This Dauphinoise potato dish is rich, creamy, and deceptively simple—just potatoes, cream, and a hint of garlic and nutmeg. Using Yukon Golds keeps the texture tender without falling apart, and slicing them thinly ensures even cooking. The result: a golden, bubbling gratin with layers that melt in your mouth. It’s a perfect side dish for roasts, holiday meals, or any time you want something comforting but refined.
How to Make Dauphinoise Potatoes (Potato Gratin)
Prep the Potatoes
Peel the potatoes and slice about 1/8-inch thick. If possible, use a mandoline slicer for uniform slices.
Make the sauce
Combine the cream, nutmeg, half of the garlic clove—smash it lightly for more flavor—and the salt and pepper in a small saucepan and heat until just beginning to simmer. Remove it from the heat and discard the garlic.
Assemble the dauphinoise
Butter a 2-quart baking dish and rub it with the remaining half of the garlic clove. Layer the potatoes, drizzling each layer with some of the cream mixture. Pour the rest of the cream over the last layer. The cream mixture should not completely cover the potatoes—it should come just below the last layer.
Bake
Bake in a preheated 325°F oven for about 70 to 90 minutes or until the gratin is golden brown and the potatoes are tender when tested with the tip of a sharp knife. Transfer to a rack and let stand for 10 minutes. Garnish with chopped parsley and serve.
Tips
- For a proper dauphinoise-style gratin, the cream should come up to a depth just below the top layer of potatoes—about 1/4-inch from the surface. If too deep, the gratin could be soupy and if too shallow the top could dry out or burn before the layers are tender.
- Slice the potatoes uniformly for even cooking.
Recipe Variations
- Gratin Savoyard – Instead of cream, this version uses beef broth and Gruyère cheese.
- Gruyère or Comté – Add about 1 cup of shredded cheese between the layers or sprinkled over the top near the end of baking time.
- Roasted garlic – Add a few mashed cloves of roasted garlic to the cream.
- Shallots – Sauté 1/2 cup of finely minced shallots in the saucepan. Add the cream mixture and proceed with the recipe.
- Bacon or Pancetta – Sprinkle layers with cooked crumbled bacon or pancetta.
How to Store Dauphinoise Potatoes
Cover and refrigerate cooled leftover dauphinoise potatoes and enjoy them within 3 to 4 days.
How to Reheat
- Oven (best way): Cover the pan or baking dish with foil and warm at 325°F for 20–25 minutes, or until heated. Remove the foil for the last 5 minutes to re-crisp the top. If the gratin looks dry, add a splash of cream or milk before reheating.
- Microwave (quicker option): Reheat individual portions on medium power in 30-second intervals, covered loosely with a microwave-safe lid or damp paper towel to prevent splattering.
Dauphinoise Potatoes (Potato Gratin)
Dauphinoise potatoes are a surprisingly easy side dish to fix, and they’re always a hit!
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
- Category: Potatoes
- Method: Bake
- Cuisine: French
Ingredients
- 1 1/2 pounds Yukon Gold or other waxy potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 1 garlic clove, halved
- 1 tablespoon unsalted butter (for greasing)
- 1 1/4 cups heavy cream
- 1/4 teaspoon freshly grated nutmeg
- 3/4 to 1 teaspoon kosher salt (to taste)
- 1/4 teaspoon freshly ground white or black pepper
- Freshly chopped parsley or thyme leaves for garnish (optional)
Instructions
- Prep the Dish and Oven: Preheat the oven to 325°F. Rub a small baking dish (about 2-quart or 8-inch square) with the cut sides of the garlic clove, then grease generously with the butter.
- Slice the Potatoes: Peel and thinly slice the potatoes to 1/8 inch thick using a knife or mandoline. Do not rinse or soak the slices—potato starch helps thicken the cream naturally.
- Heat the Cream: In a small saucepan, combine the heavy cream, nutmeg, salt, and pepper. Add the halved garlic clove. Warm gently over medium-low heat until steaming (do not boil). Reduce the heat to low and simmer for 2 to 3 minutes; remove from the heat and discard the garlic.
- Layer the Potatoes: Arrange half the sliced potatoes in overlapping layers in the prepared dish. Pour in half of the cream mixture. Repeat with the remaining potatoes and cream. Press down gently to level the top and ensure the cream is evenly distributed. The cream should come just below the top layer of potatoes.
- Bake: Place the dish on a baking sheet to catch any bubbling overflow. Bake uncovered for 70 to 90 minutes, or until the potatoes are very tender and the top is golden brown. The cream should be thickened but not greasy or curdled.
- Rest and Serve: Let the gratin rest for 10 to 15 minutes before serving. This allows the cream to settle and thicken slightly more.
Equipment
Staub Rectangular Baking Dish Set, Rustic Turquoise
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