Thinly sliced potatoes are gently baked in a rich, garlicky cream sauce until meltingly tender, then finished with a golden, bubbling crust. This elegant French side dish, known as Gratin Dauphinois, is a timeless classic that delivers creamy indulgence with every bite. Whether served alongside a roast or as a vegetarian main, it’s a standout on any table.

Why You’ll Love This Recipe

Classic Potato Dauphinoise is a recipe you’ll return to for its luxurious texture and deep flavor. Here’s why it stands out:

• Silky, melt-in-your-mouth potatoes in every layer
• Perfect balance of garlic, cream, and nutmeg
• Elegant presentation for holidays or dinner parties
• Minimal ingredients with maximum impact
• Can be customized with or without cheese

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 lbs (900g) Yukon Gold or Russet potatoes, thinly sliced
• 2 cups heavy cream
• 1 cup whole milk
• 2 garlic cloves, minced
• 1/4 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup grated Gruyère cheese (optional, for extra richness)
• 1 tablespoon unsalted butter, for greasing the dish

Directions

1. Preheat oven to 350°F (175°C).
2. Lightly butter a round or rectangular baking dish.
3. In a medium saucepan, combine heavy cream, milk, minced garlic, nutmeg, salt, and pepper. Warm over medium heat, stirring occasionally, until hot but not boiling.
4. Arrange a layer of sliced potatoes in the baking dish, slightly overlapping the edges.
5. Pour a portion of the cream mixture over the potato layer. If using, sprinkle a bit of Gruyère cheese on top.
6. Continue layering potatoes, cream mixture, and optional cheese until all ingredients are used.
7. Press down gently to ensure the potatoes are submerged in the liquid.
8. Cover the dish with foil and bake for 45 minutes.
9. Remove the foil and continue baking for 25–30 minutes, or until the top is golden brown and bubbling.
10. Let the gratin rest for 10 minutes before serving to allow it to set for clean slicing.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes

Variations

• Cheesy Version: Add Gruyère, Comté, or Parmesan cheese between layers for a richer dish.
• Herbed Dauphinoise: Add fresh thyme, rosemary, or chives for aromatic depth.
• Lighter Version: Use half-and-half or a blend of milk and light cream instead of full heavy cream.
• Garlic Lovers: Rub a cut garlic clove over the baking dish before buttering for intensified flavor.
• Individual Portions: Bake in ramekins for a refined presentation.

Storage/Reheating

Storage: Cover and refrigerate leftovers for up to 4 days.

Reheating: Reheat in a 350°F (175°C) oven for 15–20 minutes or until heated through. For a quicker option, microwave individual portions in 30-second intervals, though this may soften the crispy top.

FAQs

Can I make Potato Dauphinoise ahead of time?

Yes. Prepare and bake the dish, then cool and refrigerate. Reheat in the oven before serving for best texture.

Can I freeze Potato Dauphinoise?

Yes, but freezing may slightly affect the texture. Let it cool completely, wrap tightly, and freeze for up to 2 months. Reheat from frozen at 350°F until hot throughout.

What’s the best potato to use?

Yukon Gold or Russet potatoes are ideal due to their balance of starch and moisture, which helps create a creamy consistency.

Do I have to peel the potatoes?

Peeling is recommended for a smoother texture, but if using thin-skinned varieties like Yukon Gold, you may leave them unpeeled.

Is cheese traditional in Gratin Dauphinois?

Traditional French Gratin Dauphinois does not include cheese. However, cheese is a common and delicious variation, especially in regions like Savoy.

Can I substitute milk alternatives for a dairy-free version?

Yes, use unsweetened plant-based milk and cream alternatives. Be sure they are heat-stable and neutral in flavor.

How thin should I slice the potatoes?

Aim for 1/8-inch thick slices, ideally using a mandoline for uniformity and even cooking.

Can I use just cream instead of milk and cream?

Yes, for a richer dish, you can use only heavy cream. The result will be denser and more indulgent.

What dishes pair well with Potato Dauphinoise?

It pairs beautifully with roast meats, poultry, or sautéed greens for a balanced meal.

Why did my gratin curdle?

Curdling may happen if the cream mixture is boiled or the oven temperature is too high. Warm the mixture gently and bake slowly to prevent this.

Conclusion

Classic Potato Dauphinoise is a luxurious, comforting dish that showcases simple ingredients at their finest. Its creamy interior and golden top make it a favorite for special occasions and everyday dinners alike. Whether you’re embracing French tradition or adding your own twist, this recipe offers timeless elegance and rich flavor in every bite.

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