French Gratin Potatoes (Dauphinoise)

This French Gratin Potatoes (Dauphinoise) recipe is one of our all-time favorites.

Leave it to the French to take some of the simplest ingredients and elevate them to something transcendent.

These French Gratin Potatoes are about as a delicious side-dish as you’ll find.

French Gratin Potatoes recipe

<h2?>HOW TO MAKE FRENCH GRATIN POTATOES (DAUPHINOISE)

The process is not difficult at all. Just a few simple steps to make this incredible side dish.

Watch us show you how easy it is to make this incredible dish!

It may seem excessive to sprinkle each layer with salt, but the potatoes need it.  Add extra Gruyere if you like it extra cheesy (we do).

Some French chefs will recommend a good waxy potato, such as a new potato or red bliss, others say a fluffy potato such as a Maris Piper is best.   I find a good ole Yukon Gold with my mandolin does the trick every time.

Just look at the deliciousness!

French Gratin Potatoes recipe

With these ingredients, and this technique, you can’t go wrong!

Also…you can make this a day ahead (even fully baked)…and then re-heat next day until hot (about 30 to 40 minutes). 130% Loon Approved!

French Gratin Potatoes dauphinois recipe

French Gratin Potatoes (Dauphinoise)

Course: Side Dish
Cuisine: French
Keyword: Dauhpinoise
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 8 people
Calories: 498 kcal
Author: Kris Longwell Adapted from Michel Roux
These French Gratin Potatoes (Dauphinoise) are sublime. You can even make this (baked and all) a day before you serve it...just let it sit at room temp for a while, and then pop into a 350 F oven for about 30 minutes and then serve. It's even better this way. Truly amazing.
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Ingredients

  • 1 tbsp unsalted butter room temp (1/2 tablespoon for dish, other for dotting gratin on top)
  • 1 large garlic clove cut in half, one half crushed with a garlic press, or finely minced…the other half used to rub the buttered dish with
  • 3 lbs Yukon Gold potatoes about 10 or 11, peeled and thinly sliced. If using a mandolin, cut to 1/8” thickness (a mandolin works perfectly).
  • 8 oz gruyere cheese grated
  • 2 cups heavy cream
  • 1 cup whole milk
  • Kosher salt
  • Freshly ground black pepper
  • 3 sprigs fresh thyme
  • Flat leaf parsley chopped, for garnish on top (optional)

Instructions

  1. Preheat the oven to 300 F
  2. Take a large (2 ½ quart should work) heavy-bottomed dish or an ovenproof gratin dish (a Le Creuset is ideal), and grease it will with some of the butter, then rub the ½ sliced garlic on the bottom and sides.
  3. Put the cream, milk, and a pinch of salt and pepper, sprigs of thyme and crushed garlic in a sauce pan and bring them gently to a boil. Remove from heat, then strain into a bowl, and discard the thyme and garlic. Set aside briefly.
  4. Layer the potato slices in the dish, slightly overlapping each other, seasoning each layer with the salt and pepper. Add a small handful of cheese on each layer. You’ll want to leave about ½ cup of cheese for the final top layer.
  5. Sprinkle the remaining cheese on the top of the last layer.
  6. Pour warm, strained cream over the potatoes. Gently press the potatoes down with your fingers to submerge them in the cream. It’s okay if they’re not 100% covered by the cream.
  7. Dot the top of the gratin with the remaining butter (about ½ tablespoon). Bake for 90 minutes, or until the potatoes are soft, and the top is crispy and golden brown.
  8. Garnish with chopped parsley sprinkled on top (optional)
  9. Serve nice and hot.

 

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8 Comments

    • Hi Chrissie,

      Best advice we can give (without a ton of re-calculating) is to simply cut the recipe in half. These make the best left-overs in the world. And trust us…it won’t be around long!! Hope this helps somewhat! And let us know if you make it and what you think!! All the best, Kris & Wesley

  • I found this recipe before Christmas and it was delicious. But could it be a fluke? Nope. Made it for a potluck supper last night and it was the only thing at dinner that was almost completely devoured (plus lots of comments on their divinity). I’ve tried other recipes that either taste meh or the potatoes aren’t quite cooked. This one has been perfect. Great recipe, thanks for sharing!

    • Hi Christy! That’s the best news we’ve heard all day!! That really makes us happy to hear and we are so pleased that you had success with these potatoes. They really are pretty amazing, right? Thanks so very much for letting us know. That means so much to us. Please stay in touch! All the best, Kris & Wesley

  • I’ve made several versions of potatos dauphinoise and always had trouble getting them just right.

    This recipe is pretty much perfect. They were by far the best version I’ve ever made. Thank you so much for the recipe.

    • Hi Louis! That is so wonderful to hear!! We are thrilled that you had success with our potatoes dauphinoise recipe. It really is one of our favorites. And you’re right, it took quite a bit of testing until we felt we had nailed the recipe. Thank you so much for letting us know. We truly appreciate that. And please stay in touch. All the best, Kris & Wesley

  • Wow, this was so damn-pardon my french 😉 delicious! I feel like a french chef. Easier than it looks with much thanks to the helpful instructions (and mandolin;) You guys are great and I can’t wait to try more recipes. So glad I discovered your website. Keep spreading the joy and deliciousness!

    • Hi Karen!! so sorry for the delayed response. Thank you so, so very much!! We flip for those potatoes, too. So damn 🙂 delicious!! And we are so happy that you found us and we found you!! Please stay in touch! Much more to come!! All the best, Kris & Wesley

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