My easy, no-boil recipe for Gratin Dauphinois gives you impossibly tender potatoes in a rich, velvety cream sauce that will not curdle. 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.
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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. And if you’re lucky enough to have leftovers, it tastes even better heated up the next day.
“Thank you! Comes out perfect. Bubbly and cheesy…When I found your recipe I couldn’t believe that I could make such a regal gift to me first and then my family. Cream. Milk. Cheese and potatoes. A holiday dish to knock your family out of their socks. Readers make it this week. True bliss♥️”
Minnie
Table of Contents
Why This Recipe Works
- No Pre-Cooking Required: This is my “no-boil” method that makes this recipe not only easier, but more reliable. By layering the raw, unrinsed potato slices directly into the dish, they release their starches into the cream as they bake. This starch thickens the sauce naturally; no need to dirty an extra pan for making a roux.
- A Foolproof Sauce: The big fear with gratins is a broken, greasy sauce. My method is designed to prevent this exact problem. The high fat content in the heavy cream thickens the sauce naturally and keeps it from curdling at the moderate 350°F baking temperature. This gives you a stable, rich, and smooth sauce every time.
- Maximum Flavor from Minimalist Ingredients: Rubbing the cutside of a raw garlic clove all over the dish itself, infuses the entire gratin with a whisper of aromatic flavor. It’s a classic French technique that makes a big difference.
- Tender Potatoes, Guaranteed: The long, slow bake at a moderate temperature gives the potatoes ample time to absorb the cream mixture, cooking them until they “melt-in-your-mouth.”
Ingredients for Gratin Dauphinois
- Russet Potatoes: Choose firm, heavy-for-their-size russet potatoes without sprouts or green spots. Their high starch content is ideal for creating a creamy texture in the gratin.
- Butter: Be sure it’s well-chilled for easier handling when greasing the baking dish.
- Garlic: Just one, large clove for rubbing the baking dish. Look for plump cloves with a papery skin that’s intact, indicating freshness, for the most robust flavor.
- Heavy Cream: Opt for heavy cream with a high fat content for a richer, more indulgent gratin. Avoid creams with stabilizers or added ingredients.
- Whole Milk: Fresh whole milk adds to the creaminess of the gratin. Make sure it’s as fresh as possible for the best flavor.
- Cheese: Gruyère or a similar-aged, good melting cheese (like Comte, a French Swiss-style cheese) is ideal. The cheese should be firm and have a nutty, savory flavor.
- Chives: Fresh chives should be bright green and tender, not wilted or yellowing, for the garnish. They add a mild onion flavor and a pop of color to the dish.
Cheese or No: Dauphinois vs. Savoyard
A true Gratin Dauphinois from the Dauphiné region of France doesn’t include cheese. Once you add cheese (as we all love to do), it’s technically called a Gratin Savoyard. But I love the savory, nutty flavor Gruyère adds, so I include it in my recipe as an option. To me, you get the best of both worlds: the classic, creamy technique with that irresistible golden, cheesy crust.
How to Make Gratin Dauphinois
Prep the Dish and Cream; Layer the Gratin: Preheat the oven to 350˚F. Rub your 1 1/2-quart baking dish with the garlic clove and then grease it with butter. In a pitcher, whisk together the heavy 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.
Bake Until Golden; Add Cheese and rest: 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.
Pro Tips
- Slicing Tip: 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.
- Don’t Rinse the Potatoes: This is my most important secret. That cloudy starch on the sliced potatoes is your best friend. It’s the natural thickener that creates a creamy, velvety sauce. Rinsing it away is the number one cause of a thin or watery gratin.
- Smooth the Layers: As you layer the potatoes and cream mixture, take a moment to smooth out each layer. This small step helps to remove air pockets and helps to distribute the the cream mixture evenly.
- Use the Right Baking Dish: Double check the size of your baking dish (it should be a 1 1/2-quart dish for this recipe). Too large and your gratin will be thin and overcooked, too small and it may not cook through properly.
- Resting is Required: Allow the gratin to rest for 10-15 minutes after baking. This cooling period lets the dish set, making it easier to serve while still enjoying it warm.
- How to Prevent Burning: Keep an eye on your gratin in the last 20 minutes of baking. If it’s browning too quickly, a loose tent of aluminum foil can prevent burning while still allowing the heat to circulate.
Recipe Variations
- Extra Cheesy Gratin: If you love a serious cheese-pull, don’t just top the gratin. Add 2 ounces of shredded Gruyère between each layer of potatoes as you build the gratin, in addition to the 2 ounces on top.
- Add Thyme: For a more herbal note, sprinkle a few teaspoons of fresh thyme leaves between the potato layers.
What to Serve With Gratin Dauphinois
- Slow Cooker Duck Confit
- Pan-Fried Lamb Chops
- Roasted Boneless Leg of Lamb
- Coq au Vin Blanc (An ultra-decadent pairing.)
- A simple green salad dressed with Champagne Vinaigrette
FAQ
It usually happens for two reasons: 1) You used low-fat milk, which curdles easily, or 2) Your oven was too high. My recipe solves this by using a high-fat heavy cream to stabilize the whole milk and baking at a moderate 350°F.
You must use a high-starch potato. Russets are my top choice because they break down just enough to make the sauce incredibly silky. Yukon Golds can also work, but they hold their shape more and don’t have quite the same “melt-in-your-mouth” texture.
No, you don’t need to. Some recipes call for it, but I find it’s just an extra, messy step. My no-boil method bakes the raw potatoes in the cream, which both cooks them and thickens the sauce with their natural starches. It’s easier and, in my opinion, better.
Yes! This is one of my favorite dishes to make ahead for a party. You have two options:
Option 1 (Assemble): Assemble the entire gratin (uncooked), press plastic wrap directly onto the surface of the top layer to prevent the potatoes from browning, and refrigerate for up to 1 day. Let it sit at room temp for 30-45 minutes before baking (it may need an extra 10-15 minutes in the oven).
Option 2 (Bake & Reheat): Bake the gratin completely, let it cool, then cover and refrigerate for up to 3 days. Reheat, covered with foil, in a 325°F oven for 20-30 minutes, or until hot and bubbly.
More Amazing Potato Sides
Gratin Dauphinois (Potato Gratin)
Video
Equipment
- Mandoline Slicer Not required, but makes slicing faster and slices more uniformly thick.
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
Instructions
- Preheat oven to 350 °F (177 °C).
- Prep the Baking Dish: With cut sides of garlic clove, firmly rub the bottom and sides of a 1 1/2-quart baking dish. Then generously coat bottom and sides with butter.
- Mix the Cream: In a pitcher, whisk together cream and milk. (A 4-cup glass measuring pitcher works great for this.)
- Assemble the Layers: Layer 1/3 of potato slices into prepared baking dish. Season generously with salt and pepper and pour over 1/3 of the cream mixture. Repeat with 2 remaining layers, finishing with cream mixture that should just cover the potatoes.
- Bake and Rest: Bake 70 minutes, until bubbly on the edges and golden brown on top. Sprinkle with cheese if using and bake 10 minutes more. Let stand 10 to 15 minutes. Garnish with chives and serve.
Notes
- My Slicing Secret: A mandoline or food processor slicing disc makes quick work of this.
- Do NOT Rinse Potatoes: I’m serious about this one! That starch on the potatoes is what thickens our sauce. Do not rinse it off. Just slice and layer.
- Spill-Proofing: I always place the baking dish on a parchment-lined, rimmed baking sheet. This dish is full and will bubble over, and this trick saves me so much oven-cleaning.
- Cheese Level: You can absolutely skip the cheese for a more traditional Dauphinois. Or, if you’re like me and love a cheesy gratin, add 2 ounces of Gruyère between each layer (4 oz total) in addition to the 2 oz on top.
- Make-Ahead: This is my go-to holiday move. You can bake it completely, cool, cover, and chill for up to 3 days. Reheat covered in a 325°F oven for 25-30 minutes until hot. Or, assemble it raw, cover with plastic wrap pressed onto the potatoes (to prevent browning), and chill for up to 1 day before baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m a fan of hedonistic potatoes and these surely fit the bill. I love adding Easter ham leftovers to mine, but for Christmas, these are perfect!!
ha! Hedonistic is the perfect adjective, Liz. Thank you!
Thanks, Marissa! Given the situation right now, we’re having a very small Christmas dinner here in the Sierra Nevada mountains in NorCal—just me and my sister and bro-in-law. But we’re going to have traditional prime rib and I will definitely make Pommes Gratin Dauphinous—what a wonderful and perfect recipe! Happy holidays! I enjoy your website-blog-recipes so much!
I appreciate that so much, Bob! And what a wonderful meal. Wishing you and your family Safe and Happy Holidays!
Whenever my family has a big holiday dinner, someone is in charge of bringing “cheesy potatoes”. What this really means is subjective, so I think I might need to make your recipe next time it’s my turn!!
I love to hear that, Katherine!
Ah, this looks amazing, Marissa! First of all, I love your logic behind renting apartments on vacation – I’m going to keep that in mind whenever we can travel again. The bit of homecooked goodness would be a nice way to balance all of the eating out. Speaking of homecooked goodness, these potatoes look amazing! This sounds like the side dish of all side dishes right here. 🙂
Thanks, David! I bet that once you try an apartment, you’ll be hooked. It’s so fun to cook simple meals with local ingredients while you travel!
We love potatoes all year round, but they’re particularly associated with the holiday season. A good gratin always is a great idea, and this gratin Dauphinois looks fantastic; that’s a perfect indulgence for this time of the year.
Thanks so much, Ben! I hope you’ll give it a try.
I’ve never met a potato I didn’t like and gratin has to be one of my favorite preparations.
Same, Karen! I love potatoes and this is one of my favorites too.
I haven’t made a potato au gratin in quite a while Marissa. You’re inspiring me. This side looks like it needs to make an appearance with our next grilled steak!
Perfect combo! Thank you, Mary Ann.
I made these for dinner! I just love them and maybe I love them a bit too much. I hope you’re having a fantastic holiday!
Wow, thank you so much Maureen! And, I agree, “…just one more bite.” 🙂
Marissa! This makes me so happy <3 Brings back so many memories of cozying up in small cafes and eating duck confit with gratin dauphinois. I love renting an apartment for the same reason as you. It's so nice to be able to wake up and just make yourself an egg to eat with your baguette or make a light soup for dinner. Your gratin dauphinois looks fantastic. Even though you've said you only make simple meals at the apartment, I can imagine that each one of them is absolutely scrumptious! You always have great recipes. Also, I noticed that you included the eiffel tower there in your logo…LOVE! Have so much fun exploring the city! <3
You and I were born with the same appetite my friend! You’ve described everything that I love about eating here. xoxo
Hi Marissa! What a wonderfully simple recipe! Potatoes are such comfort food for me. Thank you once again! 🙂
Me too, Dorothy! Breakfast, lunch or dinner, potatoes are so versatile! 🙂
I love potato gratin! This looks great 🙂
Thanks, Sabrina!
Interesting! I do get tired of eating out but that’s after a week or so but sometimes it’s nice to eat something in your hotel or apartment. We’ve never stayed at apartments, only hotels but hubby is quite obsessed with Air BNB.
Air BNB is where we found this apartment… 🙂
Using your recipe tonight!
Thanks!
Thanks, Tom. If I know you, there’ll be a tinker or two. 😉
Well Marissa… honestly I was confused… So I did modify slightly… First, since it was just myself and my sweetie, I cut the recipe in half. I read the recipe a couple times and something seemed missing.
I kept thinking Gratin Dauphinois… should it include cheese? In my limited command of the French language, it has always been my understanding au gratin was with cheese. Albeit, you did say slightly modified. So, I followed your recipe to a “T”, but the more I looked at the dish it was screaming for “au gratin”. To my cheese locker I went and lo and behold, I had some Gruyère! I added a ½ of cup of shredded Gruyère and my world was in balance.
They were the highlight of the meal! A small piece of meat, some fresh peas, and Dauphinois from heaven (con queso) were washed down with a lovely Cahors (Clos La Coutale). Mon ami, il est uniquement du lundi! [ French words added by Google Translator 😉 ]
Well that sounds pretty amazing. 🙂 As always, I like the way you think. 🙂
LOVE POTATO GRATIN AND I MAKE IS THE SAME WAY! GREAT RECIPE MARISSA!
Thank you, Mira. 🙂
These potatoes look fabulously creamy!
Thanks, Medha!