about contact privacy policy terms and conditions

Classic Potato Dauphinoise (Gratin Dauphinois)

August 7, 2025 by Emma Delaney

Classic Potato Dauphinoise, also known as Gratin Dauphinois, is a luxurious French side dish featuring thinly sliced potatoes layered in a rich, garlic-infused cream sauce and baked to golden perfection. With its silky texture and delicate flavor, this timeless dish is a staple in both elegant dinners and rustic meals.

Why You’ll Love This Recipe

This gratin is the epitome of comforting elegance. The creamy sauce, warm garlic notes, and perfectly baked potatoes make it an ideal accompaniment to roasted meats, poultry, or a holiday feast. Simple yet refined, it uses a few humble ingredients to create a rich and indulgent result. Whether served as a side or a stand-alone dish, it delivers timeless appeal and satisfying texture.

Ingredients

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

2 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
2 cups heavy cream
1 cup whole milk
2 garlic cloves, minced
1/4 tsp ground nutmeg
1 tsp salt
1/2 tsp black pepper
1 cup grated Gruyère cheese (or a mix of Gruyère and Parmesan)
Butter for greasing the baking dish

Directions

Preheat oven to 375°F (190°C). Lightly butter a medium-sized baking dish.
In a saucepan, combine the heavy cream, milk, minced garlic, nutmeg, salt, and black pepper. Warm gently over medium heat without boiling. Remove from heat.
Arrange half of the thinly sliced potatoes in the baking dish, slightly overlapping them.
Pour over half of the warm cream mixture and sprinkle with half of the cheese.
Repeat with the remaining potatoes, cream mixture, and cheese.
Cover the dish with foil and bake for 40 minutes.
Remove the foil and bake uncovered for another 25–30 minutes, or until the top is golden and the potatoes are fork-tender.
Allow the gratin to rest for 10 minutes before serving to let the sauce thicken slightly.

Servings and timing

This recipe yields approximately 6 servings.
Prep time: 15 minutes
Cook time: 70 minutes
Total time: 1 hour 25 minutes

Variations

Add onions: Layer thinly sliced onions between the potatoes for added sweetness.
Try different cheeses: Replace Gruyère with Emmental, Comté, or a blend of sharp cheddar and Parmesan.
Add herbs: Fresh thyme or rosemary can be infused into the cream or layered between the potatoes.
Make it richer: Use all heavy cream instead of a cream and milk combination for an ultra-decadent version.
Add garlic flavor: Rub a cut garlic clove over the dish before buttering for deeper aroma.

Storage/Reheating

Storage: Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating: Warm in the oven at 350°F (175°C) covered with foil until heated through.
Freezing: It is not recommended to freeze this dish, as the texture of the potatoes and cream may change upon thawing.

FAQs

What is the difference between Potato Dauphinoise and Potatoes au Gratin?

Dauphinoise is traditionally made with raw potatoes, cream, and sometimes cheese, while gratin typically includes cooked potatoes and a cheese-heavy topping. This version blends the two for rich flavor and texture.

Can I use milk only instead of cream?

Using only milk will make the dish lighter, but it may not have the same creamy richness. A mix of milk and cream is ideal.

Do I have to peel the potatoes?

Peeling is recommended for a smoother texture, but you can leave the skins on if using thin-skinned varieties like Yukon Gold.

What type of potato works best?

Yukon Gold and Russet potatoes are ideal due to their starch content, which helps create a creamy consistency.

Can I prepare this dish ahead of time?

Yes. You can assemble it in advance, cover it, and refrigerate for up to 24 hours before baking.

How thin should the potatoes be sliced?

About 1/8-inch thick is ideal. Use a mandoline slicer for uniform slices.

Why is my gratin watery?

This can happen if the potatoes aren’t starchy enough or the dish wasn’t baked long enough uncovered. Use starchy potatoes and ensure a proper bake time.

Can I make this dish without cheese?

Yes. Traditional Dauphinoise recipes often exclude cheese. The cream and garlic alone provide excellent flavor.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure all ingredients used (like cheese) are certified gluten-free if needed.

Can I double the recipe?

Absolutely. Use a larger baking dish and extend the baking time slightly to ensure even cooking.

Conclusion

Classic Potato Dauphinoise is a beloved French-inspired dish that transforms simple ingredients into a luxurious and comforting experience. With its tender potato layers, creamy garlic sauce, and golden cheesy top, it’s a timeless addition to any table. Whether served alongside roast meats or as the star of a vegetarian meal, this gratin offers elegance and satisfaction in every bite.