Go Back
+ servings
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: 498kcal
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.
Print Recipe

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

  • Preheat the oven to 300 F
  • 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.
  • 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.
  • 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.
  • Sprinkle the remaining cheese on the top of the last layer.
  • 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.
  • 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.
  • Garnish with chopped parsley sprinkled on top (optional)
  • Serve nice and hot.

Nutrition

Calories: 498kcal