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!
🥔 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.
🧀 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
- Step 1: Grease a baking dish with softened butter and then rub a halved garlic clove all over it. Combine thoroughly with the mixture
- Step 2: In a saucepan, add heavy cream, salt, pepper, fresh thyme, and crushed garlic and bring to a simmer.
- Step 3: Strain the cream into a heatproof bowl.
- Step 4: Layer the potatoes in the dish, seasoning with salt and pepper, and ladle with the cream.
- Step 5: Top with grated Gruyere cheese.
- 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
They are very similar, but traditionally, scalloped potatoes do not include cheese. They are both baked in a cream sauce.
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.
It’s not recommended. The cream and cheese will not have the same consistency once thawed and baked.
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.
😋 Other Amazing Potato Recipes
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!
Potatoes Dauphinoise
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
Nutrition
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!
Karen says
A MUST TRY!!!!!!!!!!!!
Probably by far the most amazing potato recipe ever! My family absolutely loved it. Thank you so much.
Kris Longwell says
Hi Karen!!! Woo hoo!!! We are so so thrilled you made the potatoes Dauphinoise and had such great success! We agree…they are truly the most luxurious delicious potatoes in the world! Thank you so so much for sharing and for the wonderful review! That means the world to us! Please stay in touch! xoxo Kris & Wesley
Marsha says
It’s a show stopper! I have made this several times and people just can’t get enough of this recipe. It’s out of this world delicious. The first time I made it I got that “Wesley” look from dinner guests. (You know, that look on his face when he tastes delicious food!)
Kris Longwell says
Marsha! We can’t even begin to tell you how happy this makes us! We are thrilled the potatoes dauphinoise is helping you be the rock star that you are!!! Thank you so so much for sharing!! Stay in touch!! xoxo
Kimberley says
My husband and I agree that these are the best potatoes I have ever made. I read the recipe a few times first and made sure I had everything I needed. To die for!
Kris Longwell says
Kimberley!!!! Yay!! We are so so happy you and your hubby had such great success with the dauphinoise recipe! That’s our favorite, too!!! Thank you for sharing! Kris & Wesley
kristy turner says
I don’t even know if there are words…I made this with the meatloaf and mushroom gravy recipe….which took this meal to the next level!!.
After 30 minutes in the oven…my house smelled of heaven!! These potatoes are the most decadent taste and feel in your mouth. Insanely divine!!! And the next day left overs! AMAZING!! (sometimes mashed potatoes re-heated are nothing special…but these!!!).. Thank you Kris and Wesley for the joy, fun and laughter (all contagious) while making these phenomenal cooking videos! I know we have enjoyed better food because of y’all. Huggs from Texas
Kris Longwell says
There aren’t words for us to describe how happy this makes us!!! We are over-the-moon happy that you and your hubby enjoyed the meatloaf (and potatoes)!!! Thank you for the fantastic review and for letting us know!! We are so grateful!!! All the best, Kris & Wesley
Odette Judd says
Heya, I’m wondering if this could be cooked, sliced into portions and kept in the refrigerator for 24 hours, prior to reheating?
Wanting to find an easy option for portion sized dauphinoise potatoes to speed up serving of 25 guests!
Janel K. says
You can absolutely do that for this recipe. Once baked and fully cooked, the potatoes can be cut and portioned and refrigerated for later to be heated and served, individually.
Susan Bagley says
Thank you so much for this recipe! I am making a double batch today for a family reunion and am wondering…do I have to peel the potatoes!?!
Vivian says
I saw one of the chefs on Masterchef UK make this in a recent episode. It looked delicious. Thank you for this recipe!
Nette says
I didn’t get a picture of it before we ate it but my husband said this was the best potato dish he has ever had. It was easy to make and tasted wonderful…even though I used 2 percent milk mixed with the cream instead of whole milk. Thanks for the recipe. Now onto the whole roasted cauliflower!
Kris Longwell says
Hi Nette!! So sorry for the delayed response here, but WOO HOO!!! We are THRILLED you and your hubby loved the potatoes! Sounds like you prepared it perfectly!! That’s awesome!!! Thank you so much for letting us know and for the fabulous review! That so very much means the world to us!! Please stay in touch! All the best, Kris & Wesley
Regina says
Hi! I read through a couple of times and want to know when do I add the gruyere? Did I miss this?
Kris Longwell says
Hi Regina! Just sprinkle it on top of the last layer of potatoes after you’ve finished adding the cream. We see it in the instructions, but if you’re not seeing it, let us know! And do let us know if you make the dish and how it turns out! We hope you love it as much as we do!! Best, Kris & Wesley
Jeff Banner says
I’d love to try this dish, but could not find any info about the mandoline that you used. I’m considering buying one but would like to know what brand that you have had for so long. Thanks! P.S. I LOVE your videos! 🙂
Trev says
Ok guys… Trev wants to make this for his Momma so a couple of questions… what ham recipe would go nicely with this? Recommendation for a green veggie? What type of wine? And let’s not forget dessert…! Let’s think of it this way… it’s me doing the cooking, but you guys sending da love to Momma Claire…. and…. go!
Kris Longwell says
Of course!! We just posted a slow-cooker spiral ham that is amazing! Right before that we posted asparagus with chopped egg! And check out our carrot cake…it’s heavenly! Just like your mama! And we love a nice Chardonnay!! Happy Easter to you and please give our love to your beautiful mother!
Michelle says
Ok so ‘How to Feed a Loon’ has become my favorite spot for new recipes! After absolutely loving your chicken francaise dish, I decided to take a look at some of your other recipes. Gratin potatoes are another dish that I always felt was kind of “off limits” to make at home as I assumed they just wouldn’t be as good as when we get them out. Well, made these potatoes tonight and they were DIVINE. SO GOOD and also SO EASY! My dad (a tough food critic!) even said they tasted as good as ones from some of the best steakhouses! Thanks again for another amazing recipe – I’m SO happy I found your site and can’t wait to try more from you guys!
Kris Longwell says
Michelle! You have no idea how much you have just filled our hearts with joy!! We are thrilled you are having success with our recipes, and we agree, those French gratin potatoes are sublime! And so so so happy you even pleased the food critic in your house! LOL!! Way to go Dad!! We are so glad you found us and we found YOU!! Please stay in touch…and stay tuned…lots more food and fun on the way!! xoxo Kris & Wesley
Chrissie says
Your recipe serves 8.
Need ingredients ( amounts) for Two please!
Thanks
Chrissie
clandale@ live.co.u
krislongwell says
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
Christy says
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!
krislongwell says
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
Louis says
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.
krislongwell says
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
Karen says
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!
krislongwell says
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