What is the difference between Gratin Potatoes (Dauphinoise) and scalloped potatoes?

Dauphinoise uses cream and often raw garlic, and it typically includes a cheese like Gruyere. Scalloped potatoes may use a roux or thinner milk and sometimes lack cheese. Dauphinoise yields a richer, creamier result.

Can I use a different potato variety?

Yes. Yukon Gold gives a creamy, buttery texture. Russet absorbs cream well and becomes fluffy. Avoid waxy potatoes like red potatoes; they stay firm and resist melding into the cream.

How do I prevent the gratin from becoming watery?

Slice evenly, warm the cream, and bake covered first then uncovered. Let the dish rest before slicing so the liquid sets. Use the right cheese that melts but does not release excess moisture.

Can I make Gratin Potatoes (Dauphinoise) ahead of time?

Yes. You can assemble and refrigerate for up to 24 hours before baking. Bake straight from the fridge, adding 10–15 minutes to the covered bake time.

Gratin Potatoes (Dauphinoise) — 7 Easy Steps to Perfection

Name: Gratin Potatoes (Dauphinoise)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: French
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)

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)

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Instructions

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