Name: Dauphinoise Potatoes Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: French
Ingredients: 2 tbsp. butter, softened; 2 lb. russet potatoes, peeled and sliced ¼” thick; 2 cups whole milk; 2 cups heavy cream; 4 cloves garlic, halved lengthwise; 1/8 tsp. ground nutmeg; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 cups grated Gruyère cheese; 1 tsp. fresh thyme leaves for garnish

Jump to Recipe

Introduction

Dauphinoise Potatoes are a rich and creamy French classic, featuring thinly sliced potatoes baked in a garlicky cream sauce with Gruyère cheese. This comforting dish makes a perfect side for special dinners or cozy family meals.

The image shows a close-up of a creamy potato gratin in a white dish. The top layer is golden-brown and bubbly, with melted cheese that has some darker, crispy spots where it browned. Below this, there are soft, pale yellow potato slices layered in a thick cream sauce. A spoon is scooping out a portion, revealing the tender, creamy potatoes inside. The edge of the dish is slightly browned from baking, with some melted cheese stuck to the side. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp. butter, softened
2 lb. russet potatoes, peeled and sliced ¼” thick
2 c. whole milk
2 c. heavy cream
4 cloves garlic, halved lengthwise
1/8 tsp. ground nutmeg
Kosher salt
Freshly ground black pepper
2 c. grated Gruyère
1 tsp. fresh thyme leaves

Instructions

Step 1: Preheat the oven to 350ºF. Butter a 2- to 3-quart baking dish thoroughly to prevent sticking.
Step 2: In a large pot over medium heat, combine the potatoes, milk, cream, garlic halves, nutmeg, 2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. Bring to a boil, then reduce the heat to a simmer. Cook until the potatoes are just slightly tender, about 8 to 12 minutes.
Step 3: Using a slotted spoon, transfer half of the potatoes to the prepared baking dish. Sprinkle evenly with half of the grated Gruyère cheese. Layer the remaining potatoes on top and pour just enough of the cream mixture over to reach the bottom of the top layer of potatoes. Evenly sprinkle with the remaining cheese.
Step 4: Bake in the preheated oven until the top is golden brown and the potatoes have absorbed most of the milk and cream, about 45 to 50 minutes. Let the dish cool for 10 minutes before garnishing with fresh thyme leaves and serving.

Tips & Variations

For a deeper flavor, try substituting half the milk with crème fraîche or add a pinch of grated Parmesan to the topping.
If you prefer a lighter version, use half-and-half instead of heavy cream.
Use a mandoline to slice the potatoes evenly for consistent cooking.
Fresh thyme can be replaced with rosemary or sage for a different herb note.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in a 325ºF oven until warmed through to keep the texture creamy and avoid drying out. Avoid reheating in the microwave to preserve the dish’s rich consistency.

How to Serve

A baked dish in a white oval casserole dish with a golden-brown crust made of melted cheese on top that has darker, crispy spots around the edges and some in the center. Underneath the top layer, you can see creamy slices of cooked potatoes, arranged in layers. A silver spoon is scooping out a portion from the top right, revealing the soft, creamy texture inside. The dish sits on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Dauphinoise Potatoes ahead of time?

Yes, you can prepare the dish up to the baking step, cover it, and keep it refrigerated for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.

What type of potatoes work best for this recipe?

Russet potatoes are ideal because their starchy texture yields a creamy and tender result. Avoid waxy potatoes as they can become too firm and less creamy.