Potato Gratin Dauphinois might sound like an elegant dish fit for a fancy restaurant, but in reality, it’s a comforting side made from thinly sliced potatoes, cream, and cheese. It has quickly become one of my favorite potato recipes—this creamy, cheesy delight with its perfectly caramelized top is simply irresistible!

The great news is that this rich and indulgent dish makes a fantastic accompaniment to special meals. It’s the perfect pair for dishes such as Coq au Riesling, Roasted Chicken, or a classic Rosemary and Garlic Roast Beef. Trust me—your guests will be clamoring for seconds!

What do you get when you combine potatoes, cream, and cheese? An irresistible dish that is sure to impress!

This classic French dish, popularized by Julia Child, should not be confused with Pommes Dauphine, which are delightful crispy potato puffs (but don’t worry, I’ll cover that delicious recipe later!). There’s no doubting it—Gratin Dauphinois is comfort food at its finest, destined to grace your holiday celebrations or intimate dinners alike. Best of all? It’s simple enough to prepare for your everyday meals too!

Pronounced “do-fin-WAHZ,” Gratin Dauphinois is a classic French potato dish hailing from the Dauphiné region in southeastern France. It consists of sliced potatoes that are delicately baked in milk or cream within a buttered dish.

While my recipe features two types of cheese for that added burst of flavor, purists often argue that a traditional Gratin Dauphinois must remain cheese-free. If cheese is included, it may technically be referred to as Gratin Savoyard. Feeling authentic? Go ahead and skip the cheese—but most chefs today opt for that cheesy combination.

You might be wondering, what is the difference between a standard Potato Gratin and a Gratin Dauphinois? Well, the key difference lies in the preparation of the potatoes. In a typical potato gratin, you would precook the potatoes before they enter the oven, but for Gratin Dauphinois, you use raw, thinly shaved potatoes.

These two dishes can often be confused, but they have a few notable differences. The primary distinction is that Potatoes Au Gratin include cheese, while Scalloped Potatoes do not. Scalloped Potatoes are simpler and less decadent, and the potato slices are typically a bit thicker than in Au Gratin preparations.

To prepare this delightful Gratin Dauphinois, you will need the following ingredients:

• Potatoes
• Cheese: Gruyère is classic, but adding Parmigiano Reggiano offers nuttiness and sharp flavor.
• Milk and Cream: Both are essential as milk alone won’t withstand the oven’s heat.
• Garlic
• Herbs: Fresh thyme, rosemary, and a bay leaf work wonderfully together.
• Nutmeg: Freshly grated for the best flavor!
• Salt and Pepper
• Butter: For greasing your baking dish.

In France, yellow-fleshed potatoes such as Charlotte or Belle de Fontenay are often used for this dish. Here in the United States, Yukon Gold potatoes are my top pick due to their balanced properties: they maintain their shape while soaking in creamy flavor without becoming gooey.

While you can use Russets if they’re at hand, keep in mind these high-starch potatoes absorb more liquid, which can affect texture.

Although this dish is relatively straightforward, preparing it can take time, especially if you’re slicing potatoes by hand. If you have a food processor or mandoline, you’ll find the task much easier.

It’s crucial to slice the potatoes thinly—around 1/8 inch thick—to ensure they cook evenly and fully.

Step 1: Prepare the Cream and the Potatoes

• Begin by blending the milk, cream, herbs, freshly grated nutmeg, salt, and pepper in a saucepan. Heat until the mixture is steaming, then remove from the heat, cover, and let it steep for 15-30 minutes. This infuses excellent flavor throughout the dish!
• While that’s infusing, use a mandoline to slice the potatoes thinly, placing them in the cream mixture as you go to prevent browning.

Step 2: Assemble the Gratin Dauphinois

• Generously butter your baking dish.
• Add a layer of the cream mixture on the bottom.
• Then, add a layer of sliced potatoes seasoned with salt and pepper.
• Sprinkle a layer of shredded Gruyère cheese on top.
• Continue layering until you run out of potatoes, ending with a topping of both Parmesan and Gruyère.

Step 3: Bake!

• Place the dish in a preheated oven at 350°F until it becomes bubbly and golden brown.
• Allow the dish to rest for about 5 minutes before serving, so the cream doesn’t run out immediately when serving.

Interestingly, this dish was originally served to the Duke of Clermont-Tonnerre with a fowl main dish in 1788. In France, it’s commonly paired with roasted pork, but I believe it beautifully complements any main course—be it a juicy roast beef, succulent steak, delicate chicken, tender lamb, or flaky fish.

Here are a few serving suggestions: