Dauphinoise Potatoes (Potatoes Au Gratin) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
