Potatoes Dauphinoise (French Potato au Gratin)
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Absolutely nothing screams comfort like a freshly baked, authentic Potatoes Au Gratin. This is my favorite way to bake an easy potato gratin; with a little cheese (not the traditional version, I know, but so much better!) for a golden, delicious twist on the classic.
In This Post
- What are Dauphinoise Potatoes?
- Ingredients for the Perfect Gratin Dauphinois
- 💛 Recipe Card
- Tips for the Best Texture and Flavor
- A Brief History of Gratin Dauphinois
- Baking Potatoes au Gratin: Covered or Uncovered?
- Potatoes au Gratin With or Without Cheese?
- Serving Suggestions and Pairings
- FAQ – Potato au Gratin
- More French Side Dishes
If you love classic French comfort food, you will adore this Potatoes Dauphinoise recipe for its creamy, tender texture and how simple it is to make. It’s one of my most beloved French potato dishes, perfect for weeknights or special occasions. In this post, I share my little hacks to make the most moreish version of this nostalgic recipe.
What are Dauphinoise Potatoes?
Gratin Dauphinois aka Potatoes Dauphinois is also called Potato au Gratin! This is a classic French potato dish made by layering thinly sliced potatoes with cream, milk and garlic, baked until tender and silky.
Unlike other gratins (like this recipe of mine), the traditional versions don’t contain cheese (I know, but you can add some, I’ll tell you more below), letting the simple creamy texture shine. It’s rich, comforting and totally indulgent, with a delicate garlic aroma that makes every bite irresistible.
I love it; such a comforting dish that is adored across France, and as a kid, I couldn’t get enough of it! Even today, I don’t know a single child who doesn’t love the authentic Gratin Dauphinois!
Ingredients for the Perfect Gratin Dauphinois
The great thing about Gratin Dauphinois is that it requires only a few ingredients and is very budget-friendly.
- Potatoes: Always choose starchy but firm potatoes as their high starch content helps the gratin thicken and develop a creamy texture. In France we use Monalisa, Charlotte, Amandine, Belle de Fontenay) but in the US you can reach for Yukon Gold.
- Dairy: I use a combination of heavy cream and whole milk. Use cream with a high fat content (at least 30%). The fat stabilizes the sauce under heat. I also like to add a few knobs of butter on top and for greasing the dish.
- Cheese: Many recipes include grated cheese, however this isn’t part of the traditional French version as the classic gratin dauphinois contains no cheese at all. But let’s but honest, it’s so much better with! Make sure to read my notes below so you use it in the right way.
- Herbs: I like to infuse my milk and cream with fresh thyme, rosemary and bay leaves but they are optional.
- Aromatics and spices: I love to add fresh garlic cloves and I then season with salt, pepper and a little nutmeg to balance the flavors.
You’ll find the exact quantities in the recipe card.
💛 Recipe Card
Potatoes Dauphinoise (French Potato au Gratin)
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Equipment
- 1 1 baking dish (34 × 23 cm / approx. 13 × 9 inches)
Ingredients
- 3 lb starchy potatoes (Russet or Yukon Gold), peeled 1.5 kg
- 1⅛ cups heavy cream , min 30 % fat. 300 ml
- 2 cups whole milk 450 ml
- 6 sprigs thyme fresh
- 1 rosemary sprigs
- 2 bay leaves
- 3 garlic cloves smashed, skin on
- 1 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 tablespoons butter for greasing the dish
- 1½ cups grated cheese) 150 g, Emmental or Gruyère (optional
Instructions
- Preheat your oven to 390°F (200°C), convection.
- In a medium saucepan, combine the heavy cream, whole milk, thyme, rosemary bay leaves, and garlic cloves.
- Warm gently over medium-low heat for about 5 minutes, without letting it boil. Season with salt, black pepper, and nutmeg. Remove from the heat and let it infuse while you prepare the rest.
- Slice the potatoes very thinly using a mandoline for best results.
- Generously butter a gratin dish. Layer the potatoes, either stacked or arranged in neat rows.
- Remove the herbs and garlic from the cream mixture. Pour the warm liquid evenly over the potatoes.
- Add grated cheese on top if using. Cover with parchment paper or aluminum foil.
- Bake for 1 hour, until the potatoes are tender. Remove the paper or foil for the last 10 minutes to allow the top to turn lightly golden.
- Turn off the oven, open the door slightly, and let the gratin rest for 5-10 minutes to allow the liquid to settle and the texture to become perfectly creamy.
- Serve warm as a main dish with a green salad, or as a side dish with roasted chicken or fish.
Notes
Nutrition
Tips for the Best Texture and Flavor
I love sharing my little kitchen tips and tricks so that you can get the best recipe results possible. Here are a few for this potatoes au gratin recipe:
- Keep your potatoes starchy: Never to rinse them after slicing; you want all the starch they’ll give you for a creamy finish.
- Take time preparing the potatoes: To prepare them, slice them uniformly and thinly so the dish cooks evenly.
- Bake the potatoes dauphinoise uncovered at the end: For a perfectly brown, bubbly result, uncover them for the last 10 minutes.
- Resting time: I always rest my dauphinoise potatoes recipe before serving it to allow the potatoes to settle in their “sauce” and slice more easily.
A Brief History of Gratin Dauphinois
Gratin Dauphinois comes from the beautiful Dauphiné region in southeastern France, where rich, creamy potato dishes have always been a local favorite.
The first record of this recipe is mentioned back to the late 18th century, often linked to a lavish banquet in 1788. Since then, this silky, comforting gratin has been loved all across France. It is a timeless classic on both everyday tables and special occasions.
Baking Potatoes au Gratin: Covered or Uncovered?
Traditional French Gratin Dauphinois is typically baked uncovered, but after experimenting with both methods, I’ve found my perfect method: starting with a parchment paper cover and finishing uncovered.
This hybrid technique perfects the dish in three ways:
- Precision Cooking: The parchment acts as a breathable shield, preventing the surface from scorching while allowing the potatoes to cook through slowly and evenly.
- Flavor Concentration: Unlike non-porous foil, parchment allows excess steam to escape. This concentrates the cream, creating that rich, creamy texture.
- Texture Control: A fully covered bake often results in a “boiled” consistency. By using parchment and then uncovering the dish, you avoid a soggy result and achieve a beautiful, golden-brown crust.
Potatoes au Gratin With or Without Cheese?
Traditionally, a dauphinoise potatoes recipe doesn’t contain any cheese. But if you are like me and love a good cheesy gratin, here are 2 things to keep in mind:
- Select a High-Quality Cheese: I recommend to choose an alpine-style cheeselike Emmental, Gruyère, or Comté for their nutty profiles and excellent melting points.
- Adjust Your Technique: In the cheeseless traditional version, you can bake fully uncovered. However, once cheese is involved, covering the dish is essential. Using a cover (like parchment paper) protects the cheese from direct heat, allowing the potatoes to tenderize without the topping burning.
Serving Suggestions and Pairings
In France, as a side dish to almost everything! Sometimes I serve it with a green salad as a main dish on its own and honestly, it’s so so delicious.
If you want to pair it with another authentic French recipe, consider it a partner to this Coq au Vin or a steaming pot of Beef Bourguignon. It’s also really yummy with a simple roast chicken, grilled pork chop or salmon.
FAQ – Potato au Gratin
Yes. Peeling gives you a smooth, creamy texture. While some modern versions leave the skins on for rustic appeal, traditional French gratin uses peeled potatoes.
Leave your gratin to rest for 5 to 10 minutes after baking it. This helps it set, makes slicing easier and makes sure the creamy layers hold together.
Yes! You can assemble the gratin a few hours or even a day, ahead. Keep it covered in the refrigerator until it’s ready to bake. When baking, you may need to add a few extra minutes, so that it’s heated through and the top turns golden.
Curdling usually happens if the heat is too high or the fat content of your dairy is too low. To ensure a silky sauce, use heavy cream (at least 30% fat) and avoid rinsing your sliced potatoes; the natural starch helps stabilize the sauce. Using my parchment paper method also protects the cream from direct heat, which prevents the proteins from breaking.
Easy, creamy, and delicious potatoes! The perfect dish for a winter dinner along with a crisp, green salad.
Thank you so much, Petra!
Bonjour Géraldine,
J’aime beaucoup ce plat. Au Québec, on a de la crème à 15% de matière grasse et de la 35% ( on fait la crème fouettée avec la dernière ) . Est-ce que pour toi la 15% ferait l’affaire ? Selon moi oui, mais j’aimerais bien comprendre vos appellations concernant la crème !
Merci et bravo pour la recette.
Bonjour Sylvie,
TrÈs bonne question ! Le mieux, c’est toujours d’utiliser une crème avec le plus de matière grasse possible afin d’être certaine qu’elle ne tranche pas. Plus il y a de graisse, plus elle est stable à la cuisson.
Cela dit, je sais que parfois on a envie de cuisiner un peu plus léger. Dans ce cas, le mieux est plutôt de remplacer une partie de la crème par du lait (par exemple 200 ml de crème liquide aka crème fouettée à 35 % et 550 ml de lait entier). On peut même, en pratique, faire un gratin dauphinois 100 % au lait.
Je resterais prudente avec la crème à 15 %, car chaque produit laitier (selon les pays) est très différent, et il m’est déjà arrivé de me retrouver avec un plat complètement raté pour avoir remplacé par le mauvais produit laitier…
Lovely twists on the original
Thank you, Katharine!
Great
Thanks 🙂