Dauphinoise Potatoes (Potatoes Au Gratin) Recipe

Introduction

Dauphinoise Potatoes, also known as Potatoes Au Gratin, is a rich and creamy French dish made with thinly sliced potatoes baked in a fragrant milk and cream mixture, then topped with melted cheese. It’s perfect as a comforting side or a hearty main for any occasion.

Ingredients

• 3 lbs Yukon Gold potatoes, sliced into 1/16″ or 1/8″ rounds
• 1 cup whole milk
• 1 cup heavy cream
• 4 large cloves of garlic
• 3 sprigs of thyme
• 1 large sprig of rosemary
• 1 tablespoon kosher salt
• 1 teaspoon whole peppercorns
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups shredded cheese (mozzarella, gruyere, and parmesan mix recommended)
• Butter for greasing the baking dish

Instructions

1. Step 1: Preheat your oven to 325˚F (160˚C). Generously butter an 8×10″ baking dish to prevent sticking.
2. Step 2: In a small saucepan, combine the whole milk, heavy cream, garlic, thyme, rosemary, kosher salt, peppercorns, and ground nutmeg. Heat over medium-low until just simmering, then continue to cook gently for 5 minutes. Remove from heat and let the mixture steep for 20 minutes to infuse the flavors.
3. Step 3: Slice the Yukon Gold potatoes into rounds between 1/16″ and 1/8″ thick using a mandoline or a sharp knife. Use a hand guard or cut-resistant glove if using a mandoline for safety.
4. Step 4: Strain the infused milk mixture through a fine mesh sieve into a medium bowl, removing the herbs and peppercorns. Dip each potato slice into the strained milk, then layer them evenly in the prepared baking dish without overlapping too much. Cut slices as needed to fit the dish neatly. Pour any remaining milk mixture over the layered potatoes.
5. Step 5: Place the dish in the oven and bake uncovered for 90 minutes, or until the potatoes are tender and the top is lightly golden without burning.
6. Step 6 (Optional): To achieve perfectly sliced potatoes, place a similarly sized container on top of the potatoes, separated by parchment paper, and add weight (such as a cast iron pan) for compression.
7. Step 7 (Optional): Let the weighted potatoes rest for about 30 minutes. This step helps the gratin hold its shape when sliced but can be skipped if short on time.
8. Step 8: Preheat your oven’s broiler. Sprinkle the shredded cheese evenly over the top of the potatoes and broil until the cheese is bubbly and golden brown. Allow the dish to cool slightly before cutting into squares or triangles to serve.

Tips & Variations

• Using a mix of mozzarella, gruyere, and parmesan gives the gratin a beautiful balance of melty creaminess and sharp flavor.
• If you don’t have fresh herbs, dried thyme and rosemary can be substituted—use about one-third the amount.
• For a lighter version, substitute half the heavy cream with additional milk or use low-fat dairy options.
• Try adding a pinch of cayenne or smoked paprika to the cream mixture for a subtle kick.
• Use a mandoline to ensure uniform thickness, which helps the potatoes cook evenly.

Storage

Store any leftover dauphinoise potatoes in an airtight container in the refrigerator for up to 3 days. Reheat portions gently in a microwave or warm in the oven at 350˚F (175˚C) until heated through. Avoid reheating at high temperatures to prevent drying out the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for dauphinoise?

Yes, but waxy potatoes like Yukon Gold or Yukon Gold substitutes are best as they hold their shape and have a creamy texture. Avoid starchy potatoes like Russets, which can become mushy.

Do I need to peel the potatoes?

Peeling is optional. Leaving the skins on adds texture and nutrients, but for a smoother gratin, peel the potatoes before slicing.

Dauphinoise Potatoes (Potatoes Au Gratin) Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 117 reviews

Dauphinoise Potatoes, also known as Potatoes Au Gratin, is a classic French dish featuring thinly sliced Yukon Gold potatoes baked in a rich, aromatic cream infused with garlic, thyme, rosemary, nutmeg, salt, and peppercorns. Finished with a deliciously golden and bubbly cheese crust made from mozzarella, gruyere, and parmesan, this comfort food is creamy, flavorful, and perfect as a side dish for any meal.

• Author: Rita
• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Potatoes

• 3 lbs Yukon Gold potatoes, sliced into 1/16” or 1/8” rounds

Cream Mixture

• 1 cup whole milk
• 1 cup heavy cream
• 4 large cloves of garlic
• 3 sprigs of thyme
• 1 large sprig of rosemary
• 1 tablespoon kosher salt
• 1 teaspoon whole peppercorns
• 1/4 teaspoon ground nutmeg

Cheese Topping

• 1 1/2 cups shredded cheese (combination of mozzarella, gruyere, and parmesan)

Other

• Butter for greasing the baking dish

Instructions

1. Preheat and Prepare Dish: Preheat the oven to 325˚F (160˚C) and generously grease an 8×10″ baking dish with butter to prevent sticking and add flavor.
2. Infuse Cream Mixture: In a small saucepan, combine whole milk, heavy cream, garlic, thyme, rosemary, kosher salt, whole peppercorns, and ground nutmeg. Heat over medium-low until it begins to simmer gently, then cook for an additional 5 minutes. Remove from heat and allow the mixture to steep for 20 minutes to fully infuse the herbs and spices.
3. Slice Potatoes: Using a mandoline or sharp knife, slice the Yukon Gold potatoes into thin rounds between 1/16″ and 1/8″ thick. Thinner slices result in more layers, while thicker slices mean fewer layers but are easier to prepare. Use a hand guard or cut-resistant gloves if using a mandoline for safety.
4. Strain and Layer: Strain the infused cream mixture through a fine mesh sieve into a medium mixing bowl, discarding solids. Dip each potato slice into the strained cream and begin layering evenly and flatly in the buttered baking dish, avoiding overlapping. Trim slices as needed to fit the edges. Pour any remaining cream over the layered potatoes.
5. Bake the Potatoes: Place the dish uncovered in the preheated oven and bake for 90 minutes until the potatoes are tender and the top is lightly golden without burning.
6. Optional Compression: For perfectly sliceable potatoes, place a similarly-sized container on top of the baked potatoes, with parchment paper in between to prevent sticking, and weigh it down (e.g., with a cast iron pan). Let it compress for about 30 minutes.
7. Broil Cheese Topping: Preheat the oven to broil. After the compression step, sprinkle the shredded cheese evenly across the top of the potatoes. Broil until the cheese melts, bubbles, and turns a golden brown color. Watch carefully to avoid burning.
8. Serve: Let the potatoes cool slightly to set, then cut into squares or triangles. Serve warm and enjoy this classic creamy, cheesy Dahlphinoise side dish.

Notes

• Use a mandoline with safety guards to ensure even, thin potato slices and prevent injury.
• The compression step is optional but recommended for neat slicing; you can skip it if short on time.
• If you do not have all the cheeses listed, a mix of any melting cheeses can work, though gruyere adds a signature flavor.
• Adjust seasoning to taste, especially the salt, depending on the saltiness of your cheese.
• Make sure to watch the potatoes during broiling closely to avoid the cheese burning.
• This dish pairs well with roasted meats and hearty salads.

Keywords: Dauphinoise potatoes, potatoes au gratin, creamy potatoes, cheesy potatoes, baked potatoes, French potato dish, side dish, comfort food