Classic Potato Dauphinoise is a traditional French side dish featuring layers of thinly sliced potatoes bathed in a rich, garlic-infused cream sauce, topped with Gruyère cheese, and baked to golden perfection. Its luxurious texture and subtly aromatic flavor make it a refined yet comforting addition to any meal.
Why You’ll Love This Recipe
This dish is a perfect balance of elegance and comfort. The potatoes become tender and flavorful as they absorb the infused cream, while the top forms a beautiful, cheesy crust. It’s an ideal accompaniment to roasted meats, holiday feasts, or even a simple green salad. With minimal prep and a timeless appeal, Potato Dauphinoise is a classic that never goes out of style.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Yukon Gold or Russet potatoes, peeled and thinly sliced
- heavy cream
- whole milk
- garlic cloves, minced
- fresh thyme leaves (or dried)
- salt
- black pepper
- nutmeg
- Gruyère cheese, shredded
- butter (for greasing)
directions
- Preheat the oven to 375°F (190°C). Butter a 9×13-inch or similarly sized baking dish.
- In a medium saucepan, combine the heavy cream, milk, minced garlic, thyme, salt, pepper, and nutmeg. Gently heat over medium, stirring occasionally, until warmed through—do not allow to boil.
- Arrange half of the sliced potatoes in the prepared baking dish, overlapping the slices slightly.
- Pour half of the warm cream mixture over the potatoes and sprinkle evenly with half of the shredded Gruyère cheese.
- Repeat with the remaining potato slices, cream mixture, and cheese.
- Cover loosely with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 20–25 minutes, or until the top is golden and bubbling and the potatoes are fork-tender.
- Let the dish rest for 10 minutes before serving to allow the sauce to thicken slightly.
Servings and timing
This recipe yields 6–8 servings.
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Rest Time: 10 minutes
Total Time: 1 hour 40 minutes
Variations
- Cheese Substitutes: Replace Gruyère with Comté, Fontina, or a sharp white cheddar.
- Add-On Ingredients: Layer in caramelized onions, cooked leeks, or sautéed mushrooms for added depth.
- Lighter Version: Use half-and-half in place of cream, though the result will be slightly less rich.
- Herb Variations: Use rosemary, chives, or sage for a different aromatic profile.
- Vegan Option: Use plant-based cream, non-dairy cheese, and vegan butter; substitute potatoes with sweet potatoes for added flavor.
storage/reheating
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, place in a 350°F (175°C) oven, covered with foil, for 15–20 minutes or until heated through. Individual portions can be microwaved, though oven reheating maintains better texture. Freezing is possible, but thaw overnight in the refrigerator before reheating to preserve the creamy texture.
FAQs
What’s the difference between gratin and dauphinoise?
Potato Dauphinoise traditionally uses raw potatoes and cream, while gratin often includes pre-cooked potatoes and may feature breadcrumbs on top.
Can I make this dish ahead of time?
Yes, you can prepare it up to a day in advance. Cover and refrigerate after assembling or baking. Reheat before serving.
Do I have to peel the potatoes?
Peeling is traditional for a smoother texture, but you may leave the skins on for a more rustic appearance.
Why is my dauphinoise watery?
This can happen if the dish wasn’t baked long enough or if the potatoes release excess moisture. Use starchy potatoes and ensure adequate bake time.
Can I use milk only instead of cream?
You can, but the dish will be less rich and may not thicken as well. A mix of cream and milk is recommended.
What’s the best type of potato for this dish?
Yukon Gold or Russet potatoes are best due to their starch content and ability to hold shape.
Can I freeze Potato Dauphinoise?
Yes, but it’s best frozen after baking. Cool completely, wrap well, and freeze for up to 2 months. Thaw in the refrigerator before reheating.
How thin should the potatoes be sliced?
Aim for 1/8-inch thickness. A mandoline slicer helps achieve uniform slices.
What can I serve with this dish?
It pairs beautifully with roasted meats, poultry, or grilled vegetables, and also complements simple green salads.
Is it necessary to use Gruyère cheese?
Gruyère offers a rich, nutty flavor, but it can be substituted with other melting cheeses like Emmental, Fontina, or cheddar.
Conclusion
Classic Potato Dauphinoise is a timeless and luxurious side dish that brings warmth and richness to any meal. With its velvety interior, crispy golden top, and fragrant cream sauce, it’s a testament to the elegance of simple ingredients prepared with care. Whether for a festive holiday table or a cozy family dinner, this dish is sure to become a favorite.
Print
Classic Potato Dauphinoise
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Classic French potato dauphinoise made with thinly sliced potatoes baked in a garlic-infused cream sauce and topped with melted Gruyère cheese for a rich, indulgent side dish.
Ingredients
- 2 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1/2 cup whole milk
- 2 garlic cloves, minced
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1 cup Gruyère cheese, shredded
- 1 tbsp butter (for greasing)
Instructions
- Preheat oven to 375°F (190°C) and butter a 9×13-inch or oval baking dish.
- In a saucepan, combine cream, milk, garlic, thyme, salt, pepper, and nutmeg. Heat gently over medium heat until warm but not boiling.
- Arrange half of the sliced potatoes in the prepared dish, slightly overlapping each slice.
- Pour half of the warm cream mixture over the potatoes and sprinkle with half of the shredded Gruyère cheese.
- Repeat with remaining potatoes, cream mixture, and cheese.
- Cover loosely with foil and bake for 45 minutes.
- Remove the foil and continue baking for an additional 20–25 minutes, or until the top is golden brown and bubbling.
- Let rest for 10 minutes before serving to allow the dish to set.
Notes
- Use a mandoline slicer for evenly thin potato slices.
- For added depth, rub the dish with a cut garlic clove before buttering.
- This dish can be made a day ahead and reheated gently in the oven.
Nutrition
- Serving Size: 1/6 of dish
- Calories: 360
- Sugar: 2g
- Sodium: 290mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 95mg
Your email address will not be published. Required fields are marked *