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A square serving of potatoes dauphinoise on a white plate garnished with chopped parsley.

Potatoes Dauphinoise

Course: Side Dish
Cuisine: French
Keyword: Authentic dauphinoise recipe, French gratin potatoes, how to make potatoes dauphinoise
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 8
Calories: 355kcal
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.
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  • 9"x13" baking dish (or similar size)


  • 1 tbsp unsalted butter room temp
  • 1 clove garlic cut in half
  • 3 lbs potatoes Yukon gold, peeled and thinly sliced. If using a mandolin, cut to 1/8” thickness.
  • 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


  • 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.
  • Put the cream, milk, and 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).
  • Bring gently to a boil. Lower 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, seasoning each layer with the salt and pepper. Once one layer is added, ladle enough of the strained cream sauce to coat the potatoes. Repeat with the process until out of 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.
  • 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.



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 1/2 tsp of salt and 1/4 tsp 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 inserted all the way 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. 


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