Dauphinoise potatoes, also known as Gratin Dauphinois, is a classic French dish that you'll love to introduce to your culinary repertoire. It features thinly sliced potatoes, immersed in a rich and creamy garlic-infused sauce, baked to perfection to create a golden, crispy top with a soft, tender interior.
This decadent side dish, originally from the Dauphiné region in southeastern France, will transform any ordinary dinner into a special occasion. The best part? It requires only a handful of ingredients and is easier to make than you might think.
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Why This Recipe Works
What makes this Dauphinoise potatoes recipe stand out is its splendid combination of simplicity and decadence. First and foremost, you'll love the creamy, garlic-flavored base that elevates the humble potato to a gourmet level. This recipe stands out by utilizing a perfect blend of milk and cream, imparting a velvety texture and an irresistible richness to the dish. And let's not forget the final touch: a beautiful gratinated top, achieved by a slow bake in the oven, that contrasts beautifully with the smooth, creamy potatoes underneath.
Furthermore, one of the greatest aspects of this dish is its versatility. Dauphinoise potatoes can effortlessly accompany any Dinner, whether it's a holiday roast or a simple weeknight chicken dinner. This recipe allows you to prepare it ahead of time, making it an excellent choice for entertaining guests. Once you've tasted the divine mix of textures and the deep, complex flavors in this dish, you'll understand why it's a staple in French cuisine and a favorite among food lovers worldwide. Don't hesitate; give it a try and let this dish amaze your taste buds.
Ingredients
Potatoes -waxy potatoes like Yukon Golds or Maris Piper. These potatoes hold their shape well during cooking. If unavailable, Russets can be used as a substitute.
Heavy Cream- a rich and creamy texture. Coconut cream can be a dairy-free alternative.
Garlic- It adds a distinctive flavor. If not a fan of garlic, it can be skipped.
Nutmeg: -It gives a subtle warmth and depth. Cinnamon can be used if nutmeg isn't on hand.
Cheese- This Swiss cheese melts well and has a slightly sweet, nutty flavor. Emmental or mature cheddar can be used in place of Gruyère.
Tips
- Make sure to slice the potatoes thinly and uniformly for even cooking.
- For a garlic-infused flavor without the bits, rub a cut clove of garlic around the inside of your baking dish before layering in the potatoes.
- Allow the dish to rest for a few minutes after baking for the cream to thicken.
- If your top layer isn't browning enough, a few minutes under the broiler can give it a nice golden color.
- The dish can be prepared ahead and reheated, making it perfect for entertaining.
How to Serve
Dauphinoise potatoes make a luxurious side dish that's perfect for special occasions, but also simple enough for a weekday dinner. They pair excellently with roasted meats, particularly beef, lamb, and pork.
- Serve alongside a juicy roast beef and a side of steamed green beans for a classic Sunday lunch.
- For a comforting weekday dinner, serve with pan-seared chicken and a light salad.
- It can also be a side dish for a vegetarian meal. Pair with a hearty mushroom stew or a tangy ratatouille.
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Dauphinoise Potatoes
Ingredients
- 1.5 kg of waxy potatoes
- 500 ml of heavy cream
- 3 cloves of garlic
- ¼ teaspoon of nutmeg
- 200 g of Gruyère cheese
Instructions
- Preheat the oven to 180C/350F/Gas 4.
- Peel and thinly slice the potatoes.
- Rub a baking dish with the cut sides of the garlic, then layer in the potatoes, seasoning each layer with salt, pepper, and a sprinkle of nutmeg.
- Pour over the cream until it comes just below the top layer of potatoes.
- Sprinkle the grated cheese on top, then bake for about 1 hour, or until the potatoes are tender and the top is golden brown.
Notes
- Make sure to slice the potatoes thinly and uniformly for even cooking.
- For a garlic-infused flavor without the bits, rub a cut clove of garlic around the inside of your baking dish before layering in the potatoes.
- Allow the dish to rest for a few minutes after baking for the cream to thicken.
- If your top layer isn't browning enough, a few minutes under the broiler can give it a nice golden color.
- The dish can be prepared ahead and reheated, making it perfect for entertaining.