How To Make Gratin Dauphinois (French Recipe)

I just made French Scalloped Potatoes that go ridiculously saucy and golden on the edges and look so good you’ll forget why you were hosting.

I’m obsessed with Gratin Dauphinois because it hits a nerve I didn’t know I had. I love the way thin potatoes soak in heavy cream and ribboned Gruyere cheese until everything sighs together.

It’s not just another side dish; it’s my go to French Potatoes Au Gratin when I want something filthy rich and totally satisfying. I brought it to a party once and people actually argued over the last piece.

But mostly I make it for myself, honest and selfish. It’s loud, cheesy, and soft.

Pure Potato Dophinoise Recipe. Try not to lick the plate.

I will eat it

Ingredients

• Potatoes: Starchy, creamy base that soaks up sauce and feels comforting.
• Heavy cream: Rich, silky bath for potatoes that makes it indulgent.
• Whole milk: Lightens cream slightly, keeps it from being too heavy.
• Gruyere cheese: Melty, nutty top note that adds gooey deliciousness.
• Garlic: Pungent little kick that sneaks into every bite.
• Unsalted butter: Adds gloss and buttery depth without extra saltiness.
• Sea salt: Brings out potato sweetness and balances the richness.
• Black pepper: Peppery warmth that cuts through the creaminess.
• Nutmeg: Basically a tiny, cozy spice that whispers warmth.
• Fresh thyme: Plus herbal brightness that keeps the dish lively.
• Chives: Fresh, oniony garnish that makes it look and taste brighter.

Ingredient Quantities

• 2 lb (900 g) Yukon Gold or Russet potatoes, peeled
• 1 1/2 to 2 cups (350 to 475 ml) heavy cream
• 1 cup (240 ml) whole milk
• 1 1/2 cups (150 g) grated Gruyere cheese, plus extra for topping if you like
• 2 cloves garlic, smashed or finely minced
• 3 tablespoons unsalted butter, divided
• 1 teaspoon fine sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/8 to 1/4 teaspoon freshly grated nutmeg (optional but nice)
• Fresh thyme or chopped chives for garnish, optional

How to Make this

1. Preheat oven to 350°F (175°C). Butter a 9×13 inch or similar baking dish with 1 tablespoon of the butter, then rub the smashed garlic all over the inside of the dish, wiping some of it into the butter, dont worry about being neat.

2. Peel the 2 lb (900 g) potatoes and slice them very thin, about 1/8 inch thick, using a knife or mandoline if you have one. Try to keep slices uniform so they cook even.

3. In a saucepan, warm 1 1/2 to 2 cups (350 to 475 ml) heavy cream and 1 cup (240 ml) whole milk over low heat until just below simmering, stir in the minced garlic, 1 teaspoon fine sea salt, 1/2 teaspoon black pepper and 1/8 to 1/4 teaspoon grated nutmeg if using. Taste and adjust salt, cause potatoes need seasoning.

4. Layer a single even layer of potato slices in the prepared dish, overlap them slightly, sprinkle about a third of the 1 1/2 cups (150 g) grated Gruyere cheese, and dot with some of the remaining butter. Repeat two more layers or until potatoes are used, finishing with a layer of potatoes on top.

5. Pour the warm cream and milk mixture slowly over the potatoes so it settles between the slices, press down gently to remove air pockets. If the cream doesnt almost come to the top of the potatoes thats fine, it will bubble up while baking.

6. Sprinkle remaining Gruyere on top and dot with any leftover butter. Cover the dish tightly with foil.

7. Bake covered for 60 to 75 minutes, until potatoes are tender when pierced with a knife. Remove foil and bake another 15 to 20 minutes or until top is golden and bubbling, watching so it doesnt burn.

8. Let the gratin rest 10 to 15 minutes before serving so it sets and slices cleanly. Garnish with fresh thyme or chopped chives if you like.

9. If you want extra browning, run under a hot broiler for 1 to 3 minutes at the very end but keep an eye on it, broilers burn fast.

10. Serve warm as a side or main, season with a little extra salt and pepper to taste. Leftovers reheat great in a low oven or skillet.

Equipment Needed

1. Oven (preheated to 350°F / 175°C)
2. 9×13 inch baking dish (or similar)
3. Sharp chef’s knife or mandoline and a cutting board
4. Vegetable peeler
5. Large saucepan (to warm the cream and milk)
6. Measuring cups and spoons
7. Box grater for the Gruyere and a small bowl for the cheese
8. Aluminum foil, oven mitts and a slotted spoon or spatula for pressing and serving

FAQ

How To Make Gratin Dauphinois (French Recipe) Substitutions and Variations

• Potatoes: swap Yukon Gold or Russet for red potatoes for a firmer texture, or for a creamier result try Maris Piper or fingerlings, but note cooking times may change.
• Heavy cream: use a mix of half-and-half plus 2 tablespoons of butter per cup to mimic richness, or use full fat evaporated milk for a lighter yet still creamy dish.
• Gruyere cheese: substitute Comté, Emmental, or a mild aged cheddar if you want a sharper bite; mix in a little Parmesan for extra savory depth.
• Garlic and butter: if you dont have fresh garlic, use 1/2 to 1 teaspoon garlic powder, and replace some or all butter with olive oil for a dairy lighter version, though flavor will be different.

Pro Tips

1. Use a mandoline if you got one but be careful, those blades are crazy sharp. Wear a cut guard or use the hand holder and take your time, uneven slices = uneven cooking.

2. Salt the cream mixture more than you think at first, potatoes suck up salt. Taste the hot cream before pouring it over the spuds, you can always add more later but hard to fix underseasoned gratin.

3. Let it rest at least 10 to 15 minutes after baking, don’t skip that. It firms up and you can actually get clean slices instead of a soupy mess.

4. For extra flavor and a golden top, finish under the broiler for just 1 to 3 minutes, watching it the whole time because it goes from perfect to burned super fast.