FranceBaked Potatoes with Cheese
Known in France as Gratin Dauphinois — layers of thinly sliced potatoes baked in cream with garlic and cheese (gruyère or emmental), creating a delicate, creamy texture inside and a crispy golden crust on top.
Key Ingredients
What you'll need
Ingredients
- 1 cloveSee recipes with garlic
garlic
i - 30 gSee recipes with vegetable oil
vegetable oil
i - 1 kgSee recipes with potatoes
potatoes
i - 140 ml
- 180 gSee recipes with hard cheese
hard cheese (Swiss or Comté), grated
i - 90 gSee recipes with butter
butter, cut into small cubes
i - to tasteSee recipes with salt and pepper
salt and pepper
i
How to make it
Instructions
- 1
Peel and crush the garlic clove with a knife. Peel and thinly slice the potatoes. Cut the butter into very small cubes.
- 2
Preheat the oven to 200°C. Rub the garlic clove on the bottom and walls of the baking dish. Coat the walls and bottom liberally with vegetable or olive oil.
- 3
Spread half of the potato slices on the bottom of the dish. Sprinkle with salt, pepper, cheese and pieces of butter. Layer the remaining potatoes and sprinkle with the remaining cheese, butter, salt and pepper.
- 4
Carefully pour the cream around the edges of the dish, around the stacked potatoes.
- 5
Bake for 30-40 minutes until the potatoes are soft and the cheese crust is golden brown. When serving, garnish with fresh herbs.
Frequently Asked Questions
Do you need to parboil potatoes before baking them in a gratin?
No — that's the key difference between gratin and other potato bakes. Raw potato slices are arranged in the dish and covered with cream: they cook through in the oven, absorbing the creamy sauce. Pre-boiling makes them fall apart and lose their structure.
Why does my gratin turn out runny instead of creamy and set?
Three reasons: the cream isn't rich enough (use at least 20–30% fat), the potato slices are too thick, or it didn't bake long enough. A gratin needs at least 60–70 minutes: during this time the starch from the potatoes thickens the cream to a smooth, creamy consistency.
Can I substitute Gruyère or Comté with another cheese in a gratin?
Yes. Emmental is the closest substitute. Gouda or cheddar also give a good crust. The key is a hard cheese that melts well and forms a golden-brown top. Soft cheeses (brie, camembert) don't work — they release too much fat.
How thin should you slice potatoes for gratin — how many millimetres?
The ideal thickness is 2–3 mm, no more. Use a mandoline or a sharp knife. Consistent thickness matters: thin slices cook evenly. Thick slices stay raw in the centre while the edges are already overcooked.
Can you make gratin without cream — with milk or stock instead?
Milk works but the gratin will be less rich. A 50/50 mix of milk and sour cream is a good compromise. Stock gives a very light version without the creamy flavour. The classic uses full-fat cream — that's what creates the signature velvety texture.
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