Gratin Dauphinois (Potato Gratin)

Name: Gratin Dauphinois (Potato Gratin)
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Ingredients: 1 large garlic clove (halved); butter (for greasing the baking dish); 1 1/2 cups heavy cream; 1 cup whole milk; 2 pounds russet potatoes (or other starchy potato, peeled and sliced into 1/8-inch thick rounds (see recipe note #1)); kosher salt (2 teaspoons or more); freshly ground black pepper (to taste); 2 ounces shredded gruyere cheese (optional (or more, see recipe note #3)); 1/4 cup finely chopped fresh chives (for garnish, optional)

Jump to Recipe

Gratin Dauphinois is a simple but deeply savory and satisfying dish. Seasoned potato slices bubble away until they nearly melt in a thick, ultra creamy sauce. It’s the kind of decadent dish that’s worth a splurge on holidays and special occasions.

serving Gratin Dauphinois with a large spoon

With this easy recipe, you’ll only need 7 simple ingredients (plus salt and pepper), 20 minutes of active time, and a baking dish. No sauce making or stovetop required.

Nigel Slater, one of my favorite food writers, inspired this recipe. His book Appetite not only has mouthwatering photos, it’s a sensory pleasure to read. In his Gratin Dauphinois recipe, which he titles “A Creamy Unctuous Potato Dish,” he instructs readers to peel their potatoes as the skins “are totally at odds with the gratin’s hedonistic overtones.” I agree.

Gratin Dauphinois served pictured from overhead

There are plenty of wonderful, lighter potato dishes with skins intact, two of my favorites are Mashed Red Potatoes and Skillet Potatoes. But this dish is worth the indulgence. And if you’re lucky enough to have leftovers, it tastes even better heated up the next day.

Ingredients You Need to Make Gratin Dauphinois

Gratin Dauphinois Ingredients on a white marble board

Russet Potatoes: Or other starchy potatoes (not waxy potatoes), peeled. Look for firm potatoes that have not started to sprout (an indication that they’re old). And avoid any green-tinged potatoes.
Butter: For buttering the baking dish.
Garlic: Just one, large clove for rubbing the baking dish.
Heavy Cream: For an even richer dish, you can substitute the milk for more heavy cream (also called double cream).
Whole Milk
Kosher Salt
Black Pepper: Ideally freshly ground.
Cheese: Gruyère cheese or Comté (French Swiss-type cheese) – optional.
Chives: For garnish.

An Easy Recipe You Can Make Anywhere

I first made this dish on an anniversary trip to Paris in the compact, but well-equipped kitchen of our vacation rental.

For a few reasons, I prefer to rent an apartment when we travel instead of staying in a hotel. The most obvious reason is that it tends to be less expensive, not just in the nightly rate, but because we don’t eat out as often. And that’s the most important reason of all, the not eating out as often, because after about two days of it, I’m done.

I don’t cook anything complicated in these little apartments, but being able to cook makes me feel a little more at home. Especially in a place where you don’t speak the language, it’s nice to have a little part of your day feel familiar.

Gratin Dauphinois served in a white casserole dish

Gratin Dauphinois is similar to a dish that my mom made growing up, but richer. My mom used to make scalloped potatoes, just a white sauce with butter, flour and milk, poured over raw, sliced potatoes and baked. But this recipe skips the white sauce by baking the raw potatoes in rich blend of heavy cream and milk (then topped with cheese if you like). It’s the ultimate potato side dish! And so simple.

A Note on Slicing Potatoes

You want your potato slices to be uniformly thin (~1/8-inch thick). A sharp knife will work, but if you have a mandoline, this is a great time to use it. A ~1/8-inch (3mm) food processor slicing disc is also a great option if you have one.

FAQ

Why are they called Dauphinois Potatoes?

This dish, using the gratin technique, originated in the Dauphiné region of south-eastern France.

What is the difference between Dauphinois and Lyonnaise?

Dauphinois (meaning “from Dauphiné” in French) potatoes are a French side dish of thinly sliced raw potatoes layered with cream, milk, and sometimes Gruyère cheese, and baked. Lyonnaise (meaning “from Lyon” in French) potatoes are also a French dish of layered potatoes, but they are pan-fried in butter with onions and parsley.

What goes well with Gratin Dauphinois?

Slow Cooker Duck Confit
Pan-Fried Lamb Chops
Coq au Vin Blanc (An ultra-decadent pairing.)
A simple green salad dressed with Champagne Vinaigrette

How to Make Gratin Dauphinois

First, preheat the oven to 350˚F and butter a 1 1/2-quart baking dish (or casserole dish or gratin dish). Rub sides and bottom of dish with cut side of a halved clove of garlic. in a glass measuring pitcher, whisk together heavy cream (double cream), and milk. Add one layer of potato slices to bottom of baking dish and season with salt and pepper; top with 1/3 of cream mixture. Repeat layers twice, finishing with cream mixture.

first layer of sliced potatoes in baking dish

first layer of sliced potatoes with cream mixture in baking dish

Finally, bake 70 minutes, until bubbly and golden brown with some crispy edges. Top with cheese if desired and bake 10 minutes more. Remove from oven and let stand at least 10 minutes before serving. Sprinkle with chives and serve.

Print Recipe

5 from 9 votes