What is Potato Gratin Dauphinois and how is it different from regular potato gratin?

Potato Gratin Dauphinois is a classic French dish made with thinly sliced raw potatoes baked slowly in cream and garlic, without cheese. Unlike regular potato gratin, which often includes cheese layered throughout or on top, Dauphinois relies on the cream’s richness and slow cooking for its smooth texture and delicate flavor.

What type of potatoes should I choose for making Potato Gratin Dauphinois?

Use starchy potatoes like Russet or Yukon Gold for Potato Gratin Dauphinois. These potatoes break down slightly during baking, creating a creamy texture. Avoid waxy potatoes like red or new potatoes, as they hold their shape too firmly and may result in a less tender dish.

How thin should I slice potatoes for Potato Gratin Dauphinois, and why?

Slice potatoes about 2-3 millimeters thick to ensure even cooking and smooth texture. Thin slices allow the cream to penetrate and soften the potatoes fully during baking, preventing an undercooked or crunchy center.

Can I prepare Potato Gratin Dauphinois ahead of time and reheat it later?

Yes, you can assemble Potato Gratin Dauphinois in advance. Bake it covered, let it cool, then refrigerate. When reheating, cover it again and bake until warmed through. You may finish uncovered for a few minutes to restore a browned, slightly crisp top.

Should I peel my potatoes for Potato Gratin Dauphinois?

Peeling the potatoes is recommended for a smoother texture and classic presentation. However, thinly sliced unpeeled potatoes can work if washed thoroughly; they add a rustic feel and save preparation time. Just ensure the slices are uniform for even cooking.

Potato Gratin Dauphinois Creamy Recipe For Perfect Results

Name: Potato Gratin Dauphinois
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: French
Ingredients: 1 1/2 cups full-fat cream (such as heavy, thickened, or pouring cream); 2 garlic cloves, minced; 2 tablespoons unsalted butter, melted; 1.25 kg (2.5 lb) starchy potatoes, such as Russet, Sebago, Maris Piper, King Edward, Dutch creams, or red delight; 1 teaspoon salt; 1/4 teaspoon pepper; 2 1/2 cups freshly grated gruyere cheese (or substitutes like colby, cheddar, havarti, tasty, Monterey Jack, or mozzarella combined with parmesan); 2 teaspoons fresh thyme leaves (optional but recommended)

Ingredients

Scale

1 1/2 cups full-fat cream (such as heavy, thickened, or pouring cream)

2 garlic cloves, minced

2 tablespoons unsalted butter, melted

1.25 kg (2.5 lb) starchy potatoes, such as Russet, Sebago, Maris Piper, King Edward, Dutch creams, or red delight

1 teaspoon salt

1/4 teaspoon pepper

2 1/2 cups freshly grated gruyere cheese (or substitutes like colby, cheddar, havarti, tasty, Monterey Jack, or mozzarella combined with parmesan)

2 teaspoons fresh thyme leaves (optional but recommended)

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Instructions

1-In a jug, mix the 2 tablespoons of melted unsalted butter, 1 1/2 cups of full-fat cream, and 2 minced garlic cloves until combined.

2-Preheat the oven to 180°C (350°F).

3-Peel and slice 1.25 kg (2.5 lb) of starchy potatoes very thinly (1/8 inch or 3 mm thickness) using a knife or mandolin.

4-In a baking dish, layer one-third of the sliced potatoes, pour one-third of the cream mixture over them, and sprinkle one-third of the 1 teaspoon salt, 1/4 teaspoon pepper, 2 teaspoons fresh thyme leaves (if using), and 2 1/2 cups grated gruyere cheese evenly.

5-Repeat the layering two more times with the remaining potatoes, cream mixture, salt, pepper, and thyme, but do not add cheese to the top layer at this stage.

6-Cover the dish with a lid or foil and bake for 75 minutes, or until the potatoes are soft (cooking time may extend up to 90 minutes depending on the oven and dish size).

7-Remove the cover, sprinkle the remaining grated gruyere cheese on top, and bake uncovered for another 10-15 minutes until the cheese is golden and bubbly.

8-Let the dish stand for 5 minutes before serving.

Notes

🍽️ Use starchy potatoes for tender layers and optimal texture; avoid waxy varieties.
🧀 Gruyere cheese provides great flavor and browning, but cheddar or mozzarella mixed with parmesan makes a good substitute.
🔪 A mandolin helps slice potatoes evenly and saves prep time, ensuring uniform cooking.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Category: Side Dish
Method: Baking
Cuisine: French

Nutrition

Serving Size: 110 g (approximate)
Calories: 167
Sugar: 1.6 g
Sodium: 281 mg
Fat: 10 g
Saturated Fat: 6 g
Carbohydrates: 14.2 g
Fiber: 2.1 g
Protein: 5.7 g
Cholesterol: 31 mg