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Potatoes au Gratin (Gratin Dauphinois) Recipe

Potatoes au Gratin (Gratin Dauphinois) Recipe


potatoes au gratin recipe

If there have been ever a creamy potato dish value making, it’s this one. It’s much like scalloped potatoes, however higher, in my view. It comes collectively merely and fantastically, with no roux required.

This potatoes au gratin recipe is definitely generally known as gratin dauphinois in France. Gratin dauphinois hails from the Dauphiné area in southeastern France, which is nestled subsequent to Italy.

Gratin dauphinois options thinly sliced rounds of potatoes cooked in cream, typically with cheese however typically with out. This potato gratin features a beneficiant quantity of Gruyère cheese, and I wouldn’t need it some other method! The recipe is evenly seasoned with garlic, pepper and nutmeg, and the top result’s simply… magic.

potatoes au gratin ingredients

When you would love a second of completely happy silence at your bustling vacation meal, serve this recipe. I’ve actually watched folks go quiet upon their first chunk. That’s after I know a recipe is excellent!

You may as well can put together this recipe prematurely, which is a giant plus for a full-course meal. This dish could be welcome at Thanksgiving, Christmas, Easter, or any special day in between.

how to make potatoes au gratin

Potatoes au Gratin Components

This recipe makes use of a brief listing of substances and the flavour is really wonderful. You’ll discover the total recipe on the backside of the submit, with a print-friendly possibility.

Russet potatoes

Starchy russet potatoes are perfect for potatoes au gratin. Whereas I’m typically a giant fan of potato skins, you’ll have to peel the potato skins earlier than slicing the potatoes for the perfect melt-in-your-mouth texture.

Heavy cream

Heavy cream is the way in which to go together with this recipe. I’ve tried half and half and it really works decently properly, however clumps considerably. Complete milk clumps and doesn’t yield a creamy gratin, so I strongly advise in opposition to it.

Contemporary garlic

Contemporary garlic, at all times! Two cloves subtly infuse this dish with irresistible fragrant taste.

Black pepper, nutmeg & salt

Freshly floor black pepper and only a pinch of nutmeg are all you want right here. Effectively, and salt—potatoes love salt.

Gruyère cheese or Emmental

Gruyère cheese is extra anticipated in gratin dauphinois, however I like Emmental equally properly. Whereas Emmental is much like Swiss cheese, Swiss cheese didn’t end up properly in our checks, because it hardened an excessive amount of.

Contemporary chives

Contemporary chives are elective, however supply a stunning burst of contemporary inexperienced shade on high of this creamy, golden brown dish.

potatoes au gratin before baking

The right way to Make Potatoes au Gratin

This recipe is easy and you’ll watch it come collectively within the quick video under.  Right here’s a rundown with some added notes:

1) Peel and slice the potatoes.

Ideally, you’re slicing the potatoes as thinly as probably, about 1/8-inch thick. That is tough even with the sharpest of chef’s knives.

I’m at all times hesitant to advocate a mandoline slicer as a result of they’re harmful, however the mandoline undeniably yields the thinnest and most uniform outcomes. When utilizing a mandoline, please keep centered on the duty at hand, know the place your fingers are always, and don’t be tempted to slice any nearer to the top of the potato than you’re feeling absolutely assured doing.

2) Whisk collectively the cream, minced garlic, salt, pepper and nutmeg.

Simple sufficient! The garlic and spices will settle, so that you’ll have to whisk the combination every time simply earlier than utilizing.

3) Begin layering the potatoes, then layer with cream and cheese.

Organize about one-third of the potatoes within the backside of a 9-inch sq. pan in an overlapping fish-scale sample. (That is my beloved 9-inch pan, if you happen to’re available in the market.) Whisk the cream combination, pour in a portion of it, and sprinkle some cheese on high. 

4) Repeat, repeat. Prime with all remaining cheese.

Potatoes, whisked cream, and extra cheese, in that order.

5) Bake, and canopy it towards the top of baking.

After about 40 minutes within the oven, the highest ought to be turning properly golden. We’re going to cowl it with parchment or foil to stop the highest from turning into too browned by the point the potatoes are cooked by way of. The potatoes are accomplished as soon as you’ll be able to press a fork right through the middle of the dish with ease (if doubtful, go just a little longer).

6) Briefly cool, then serve.

This dish wants at the very least 20 minutes to chill earlier than serving. Straight out of the oven, it’s far too sizzling to serve, and the layers want an opportunity to chill considerably with the intention to hold their form. Sprinkle with chopped chives earlier than serving, if desired.

Watch The right way to Make Potatoes au Gratin

potatoes au gratin serving

Extra Potato Recipes to Make

When you love potatoes (and who doesn’t?), you can’t miss these potato recipes on Cookie and Kate:

Please let me understand how your gratin seems within the feedback! I really like listening to from you.

potatoes au gratin on plate


Potatoes au Gratin (Gratin Dauphinois)

  • Writer: Cookie and Kate
  • Prep Time: 20 minutes
  • Prepare dinner Time: 45 minutes
  • Whole Time: 1 hour 5 minutes
  • Yield: 12 1x
  • Class: Facet Dish
  • Methodology: Baked
  • Delicacies: French
  • Eating regimen: Vegetarian

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This potatoes au gratin recipe is wealthy, golden brown and totally irresistible! Generally known as gratin dauphinois in France, this potato gratin is made with layers of potato, cream and cheese. It’s worthy of your vacation desk! Recipe yields 12 facet servings.



  • 2 kilos russet potatoes 
  • 2 cups heavy cream 
  • 2 medium cloves garlic, pressed or minced
  • 1 teaspoon effective salt 
  • 10 twists of freshly floor black pepper 
  • ⅛ teaspoon floor nutmeg
  • 2 cups (8 ounces) grated Gruyère cheese or Emmental
  • ½ teaspoon finely chopped contemporary chives, elective


  1. Preheat the oven to 425 levels Fahrenheit. Peel the potatoes and slice them as thinly as doable, ideally ⅛-inch thick. 
  2. In a liquid measuring cup, whisk collectively the cream, minced garlic, salt, pepper and nutmeg.
  3. Organize about one-third of the potatoes within the backside of a 9-inch sq. pan in an overlapping fish-scale sample. Whisk the cream combination once more, then pour about one-third of the cream combination over the potatoes. Sprinkle with ½ cup of the cheese.
  4. Repeat this two extra occasions, topping with the entire remaining cheese. 
  5. Bake for 40 minutes, then place a sheet of parchment paper or foil excessive to stop it from turning too brown. Bake for five to 10 extra minutes, checking each 5, till you’ll be able to press a fork right through the potatoes with ease. 
  6. Let the dish cool for at the very least 20 minutes (it’s loopy sizzling). Garnish with the elective chives, if desired, and serve heat.


Put together prematurely: This dish may be assembled as much as 24 hours prematurely. Chill it within the fridge, coated. It would seemingly want extra time within the oven because it’s beginning off chilly, and it’s tough to supply actual timing on this state of affairs. Regulate the dish beginning at 40 minutes and canopy it as soon as it’s turning properly golden on high.

▸ Diet Info

The knowledge proven is an estimate offered by an internet vitamin calculator. It shouldn’t be thought-about an alternative to knowledgeable nutritionist’s recommendation. See our full vitamin disclosure right here.

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