Potatoes au Gratin (Dauphinoise)

If you’re craving a side dish that is rich, comforting, and perfect for festive dinners or cozy nights in, look no further than Potatoes au Gratin (Dauphinoise). In this article I’ll show you everything you need to know—from picking the right potatoes to serving suggestions—so your Potatoes au Gratin (Dauphinoise) comes out creamy, cheesy (when you choose), golden, and unforgettable.

What Is Potatoes au Gratin (Dauphinoise)? Classic & Creative Versions

“Potatoes au Gratin (Dauphinoise)” refers to a French style of baked potato dish known for its creamy layers and luxurious texture. Traditionally, the Dauphinoise version uses cream, garlic, and sometimes milk—but often without cheese. The “au gratin” adaptation adds cheese and creates a golden crust on top.

• Traditional Dauphinoise potatoes are from the Dauphiné region of France, using thinly sliced starchy potatoes and heavy cream.
• “Au gratin” means “with a crust”—cheese or breadcrumbs often melted or browned on top.
• People sometimes confuse scalloped potatoes with Potatoes au Gratin (Dauphinoise): scalloped usually involves a roux or milk-based sauce; gratin leans heavier on cream/cheese.

If you want a cheesier spin, check out the Cheesy Potato Gratin Recipe from Virile Recipes for more richness. (link below)

Why You’ll Love Making it

• It’s an impressive yet comforting side dish: creamy, rich, indulgent.
• It pairs beautifully with roast meats, holiday turkey, ham, or even vegetarian mains.
• It’s adaptable: make ahead, tweak cheese types, lighten it, or add aromatics.
• It holds up well for leftovers—and reheats nicely when done right.

Ingredients for Perfect Potatoes au Gratin (Dauphinoise)

Here’s what you’ll need for about 8–10 servings:

• Full-fat heavy cream (approx 1½ cups) – gives richness and the creamy base
• Garlic cloves, minced (2 cloves) – for aromatic flavor
• Unsalted butter, melted (≈ 2 Tbsp / 30g) – mixed into cream or rubbed into dish
• Starchy potatoes, about 1.25 kg / 2.5 lb (Russet, Sebago, King Edward, Maris Piper) – best for texture
• Salt & freshly ground black pepper – to taste (≈ 1 tsp salt, ¼ tsp pepper)
• Cheese, grated (≈ 2½ cups) – Gruyère is best; alternatives are Cheddar, Colby, Havarti, or blend
• Fresh thyme leaves or other herbs (≈ 2 tsp) – optional, but adds flavor

Equipment & Dish Size for Potatoes au Gratin (Dauphinoise)

To make Potatoes au Gratin (Dauphinoise) properly:

• A baking dish of about 1.5 L (≈ 1.5 Qt / 6-cup), roughly 18×26 cm ×5cm (7×11×2″) is ideal. Depth matters—shallower dishes make thinner layers which change cooking time.
• A mandolin or very sharp knife to thinly slice potatoes into uniform ~3 mm (about 1/8″) pieces.
• Foil or lid to cover the baking dish for part of the bake; remove cover later to brown top.

How to Make Potatoes au Gratin (Dauphinoise): Step-by-Step

Here’s a detailed recipe to get that perfect tender inside and golden crust for your Potatoes au Gratin (Dauphinoise):

1. Preheat Oven
   Set your oven to 180 °C (350 °F) – standard or fan-assisted.
2. Prepare Cream Mixture
   Mix melted butter, heavy cream, and minced garlic. Optionally stir in thyme leaves or other herbs. Season with salt & pepper.
3. Slice Potatoes Thinly
   Using a mandolin or sharp knife, slice potatoes ~3 mm thick. Uniform slices give even cooking and cream absorption.
4. Layer the Dish
   • First layer: ~1/3 of the potato slices, fan or slightly overlapping.
   • Pour over ~1/3 of cream mixture.
   • Season again with salt, pepper, thyme.
   • Sprinkle cheese.
   • Repeat for 2 more layers (potato + cream + cheese), leaving some cheese aside for final topping.
5. Cover and Bake Long
   Cover dish with foil or a lid. Bake for ~1 hour 15 minutes (potentially up to 1 hour 30 depending on oven and depth) until potatoes are soft through the center when pierced.
6. Uncover and Brown the Top
   Remove the foil or lid. Top with reserved cheese. Bake another 10-15 minutes until the top is golden, bubbly, crisp in spots.
7. Rest Before Serving
   Let the dish stand ~5 minutes off the heat before cutting and serving. This helps the cream set slightly and slices hold together.

Recipe Notes & Key Tips for Potatoes au Gratin (Dauphinoise)

• Choosing potatoes: Starchy potatoes (Russet, King Edward, etc.) are best. Waxy potatoes don’t allow the cream to penetrate well and result in slippage between layers.
• Slice thickness: ~3 mm / 1/8″. If slices are thicker, increase bake time; if thinner, risk them disintegrating.
• Cheese types: Gruyère gives that nutty, rich flavor and excellent browning. Cheddar, Havarti, Colby are options. If you want to mimic Virile Recipes’ lighter or different styles, see Cheesy Potato Gratin Recipe.
• Make ahead: After baking covered, let cool. Store in refrigerator. When ready to serve, reheat covered, add cream if needed, finish uncovered to get the top crispy.
• Adjust richness: For less richness, use half cream / half milk, though texture won’t be quite as luxurious.

Related recipes

• Try more cheese: The Cheesy Potato Gratin Recipe
• Mix in root veggies: See Cheesy Root Vegetable Gratin for combining potatoes with carrots, parsnips, etc., for more color and flavor.
• For contrast in technique and texture, compare with Scalloped Potatoes Recipe

Serving Tips for Potatoes au Gratin (Dauphinoise)

• Pair with roast chicken, turkey, beef, or pork. It complements meats that are simply seasoned.
• Balance the richness: serve with a crisp green salad, steamed vegetables, or roasted root veggies.
• For contrast, offer something with acidic bite—like a vinegar-based slaw or pickled vegetables.
• Garnish with fresh herbs just before serving—thyme leaves, chopped chives, or parsley.

FAQs

Nutrition Snapshot

Here’s approximate nutrition per 110 g serving:

• Calories: ~167
• Carbohydrates: ~14.2 g
• Protein: ~5.7 g
• Fat: ~10 g (Saturated fat ~6 g)
• Fiber: ~2.1 g

Potatoes au Gratin (Dauphinoise): The Creamy French Classic You’ll Love

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• Author: Jake
• Total Time: 1 hour 50 minutes
• Yield: 8–10 servings 1x
• Diet: Vegetarian

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Description

Potatoes au Gratin (Dauphinoise) is a rich and creamy French classic made with thin slices of potato layered with cream, garlic, butter, and cheese, baked until tender inside and golden on top. Perfect for holidays or a comforting side dish any time.

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Ingredients

Units USM Scale 1x2x3x

• 2.5 lb (1.25 kg) starchy potatoes
• 1 1/2 cups heavy cream
• 2 tbsp unsalted butter, melted
• 2 garlic cloves, finely minced
• 2 1/2 cups grated cheese (Gruyere, cheddar, Havarti, or Monterey Jack)
• 2 tsp fresh thyme leaves (optional)
• Salt and freshly ground black pepper

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Instructions

1. Preheat oven to 350°F (180°C).
2. Peel and slice potatoes thinly (about ⅛ inch / 3 mm).
3. In a bowl, mix cream, melted butter, garlic, salt, pepper, and thyme if using.
4. Grease a baking dish and layer potatoes, cream mixture, and cheese, seasoning lightly as you go.
5. Repeat layers, finishing with potatoes. Reserve some cheese for topping.
6. Cover with foil and bake for 1 hour 15 minutes until potatoes are tender.
7. Remove foil, add remaining cheese, and bake 10–15 minutes until golden and bubbling.
8. Rest 5 minutes before serving.

Equipment

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black pepper

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Notes

Best made with starchy potatoes like Russet, Idaho, King Edward, or Maris Piper. Can be assembled ahead and reheated. Avoid freezing, as cream tends to separate.

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Category: Side Dish
• Method: Baked
• Cuisine: French

Nutrition

• Serving Size: 1 portion (110 g)
• Calories: 167
• Sugar: 1g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 2g
• Protein: 5.7g
• Cholesterol: 25mg

Final thoughts

Potatoes au Gratin (Dauphinoise) is more than a side dish—it’s a celebration of texture and flavor. With creamy layers, golden cheesy crust (if you add cheese), and a comfort factor that warms the heart, it hits every mark for holiday tables and cozy meals. With this guide, you have all the tools: the right potatoes, technique, variations, and serving ideas. Follow the steps, respect the cream, savor the top crust, and your Potatoes au Gratin (Dauphinoise) will be one of those dishes people talk about long after the meal is over.

Start your prep early, pick up the cheese you love, and let that oven do its magic. Your table—and your tastebuds—will thank you.

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