Mega cheesy Potatoes Au Gratin. Thinly sliced white potatoes layered with Parmesan cheese and smothered in a creamy garlic cream sauce.
This recipe and images have recently been updated.
The recipe for these Garlic Parmesan Potatoes Au Gratin came from a cookbook I have and a restaurant I worked at before I moved to the U.S. They’re sometimes called Potatoes Au Gratin or Dauphinoise Potatoes. Dauphine is a region of France where these creamy, cheesy slices of potato heaven were born.
The restaurant I worked at was called Highgrove House and these potatoes were always available as a side dish. It was probably one of the most popular dishes for so many good reasons. The potatoes were thinly sliced and then layered with salt, pepper and grated Gruyere.
Then the whole pan would be covered in a creamy sauce which would melt the cheese and cook the potato slices. I added garlic and used Parmesan instead of Gruyere; no worries, because you could use any strong flavored hard cheese or even drop little chunks of blue throughout the layers of potato.
Don’t skimp on the cheese!
The secret to keeping this recipe on track is to slice your potatoes as thin as you can. If you have a mandolin, go for it, but don’t sue me if you lose a finger. I think everyone who has used a mandolin before has had an accident with it. Maybe it’s like an initiation ceremony?
Keep the layers on the loose side and don’t worry too much about everything being equal in size. This is a great dish to prepare before dinner – even the day before – and let it sit in the fridge until you’re ready to throw it in the oven.
Garlic Parmesan Potatoes Au Gratin
- 1 tablespoon soft butter
- 2 1/2 pounds white potatoes sliced thinly
- 1 1/2 cup whole milk
- 1 1/2 cup heavy cream
- 4 cloves garlic minced
- 1 wedge Parmesan grated 8oz
- 1 1/2 cups finely grated Parmesan the powder kind
- Salt and black pepper
- Preheat the oven to 350 degrees F. Rub the butter all over the inside of a 12 x 10 x 2 1/2 inch baking tray or roasting pan and set aside.
- Slice the potatoes as thin as possible, use a mandolin if you have one and transfer them to a bowl.
- Heat the cream, milk and garlic in a pot until it starts to boil and starts to thicken slightly. Take off the heat.
- Place one layer of the potato slices in even rows and slightly shingled on the bottom of the baking dish.
- Season with salt and pepper and cover with both kinds of the grated Parmesans.
- Place another layer of potatoes on top of the first layer going in the opposite direction and season again. Sprinkle more cheese on top.
- Repeat with a final layer of potatoes ending with a cheese layer on top. Season again.
- Slowly pour the hot milk mixture over the layered potatoes making sure to cover all of them and place in the oven.
- Gently press down on the potatoes to make sure the liquid is getting in all the spaces.
- Bake for about 60-70 minutes or until the tip of a sharp knife can go through the potatoes and the cheese and cream are all melted.
Serve warm or cold sliced into squares.