Gratin Potatoes (Dauphinoise) Recipe — Creamy, Classic, Easy

introduction

Since I was very young, cooking has always held a special place in my life. My name is Adam, and I learned the magic of flavors beside my mother. Gratin Potatoes (Dauphinoise) became one of those dishes we made for holidays and quiet weeknights alike. This classic French potato casserole layers thin slices of potato with cream and cheese until it forms a golden, bubbling crust.

People search for Gratin Potatoes (Dauphinoise) when they want a rich comfort side that feels special. They want clear steps and dependable timing. In this article, you will learn what makes this dish different from scalloped potatoes, how to choose the best potatoes, and the exact technique to get a creamy inside with a crisp top. If you like a cheesy side or want a show-stopping holiday dish, this recipe will deliver. For a fun twist on potatoes with bold flavors, try this cheesy ranch potatoes and smoked sausage recipe for another family favorite: https://www.simmplyrecipes.com/cheesy-ranch-potatoes-smoked-sausage/.

For more recipes follow me on Facebook and Pinterest.

why make this recipe

Gratin Potatoes (Dauphinoise) offers deep, rich flavor with minimal fuss. The dish balances creamy texture with a savory crust. You get warmth and comfort in every bite. It uses few pantry ingredients. Most cooks keep heavy cream, milk, and a hard cheese on hand. The recipe adapts well for weeknights and holidays. It pairs easily with roast beef, chicken, or a simple green salad.

Many people worry that potato gratin takes too long or that it will turn soggy. This version keeps timing clear and shows how to avoid undercooked centers and watery results. You can prep ahead and bake when guests arrive. If you want a spicy twist or layered protein, check this cheesy taco potatoes for inspiration on bold potato flavors: https://www.simmplyrecipes.com/cheesy-taco-potatoes/.

how to make Gratin Potatoes (Dauphinoise)

Start with uniform slices. A mandoline or a very sharp knife gives thin, even rounds. Even thickness cooks evenly. Rinse the slices briefly to remove excess starch, then dry them with a towel. This step reduces gluey texture.

Warm the cream and milk with garlic and nutmeg. Heat until it just simmers. Do not boil. Boiling can break the cream and make the sauce separate. Pour warm cream over layered potatoes to help them start cooking from the center out. Pack the layers slightly but do not compress them. Cheese between layers melts and binds everything together.

Cover with foil for the first bake. The foil traps steam and cooks the potatoes through. Remove the foil for the last 15–20 minutes. This step browns the top and concentrates flavor. Let the gratin rest for 10 minutes after baking. Resting lets the liquid settle. The slices hold their shape when you cut and serve.

Common mistakes include slicing unevenly, boiling the cream, and skipping the rest time. Avoid underseasoning. Salt penetrates the potatoes slowly, so be confident with seasoning in the cream. If you prefer a sharper top, broil for 1–2 minutes at the end, watching closely to avoid burning.

Ingredients

• 2 pounds potatoes (Yukon Gold or Russet)
• 1 cup heavy cream
• 1 cup whole milk
• 2 cups grated Gruyere cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1/2 teaspoon nutmeg (optional)
• 2 tablespoons butter (for greasing)

Each ingredient plays a clear role. Potatoes form the base and provide texture. Yukon Gold gives a creamy texture and buttery flavor. Russets yield a fluffier interior and absorb cream well. The heavy cream and milk combine for richness without becoming too heavy. Gruyere melts smoothly and adds a nutty, savory note. Garlic infuses the cream. Nutmeg lifts the cream with warm aroma. Butter prevents sticking and adds flavor.

If you need swaps, use Parmesan with Gruyere for a sharper bite. Use half-and-half if you want a lighter dish, but the gratin will be less rich. For dairy-free versions, try a thick almond milk plus coconut cream, though the result will differ. Choose high-quality cheese and fresh potatoes for the best outcome.

Directions

1. Preheat the oven to 375°F (190°C). Grease a baking dish with butter.
2. Peel and thinly slice the potatoes.
3. In a saucepan, combine the heavy cream, milk, garlic, salt, pepper, and nutmeg. Heat over medium until just simmering.
4. Layer half of the potatoes in the baking dish, then pour half of the cream mixture over them. Sprinkle with half of the cheese.
5. Repeat with the remaining potatoes, cream, and cheese.
6. Cover the dish with foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 15-20 minutes until golden and bubbly.
8. Let it cool for a few minutes before serving.

For perfect results, slice the potatoes thinly and evenly. Keep the cream hot but not boiling before pouring. Cover the dish for most of the bake to cook the potatoes through. Finish uncovered to get the top crisp and golden. Rest the gratin briefly to make slicing neat.

how to serve Gratin Potatoes (Dauphinoise)

Serve this dish warm and slightly rested. The texture should be silky in the center and browned on top. Gratin Potatoes (Dauphinoise) pairs well with roasted meats, grilled vegetables, or a bright salad to cut the richness. Try it with roast chicken or a garlic-herb beef roast. For a dinner that leans lighter, serve with lemony green beans or a simple arugula salad dressed with vinegar and olive oil.

You can make the gratin the day before and reheat gently in a 350°F oven until warm. If you want a complete dinner idea, pair it with a creamy chicken dish like this chicken in Boursin sauce for a truly comforting combo: https://www.simmplyrecipes.com/chicken-in-boursin-sauce-with-garlic-and-fine-herbs/.

how to store Gratin Potatoes (Dauphinoise)

Cool the gratin to room temperature within two hours of baking. Cover tightly and refrigerate for up to 3–4 days. Reheat slices in a 350°F oven for 15–20 minutes or until warmed through. To keep the top crisp, uncover for the last 5–10 minutes of reheating.

You can freeze the cooled, unbaked gratin after assembly for up to 2 months. Cover it tightly with foil and plastic wrap. Thaw overnight in the refrigerator before baking. For frozen, baked gratin, reheat from thawed in a 350°F oven. Avoid microwaving for full portions; use the oven for even reheating and to preserve texture.

tips to make Gratin Potatoes (Dauphinoise)

Slice potatoes uniformly. A mandoline speeds the process and ensures even cooking. Season generously in the cream, since the potato absorbs salt. Keep the cream warm so it does not cool the layers and slow cooking. Use a mix of cheeses for depth — Gruyere for melt and a little Parmesan for sharpness. If you want a crunchy top, mix panko with a bit of melted butter and sprinkle on top during the last 10 minutes. For a lighter version, reduce the cream slightly and add a beaten egg to set the custard; the texture will be firmer.

Check for doneness by inserting a knife into the center. It should slide through easily. If you see excessive liquid after baking, let the dish rest longer; the liquid will thicken as the gratin cools.

variation (if any)

• Herb and Garlic: Add fresh thyme or rosemary between layers for an aromatic lift.
• Mushroom and Gruyere: Sauté mushrooms and layer them with potatoes for an earthy twist.
• Bacon and Onion: Fry bacon and thinly sliced onion until caramelized. Layer with potatoes for a smoky, sweet variation.
• Cheesy Three-Cheese: Use Gruyere, sharp cheddar, and Parmesan for a bold, melty top.
• Lightened Version: Use half heavy cream and half low-fat milk. Add one beaten egg to help the custard set.
• Individual Portions: Bake in ramekins for single servings. Adjust time down to 25–30 minutes.

Each variation keeps the core technique the same: thin slices, warm cream, covered bake then uncovered finish.

FAQs

Conclusion

If you want more reference recipes and techniques for potato gratins, check Potatoes au Gratin (Dauphinoise) – RecipeTin Eats for a classic take, Potato Gratin Dauphinois (Potatoes Dauphinoise) – Olivia’s Cuisine for another clear method, and Gratin Dauphinois (Potatoes au Gratin) – Entertaining with Beth for variations on seasoning and presentation. Each page offers useful tips and photos that complement this recipe.

Gratin Potatoes (Dauphinoise)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: issam-blogger
• Total Time: 75 minutes
• Yield: 6 servings
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A classic French potato casserole layered with cream and cheese, forming a golden, bubbling crust.

---

Ingredients

• 2 pounds potatoes (Yukon Gold or Russet)
• 1 cup heavy cream
• 1 cup whole milk
• 2 cups grated Gruyere cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1/2 teaspoon nutmeg (optional)
• 2 tablespoons butter (for greasing)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 375°F (190°C). Grease a baking dish with butter.
2. Peel and thinly slice the potatoes.
3. In a saucepan, combine the heavy cream, milk, garlic, salt, pepper, and nutmeg. Heat over medium until just simmering.
4. Layer half of the potatoes in the baking dish, then pour half of the cream mixture over them. Sprinkle with half of the cheese.
5. Repeat with the remaining potatoes, cream, and cheese.
6. Cover the dish with foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 15-20 minutes until golden and bubbly.
8. Let it cool for a few minutes before serving.

Notes

For best results, ensure even slicing of potatoes and avoid boiling the cream. Allow resting time after baking for neat slicing.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: French