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Home » Recipe Index » Scrumptious Sides

Potatoes Dauphinoise

Published: Apr 1, 2021 · Modified: Apr 17, 2025 by Kris Longwell · This post may contain affiliate links

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Potatoes Dauphinoise is truly a melt-in-your-mouth showstopper of a dish.  Perfect for that epic holiday meal served alongside our Slow-Cooker Spiral Ham or Beef Tenderloin Roast. And the preparation is not difficult and can be done in advance!

A square slice of potatoes dauphinoise on a white plate and is garnished with chopped Italian parsley.

🥔 The Ingredients

With just a handful of ingredients, including potatoes, cream, and cheese, this dish comes together to create one of the best au gratin dishes, delivering a wonderfully rich and satisfying flavor in every bite. Find ingredient notes (including substitutions and variations) below.

The ingredients for potatoes dauphinoise arranged on a wooden background, including thinly sliced potatoes, heavy cream, garlic, grated cheese, salt, and pepper, all neatly organized for easy preparation.

🧀 Variations and Substitutions

  • Potatoes – Gold or yellow potatoes are recommended, but red bliss or new potatoes are a suitable substitution. Any type of waxy potato. Sweet potatoes or yams add a depth of earthy sweetness and are a delicious alternative. Starchy potatoes (ie, Russet potatoes) can be used in a pinch.
  • Cheese – Gruyére can be found in the “specialty” cheese section of most well-stocked supermarkets. It is a semi-soft Swiss cheese with a rich, creamy, nutty flavor. Swiss or Fontina are fine substitutes.
  • Cream – We go with a combination of heavy cream (or double cream) and whole milk. You can also go with half and half. Or a combination of any of these. Or, use just one. Be sure to adjust your measurements.

See the recipe card (with video) below for a full list of ingredients and measurements.

👩🏼‍🍳 How To Make Potatoes Dauphinoise

A person rubbing a cut clove of garlic over the base of a buttered oval baking dish.
  1. Step 1: Grease a baking dish with softened butter and then rub a halved garlic clove all over it. Combine thoroughly with the mixture
A person using a garlic press to add crush garlic to a saucepan filled with cream, pepper, and herbs.
  1. Step 2: In a saucepan, add heavy cream, salt, pepper, fresh thyme, and crushed garlic and bring to a simmer.  
A person using a wooden spoon to press herbs in a strainer that is resting over a glass bowl filled of the cream mixture that had just been strained.
  1. Step 3: Strain the cream into a heatproof bowl. 
A person ladling a cream sauce over the tops of thinly sliced yellow potatoes in a large oval baking dish.
  1. Step 4: Layer the potatoes in the dish, seasoning with salt and pepper, and ladle with the cream.
A person sprinkling grated Gruyere cheese over a baking dish filled with uncooked potatoes dauphinoise.
  1. Step 5: Top with grated Gruyere cheese. 
A fully cooked dish of potatoes dauphinoise that is resting on a wooden background with a large spatula and grey napkin nearby.
  1. Step 6: Bake until potatoes are very tender and browned on top.

Expert Tip

As you layer the potatoes, you want to season each layer with salt and pepper. Don’t overdo it! Add a layer of cream with each layer. The potatoes shouldn’t be completely submerged, but cream should rise to the top when you press down on the potatoes.

🍽️ When and How to Serve Potatoes Dauphinoise

  • This is truly a special dish and is wonderful for special-occasion meals during the holidays. It has become a staple in our household every Easter.
  • It’s also wonderful served alongside a homemade steak au poivre for a special romantic dinner. We often prepare these for a Valentine’s Date Night or a New Year’s Feast with Easy Lobster Tails.
  • You will need to let the potatoes rest for at least 15 minutes before slicing and serving. This helps the sauce to absorb fully into the potatoes. Also, it is extremely hot.
  • If desired, you can cover the dish with foil, and it will stay hot for 30 minutes to an hour. Recommend slicing the dish into squares and allowing guests to help themselves.

🙋🏽‍♂️ Frequently Asked Questions

Are Potatoes Dauphinoise and Scalloped Potatoes the same thing?

They are very similar, but traditionally, scalloped potatoes do not include cheese. They are both baked in a cream sauce.

Can Potatoes Dauphinoise be made in advance?

Yes. Prepare the dish without baking, cover with foil, and refrigerate for up to 24 hours. If baking chilled, add another 15 minutes to the bake time. We’ve even baked the dish before and then reheated it for 45 minutes (covered, and it was honestly still amazing.

Can Potatoes Dauphinoise be frozen?

It’s not recommended. The cream and cheese will not have the same consistency once thawed and baked.

Are Potatoes Dauphinoise gluten-free?

No. The flour used to make the roux is not gluten-free. However, go with a gluten-free flour, such as almond flour, to make the dish gluten-free.

A baking dish filled with potatoes dauphinoise with a square piece missing from it.

😋 Other Amazing Potato Recipes

  • A close-up view of a two rows of fondant potatoes on a white platter and topped with sea salt and fresh herbs.
    Fondant Potatoes (Melting Potatoes)
  • A crispy hasselback potato that is topped with grated parmesan cheese and finely chopped parsley resting in an individual oval baking dish.
    Crispy Hasselback Potatoes
  • A large circular bowl filled with mashed potatoes with melted butter on top.
    Best Mashed Potatoes
  • A close-up view of cooked smashed potatoes that are brown and crispy on the edges that have been topped with crumbled bacon, a dollop of sour cream, and snipped chives.
    Best Smashed Potatoes

Ready to make the best Potatoes Dauphinoise this side of Paris? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A square slice of layered potatoes dauphinoise being raised up on a large metal spatula.

Potatoes Dauphinoise

This Potatoes Dauphinoise recipe is a keeper. So simple, yet so elegant, rich, and perfectly balanced. It is just an amazing combination of flavor and texture. Can be made a day ahead up to the baking. If refrigerated, add another 15 minutes to the bake time.
5 from 10 votes
Print Pin Rate
Course: Side Dish
Cuisine: French
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour 30 minutes minutes
Total Time: 1 hour hour 45 minutes minutes
Servings: 8
Calories: 355kcal
Author: Kris Longwell

Video

Equipment

  • 9"x13" baking dish (or similar size)

Ingredients

  • 1 tablespoon unsalted butter room temp
  • 2 cloves garlic one cut in half, one left whole
  • 2 cups heavy cream
  • 1 cup whole milk
  • Kosher salt
  • Freshly ground black pepper
  • 3 sprigs fresh thyme
  • 3 lbs potatoes Yukon gold, peeled and thinly sliced. If using a mandolin, cut to ⅛” thickness.
  • 8 oz gruyere cheese grated
  • Italian parsley chopped, for garnish on top

Instructions

  • Preheat the oven to 350°F.
  • Take a large, heavy-bottomed dish or an ovenproof gratin dish, and grease it well with the butter, then rub the ½ sliced garlic on the bottom and sides. Discard the garlic.
    1 tablespoon unsalted butter, 2 cloves garlic
  • Put the cream, milk, a pinch of salt and pepper, and sprigs of thyme in a saucepan. Using a garlic press, press 1 clove of garlic into the sauce (or mince finely, and add to the sauce).
    2 cups heavy cream, 1 cup whole milk, Kosher salt, Freshly ground black pepper, 3 sprigs fresh thyme
  • Bring gently to a boil. Lower the heat and simmer for a couple of minutes. Remove from heat, then strain into a bowl, and discard the thyme and garlic. Set aside briefly.
  • Layer the potato slices in the dish, slightly overlapping each other, and season each layer with the salt and pepper. Once one layer is added, ladle enough of the strained cream sauce to coat the potatoes. Repeat this process until out of potatoes.
    3 lbs potatoes
  • Add a little more cream, if necessary. The cream should just barely be peaking around the edges of the potatoes when you press down on them (resist the temptation to add too much cream!). You may have extra potato slices, or you may have a little extra cream.
    8 oz gruyere cheese
  • Sprinkle the cheese on the top of the last layer.
  • Bake for 45 minutes and then check them; you'll most likely need to cover them with a piece of foil to keep them from browning anymore. Bake for another 15 to 20 minutes, or until a sharp knife easily pierces the potatoes with absolutely no resistance.
  • Remove from oven and let rest for 5 to 10 minutes. Garnish with chopped parsley sprinkled on top.
    Italian parsley

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Yukon gold potatoes are best, however, russets can be used in a pinch.  
Be sure to add a sprinkling of salt and a little bit of pepper to each layer of the potatoes.  About ½ teaspoon of salt and ¼ teaspoon of pepper per layer.  
There should be just enough cream to come close to submerging the potatoes, but not completely.  It’s okay, and preferable, that most of the top potatoes aren’t covered by the cream. 
Be sure to check after 30 to 45 minutes, and cover with foil once nicely browned.  Typically, it takes about 50 to 60 minutes total cooking time to get the potatoes super tender.  If they are extremely thin slices, it will take less time.  Once a knife can be easily inserted through the potatoes to the bottom of the dish with absolutely no resistance, then the dish is ready to come out of the oven.
The dish can be prepared up to 24 hours before baking.  Cover and keep in the fridge until ready to bake. Uncover and bake for an extra 10 to 15 minutes, if cold.
Leftovers will keep in an airtight container in the fridge for up to 5 days.  The dish freezes okay, but the cream may break down somewhat once thawed and reheated. 

Nutrition

Calories: 355kcal | Carbohydrates: 3g | Protein: 11g | Fat: 26g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 131mg | Potassium: 111mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1237IU | Vitamin C: 1mg | Calcium: 362mg | Iron: 1mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

POST UPDATE: This recipe was originally published in March 2016, but was updated with improved tweaks to the recipe, new tips and photography, and a fabulous new video in April 2021!

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    Colcannon (Irish Mashed Potatoes)
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    Sautéed White Beans and Spinach
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    Southern-Style Green Beans
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Comments

  1. Misty says

    May 13, 2025 at 12:30 pm

    5 stars
    Made it for Easter and loved by all,

    Reply
    • Kris Longwell says

      May 16, 2025 at 1:56 pm

      Hi Misty!!! Yay!!! Thank you so so much for letting us know! We are thrilled you had such great success! We served the potatoes dauphinoise at Easter, too! Always such a hit!! And thanks for the wonderful review! That means so much to us!! Please stay in touch! All the best, Kris & Wesley

      Reply
  2. Jill says

    January 11, 2025 at 10:00 am

    5 stars
    These were amazing and so easy to make! I made them for Thanksgiving and loved them so much that we had them again with filet last night! I was able to easily make a half portion too. Thank you for another delicious recipe!

    Reply
  3. Whitney says

    December 12, 2024 at 2:55 pm

    Wondering if I can make ahead and freeze for traveling?

    Reply
    • Kris Longwell says

      December 12, 2024 at 5:34 pm

      Hi Whitney, we’ve not tried freezing our potatoes dauphinoise, but, you may have an issue with the cream, and especially the cheese separating. You can definitely bake it, let it cool, then wrap it tightly in foil, and refrigerated. Reheat in a 350°F oven for about 30 minutes, until heated through. Not sure how much time you’ll need for traveling. Hope this helps a little! Keep us posted!

      Reply
  4. Deborah Lloyd says

    December 01, 2024 at 10:08 am

    5 stars
    I made this for Thanksgiving. It was amazing and beautiful. My husband has been telling everyone about this dish, that it was the best thing he had ever eaten. I just smile and tell him thank you. I served this with your Steak Au Poivre. It was much better than any Turkey. Thank You.

    Reply
  5. Marsha says

    March 29, 2024 at 9:20 am

    I have made this several times since discovering the recipe here. You can’t go wrong with this potato side dish. It’s out of this world delicious!! Especially if you are having company, they will rave about it. And then after it’s gone, you’ll crave it! 😉

    Reply
    • Kris Longwell says

      March 29, 2024 at 3:40 pm

      Hi Marsha! Woo hoo!! We couldn’t agree more! We make it every Easter and the family just can’t get enough of it! So happy you make it and have great success with it, too! Thank you so so much for sharing!! xoxoxo Kris & Wesley

      Reply
  6. Nancy Durkin says

    December 10, 2023 at 5:57 pm

    Weird question – is there any way to introduce buttermilk into this recipe without destroying it? Maybe there isn’t. I like the tang of buttermilk.

    Reply
  7. Nancy Durkin says

    December 10, 2023 at 5:53 pm

    Honestly, this looks like a meal unto itself! I can envision this as a main dish with sauteed spinach on the side. Gruyere is my FAVORITE cheese. Thinking about making this for Christmas dinner since I will be solo with no one to complain about the lack of meat!

    Reply
    • Kris Longwell says

      December 12, 2023 at 12:55 pm

      Hi Nancy! This is truly one our all-time favorite potato dishes. It really is divine and would be perfect with a side of sautéed spinach! We’ve never tried it with buttermilk, but it should bake just fine. Maybe half cream and half buttermilk? Sounds wonderful! We’re sorry you’ll be solo for Christmas but please know we appreciate you so much and wish the very best holiday season and new year for you!! xoxo Kris & Wesley

      Reply
  8. Rudy says

    November 27, 2023 at 12:55 pm

    if you use a stoneware oven proof dish should you use parchment paper on the bottom of the dish?

    Reply
  9. Holly says

    November 25, 2023 at 8:14 am

    So, was thinking about making this to go with your Beef Tenderloin with Red Wine Sauce. The issue – I only have one oven. What do you think about cooking these most of the way until browned, take them out, cook the tenderloin and while it rests, finish cooking these. Think that would work? Thanks from this novice cook!

    Reply
    • Holly says

      November 25, 2023 at 8:30 am

      Also, I’ll be serving 10. Think this will be enough? If not, how to increase it? Thanks!

      Reply
    • Kris Longwell says

      November 25, 2023 at 1:20 pm

      That will work perfectly. These potatoes re-heat beautifully. Cook them all the way, and then cover with foil. While the tenderloin is resting, quickly place the covered potatoes back in the oven, crank the heat to 425. Tent the beef. And you’ll be great! This makes a lot…I think you’ll be good for 10. All sounds SCRUMPTIOUS!!!! Please let us know how it all turns out! And let us know if you have any other questions! All the best, Kris & Wesley

      Reply
  10. sherry says

    October 09, 2023 at 8:33 am

    These look amazing and I can’t wait to make them.

    Reply
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