grown up with. The simplicity of the dish and depth of flavor is my favorite part about it.
So, what really inspired me to make this is of course my wonderful French husband and my joy of learning about his culture and food. Thankful.
I hope you make this recipe this holiday season for the people you love the most.
What you may need…. and want..
A Mandoline Slicer – I ordered one of these after I did this whole recipe by hand.
Knife Sharpener – If you decide not to go with the Mandoline. Also, this is the knife sharpener (for basic knifes) that I use! I love it!
The Recipe:
Ingredients:
- 7 Golden Potatoes
- 2-4 Garlic Cloves, Minced – I always go heavy on the garlic
- 1/2 Cups of Heavy Cream
- 2 Tbsp Melted Butter
- 1 Tsp Salt – This is the salt I use!
- Fresh Ground Pepper
- 2 1/2 Cups of Gruyère Cheese – Shredded
Method:
- Preheat the oven to 350F/177C.
- Gather all your ingredients, cream, butter, garlic, potatoes, salt and pepper. Make sure to wash your potatoes.
- Now we will mix the cream, salt, minced garlic and butter together. [Do not be alarmed if the butter gets a little chunky in the cold cream] It all melts anyway.
- Now for the tedious part of the recipe if you don’t have a Mandoline. You are going to peel all your potatoes and then slice them really thinly, as pictured above.
- Time to prepare the cheese. Grate your 2.5 cups of gruyère cheese now!
- Now you are going to lay a 3rd of your sliced potatoes at the bottom of the baking dish, followed by the heavy cream mix then followed by the cheese. – Repeat these steps 2 more time until all the ingredients are used up.
- After repeating all the steps 3 times, you will be ready to cover with cheese and pepper at the top. Then cover in foil. Not too tight, so the cheese doesn’t stick to it.
- Place it in the oven for 1 hour and 30 minutes. Remove the foil at the end and make sure the potatoes are soft by piercing a knife through. It should come out easily.
- Now broil the top for 5-10 minutes.
- You are done!!! Your potatoes should be soft, and the cheese should be broiled on top! [It will look a little more crusty than mine because I have a bottom broiler!] But just as delicious.
Other Recipes You will Love:
Whole Baked Chicken Recipe – This is a perfect healthy dinner or a perfect bird to roast for the holidays.
Harvest Salad – Looking for the perfect winter and fall salad? She is right here.
Creamy Roasted Pumpkin Soup – Like velvet in your mouth.
Italian Meatball Soup – My husband’s favorite soup of all time.
Italian Penicillin Soup – We love soups around here. This one is my favorite.
Comments/Questions?
I love hearing from each and every one of you. Please feel free to comment below on how this worked out for you, if you have any questions, or if you just want to say hello!
Don’t forget to share your creations on Instagram and tag me so I can see your delicious holiday recipes!
Thank you so much for being here! I appreciate you all and your support!
Gratin Dauphinois – French Scallop Potatoes
Equipment
- mandoline If you have one, just makes your life easier!
Ingredients
- 7 Golden Potatoes
- 2-4 Garlic Cloves Minced – I always go heavy on the garlic
- 1/2 Cups of Heavy Cream
- 2 Tbsp Melted Butter
- 1 Tsp Salt – This is the salt I use!
- Fresh Ground Pepper
- 2 1/2 Cups of Gruyère Cheese – Shredded
Instructions
- Preheat the oven to 350F/177C.
- Gather all your ingredients, cream, butter, garlic, potatoes, salt and pepper. Make sure to wash your potatoes.
- Now we will mix the cream, salt, minced garlic and butter together. [Do not be alarmed if the butter gets a little chunky in the cold cream] It all melts anyway.
- Now for the tedious part of the recipe if you don’t have a Mandoline. You are going to peel all your potatoes and then slice them really thinly.
- Time to prepare the cheese. Grate your 2.5 cups of gruyère cheese now!
- Now you are going to lay a 3rd of your sliced potatoes at the bottom of the baking dish, followed by the heavy cream mix then followed by the cheese. – Repeat these steps 2 more time until all the ingredients are used up.
- After repeating all the steps 3 times, you will be ready to cover with cheese and pepper at the top. Then cover in foil. Not too tight, so the cheese doesn’t stick to it.
- Place it in the oven for 1 hour and 30 minutes. Remove the foil at the end and make sure the potatoes are soft by piercing a knife through. It should come out easily.
- Now broil the top for 5-10 minutes.
- You are done!!! Your potatoes should be soft and the cheese should be broiled on top! [It will look a little more crusty than mine because I have a bottom broiler!] But just as delicious.
