Potatoes au gratin recipe – how to make gratin dauphinois

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It’s hard to resist this gratin dauphinois, which consists of tender potato slices, creamy cream sauce and a golden layer of cheese. It tastes delicious, smells heavenly and is easy to prepare. You can find a detailed potatoes au gratin recipe with the exact quantities and step-by-step instructions below.

Which potatoes for gratin dauphinois?

Predominantly waxy potatoes are best for the gratin dauphinois. They do not need to be pre-cooked. In contrast to a starchy potato variety, waxy potatoes do not fall apart when baked in the cream sauce, but retain their shape.

Modify the recipe

This potatoes au gratin recipe can be easily modified according to taste, similar to the pumpkin lentil soup recipe.

For example, you can leave out the grated cheese. In France, by the way, the classic gratin dauphinois is prepared without cheese.

You can adjust the amount of onions and garlic to taste. The gratin is also delicious without onions.

You can also use any spices or herbs you like for the recipe, just like for the galushki. I have flavored the potato gratin with grated nutmeg, black pepper and salt.

You can adjust the proportions of cream and milk. For example, use only cream if you like the potatoes au gratin even creamier. For a lighter version, you can use milk and cream in a 1:1 ratio.

As a main course or side dish

The potatoes au gratin is filling and ideal as a main course, just like the stuffed tomatoes or the cheese pasta. With this simple recipe, you can conjure up a delicious vegetarian lunch or dinner in no time at all.

But it also works perfectly as a side dish. Serve with the lentil patties, oatmeal patties or vegan roast, for example.

Vegan variation

The gratin dauphinois is just as delicious in a vegan version. Replace the cream with a vegan heavy cream or soy cuisine. Instead of milk, use a plant-based milk alternative, such as soy milk. Use also vegan butter or margarine.

If you don’t want to miss out on the golden layer of cheese in your vegan potato gratin, prepare the cashew sauce that I used to make my vegan lasagne.

For the cashew sauce, you will need

• 80 g cashews,
• 10 g yeast flakes,
• 120 ml water,
• salt and black pepper to taste.

Put all the ingredients in a blender and mix to a creamy sauce. Pour over the casserole before baking.

Of course, you can also use a vegan grated cheese alternative or a vegan Parmesan cheese instead, similar to the vegan version of my pumpkin pasta bake or the vegetarian pelmeni casserole.

This potato gratin is

• creamy,
• tender,
• spicy,
• savory,
• incredibly tasty,
• filling,
• aromatic,
• vegetarian,
• made with raw potatoes,
• with cheese – also possible without,
• quick and easy to prepare,
• ideal as a main course or side dish,
• a classic of French cuisine.

Simple potatoes au gratin recipe

The potatoes au gratin recipe, which you can find here at the end of the post in the recipe box, is totally simple. The potatoes do not need to be pre-cooked.

Step 1:

First, prepare everything. Grease the casserole dish with butter. Finely chop onion and garlic. Cut potatoes into very thin slices.

Step 2:

Now layer the potatoes with the onions and garlic in the casserole dish. Season each layer with salt, pepper and nutmeg.

Step 3:

Pour cream and milk over the potato slices so that they are just covered. Spread pieces of butter and grated cheese on top.

Step 4:

Now just pop the potato gratin into the oven for about 45 minutes.

How to make potatoes au gratin: tips and tricks

• Waxy potatoes are best suited for this recipe.
• Wash the potatoes for the gratin before peeling and not afterwards. This preserves the potato starch, which helps to bind the cream sauce.
• You can refine the potato gratin with various herbs.
• The larger your casserole dish, the fewer layers you will have and the quicker the casserole will cook.
• To check whether the potatoes are cooked, pierce them briefly with a knife at any point.

Have you made the potatoes au gratin using this recipe? I look forward to your results, your star rating and your comments below on how you liked it and how it tasted.

Try these casserole recipes too:

• Zucchini cottage cheese casserole – with herbs
• Baked zucchini: vegetarian recipe for zucchini slices with feta
• Hearty rice casserole with zucchini and feta cheese – vegetarian recipe

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