Discover the rich, creamy tradition of gratin dauphinois, a beloved French recipe that celebrates the simplicity and flavor of potatoes, cream, and garlic.
In France, au gratin potatoes is usually called gratin dauphinois, a beloved dish from the Dauphiné region in the southeast. It’s made by layering thinly sliced potatoes with cream, butter, and garlic, then baking them until they form that irresistible golden, crispy crust topped with cheese. There’s a slightly healthier version called gratin savoyard that swaps the cream for broth, but gratin dauphinois is the one most people know and love.
Making gratin dauphinois is surprisingly easy, though it requires a bit of patience to get the perfect creamy texture and golden top. Here is my tried and true recipe.
Ingredients:
- Four to six Yukon gold potatoes
- 1 cup each heavy cream and milk, or 2 cups light cream
- 2 gloves of garlic
- 1 cup of grated Gruyère cheese
- 1 tablespoon of butter
- Salt and pepper to taste
Process:
- Preheat the oven to 350 degrees
- Peel and thinly slide the potatoes, set aside
- Pour the cream and milk into a large sauce pan
- Add two garlic cloves and bring to a boil
- Add potatoes and reduce heat
- Allow the potatoes to simmer for 10-12 minutes until tender
- Remove potatoes with a slotted spoon and carefully place a layer of potatoes in a generously buttered baking dish
- Add thin layer of Gruyère cheese, another layer of potatoes, and a final layer of cheese
- Remove the garlic cloves from the sauce pan and pour approximately one cup of the cream/milk mixture into the baking dish
- Bake until bubbling and golden brown, approximately 40 minutes.
While it takes some time in the oven, the hands-on prep is simple and doesn’t require much skill—just careful layering. Gratin Dauphinois is a rich and comforting side dish that’s perfect for any special meal. Classic pairings include roasted lamb, beef, or chicken. Roast lamb with herbs like rosemary and garlic is a particularly traditional French pairing – add a Savoie white wines, like Roussanne or Jacquère, or a Pinot Noir from Burgundy for a touch of France.
Pro Tip: I love my Emile Henry baking dish – it’s the perfect size, and it’s a beautiful addition to my table.
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