Dauphinoise Potatoes (Potato Gratin)
Dauphinoise potatoes are the perfect side dish for just about any meal, from family dinners and parties to special brunches and potluck suppers. They’re surprisingly easy and always a hit!
Dauphinoise potatoes, also known as potato gratin, are a French classic that transforms a few simple ingredients into something luxurious. Thinly sliced potatoes are gently baked in infused cream until they become tender, silky, and richly flavored. The result is a comforting casserole with a creamy interior and a lightly golden surface—elegant enough for holidays, yet simple enough for weeknight meals.
This dish highlights the natural starchiness of potatoes, which blends beautifully with warm cream, nutmeg, and garlic. Unlike gratins loaded with cheese, the traditional dauphinoise relies on technique and high-quality ingredients for flavor. The cream thickens naturally as it bakes, coating each slice in a velvety sauce. It’s a beautiful side dish for roasted meats, poultry, or fish, and it adds warmth and sophistication to any table.
What You’ll Like About This Recipe
Classic French flavor, simplified. Although dauphinoise may sound elaborate, the process is straightforward—thinly sliced potatoes, warm cream, and gentle oven baking. The flavors are refined without requiring complicated techniques.
Luxurious texture. The potatoes soften into creamy, tender layers that melt in your mouth. The cream thickens naturally from the starch released by the potatoes, giving the dish its signature silky texture.
Perfect for entertaining. This gratin bakes beautifully in the oven and holds well once rested, making it a reliable side dish for holidays, dinner parties, or large gatherings. It looks elegant straight from the baking dish.
Customizable seasoning. A hint of nutmeg, garlic, and white or black pepper adds warmth without overshadowing the potatoes. You can adjust the spices or add herbs to suit your menu or personal preference.
Pairs with almost anything. From roast chicken to grilled steak, glazed ham, lamb chops, or seafood, dauphinoise potatoes enhance the main dish without competing for attention. Their mild, creamy flavor makes them incredibly versatile.
Ingredient Notes
- Potatoes – Yukon Gold or other waxy varieties hold their shape while becoming tender and creamy. Their natural starch thickens the sauce without needing flour. Slice to 1/8 inch for even cooking and uniform layers.
- Garlic clove – Rubbing the baking dish with cut garlic subtly perfumes the gratin without overpowering the dish. Infusing the cream with the halved clove adds gentle depth.
- Unsalted butter – Used for greasing the dish to prevent sticking and contribute to browning along the edges.
- Heavy cream – The base of the sauce. It reduces slightly as it bakes, becoming thicker and richer. Avoid substituting low-fat dairy, which may curdle.
- Nutmeg – A traditional seasoning in French potato dishes. It adds warmth and complexity without being noticeably “spicy.”
- Kosher salt – Enhances the natural sweetness of the potatoes and helps balance the richness of the cream.
- White or black pepper – White pepper is classic for a more delicate flavor and appearance, while black pepper adds sharper bite and contrast.
- Fresh herbs for garnish – Optional, but parsley or thyme brightens the rich dish and adds color when serving.
How to Make It
- Rub the baking dish with cut garlic to lightly perfume the gratin. Butter the dish to help prevent sticking and improve browning.
- Slice the potatoes evenly using a knife or mandoline. Uniform slices ensure even cooking and a smooth layered appearance. Do not rinse the potatoes; their starch is essential for thickening the cream.
- Warm the cream gently with nutmeg, salt, pepper, and garlic to infuse flavor. Heating the cream before baking prevents curdling and helps distribute the seasoning evenly.
- Layer the potatoes in the dish, overlapping them slightly for structure. Pour half the infused cream over the first layer, then repeat. Gently press down to ensure the slices are submerged and coated.
- Bake until the potatoes are completely tender and the top is lightly golden. Resting the gratin before serving allows the cream to settle and thicken, making cleaner slices and a more cohesive dish.
Pro Tips
- Use a mandoline for perfectly thin, even slices—this ensures uniform texture throughout the gratin.
- Do not rinse the potatoes. The starch helps thicken the cream naturally and prevents a runny sauce.
- Warm the cream before layering; cold cream can cause uneven cooking and may separate during baking.
- Place the baking dish on a sheet pan to catch any spills and make cleanup easier.
- Let the gratin rest at least 10 minutes before serving so the layers can set and the cream thickens properly.
Recipe Variations
- Add cheese. Not traditional, but adding Gruyère, Swiss, or Parmesan transforms the dish into a richer potato gratin. Stir a small handful between layers or sprinkle the top before baking.
- Herb-infused cream. Add thyme sprigs, a bay leaf, or rosemary to the cream while warming it. Remove the herbs before pouring over the potatoes for aromatic depth.
- Add caramelized onions. Layer thin slices of caramelized onion between the potatoes for sweetness and extra richness.
- Make it garlicky. Instead of perfuming the dish lightly, mince a clove or two and stir into the cream for a more forward garlic flavor.
- Use half cream, half milk. A lighter version that still turns out creamy, though it may be slightly less rich. Warm the mixture gently to avoid curdling.
Serving Suggestions
- Serve with roasted chicken, turkey, or prime rib for a classic holiday pairing.
- Pair with grilled steak, lamb chops, or pork tenderloin for a hearty dinner.
- Add a simple green salad or roasted vegetables to balance the richness of the gratin.
- Choose this side dish for elegant dinners—it looks beautiful in the baking dish and serves neatly once rested.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 3 days. The gratin will thicken as it chills but reheats well.
Freeze: Freezing is possible but may slightly affect texture. Freeze tightly wrapped for up to 2 months and thaw overnight in the refrigerator before reheating.
Reheat: Warm gently in the oven at a low temperature or heat individual portions in the microwave, adding a splash of cream if needed to restore moisture.
Frequently Asked Questions
Dauphinoise Potatoes (Potato Gratin)
Ingredients
- 1 1/2 pounds potatoes, Yukon Gold or other waxy type, 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.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
