A Step-by-Step Guide For Deliciously Creamy Cheesy Homemade Potatoes au Gratin - Dauphinoise Potatoes Recipe
Dauphinoise Potatoes, also referred to as Potatoes au Gratin, are a classic French dish consisting of thinly sliced potatoes cooked in cream and topped with nutty Gruyère cheese. They are luxuriously rich, wonderfully tender, and incredibly delicious.
Jump to:
- What are Dauphinoise Potatoes?
- Difference Between Dauphinoise Potatoes and Potato Boulangere
- Why This Recipe Works?
- What Are the Best Potatoes to Use for Classic Potatoes Dauphinoise Recipe?
- Ingredients You'll Need
- Step-by-Step Instructions
- Top Tips From the Chef
- What to Serve with Potato Dauphinoise?
- Storage and Reheating
- Recipe FAQs
- Related Recipes
- Potatoes au Gratin - Dauphinoise Potatoes
They are the ultimate make-ahead potato side dish to serve at your holiday gatherings or Sunday roast dinners. Yet they're also easy enough to enjoy as a weeknight treat.
What are Dauphinoise Potatoes?
Dauphinoise Potatoes, also known as Potatoes au Gratin or Gratin Dauphinois, is a classic French dish consisting of thinly sliced potatoes that are layered and cooked in a creamy garlic-infused sauce. It is baked until the potatoes are tender and the top layer becomes golden brown and slightly crispy.
Gruyère is traditionally added on top to create a deliciously cheesy and gooey crust. The name "Dauphinoise" comes from the French region of Dauphiné, where the dish is believed to have originated.
This dish represents the simplicity and elegance of French cuisine, combining basic ingredients like potatoes, cream, and garlic to create an indulgent side dish. Dauphinoise Potatoes are the perfect side dish to serve with various meat dishes, particularly roast beef and roast lamb.
Difference Between Dauphinoise Potatoes and Potato Boulangere
Dauphinoise Potatoes are made by layering thinly sliced potatoes in a dish and cooking them in a creamy mixture consisting of cream, milk, or a combination of both. It is usually flavored with garlic, thyme, and nutmeg. The potatoes are baked in the creamy mixture until they become tender and absorb the flavors.
They are often topped with Gruyère cheese, which melts and forms a golden crust during baking. The result is a dish with a creamy and rich texture due to the cream, and a cheesy and slightly crispy top layer.
Potato Boulangère involves layering thinly sliced potatoes with onions and thyme, in a baking dish. The dish is then baked in a broth or stock, until the potatoes are tender and have absorbed the flavors of the broth. The liquid is usually absorbed by the potatoes during baking and the dish has a tender and moist texture.
Why This Recipe Works?
- The slow cooking process ensures that the potatoes become tender while absorbing the creamy sauce.
- The combination of potatoes, cream, and gruyere cheese creates a balance between indulgence and classic flavors. The creamy sauce matches the potatoes' natural starchiness, while the cheese brings a savory depth.
- Topping the dish with cheese creates a golden and slightly crispy crust during baking.
- This casserole dish is versatile and pairs well with a wide range of main courses. You can serve it at gatherings, family dinners, or at special occasions such as Christmas, Thanksgiving, and Easter.
- Despite its elegant presentation and rich flavors, this easy potato dish is straightforward to make.
What Are the Best Potatoes to Use for Classic Potatoes Dauphinoise Recipe?
Allrounder or floury potatoes such as desire, Yukon Gold, russet, or Maris piper potatoes are perfect for this incredible side dish. They take on a rich golden color when they bake and taste very rich in flavor.
The dauphinoise would slip and slide apart when you serve if you use waxy potatoes.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Potatoes - Allrounder or floury potatoes such as Desire, Yukon Gold, russet, or Maris piper are perfect for this dish. Peel, wash, and thinly slice using a mandolin or the slicing attachment on a food processor.
- Garlic - Use fresh garlic or omit it if you don't have any. You can turn it into a paste with a mortar and pestle or grate it with a Microplane. If you don't want a strong garlic flavor, infuse a whole garlic clove in the cream mixture and discard it before layering the potatoes.
- Cream - Double cream or heavy cream works best with this recipe.
- Milk - I use full-fat whole milk but semi-skimmed milk would also do the job in a pinch.
- Flavorings - I use bay leaves, sprigs of fresh thyme, freshly ground black pepper, and whole nutmeg along with finely chopped fresh garlic. Adjust the amount to your taste.
- Gruyere - This is the traditional cheese for this 'Potatoes au Gratin' dish. However, you can also opt for cheddar cheese or omit the cheese altogether. Keep in mind that Gruyère is not considered a vegetarian cheese, so if you intend to serve this dish as a vegetarian side, be mindful of this choice.
Step-by-Step Instructions
Making this Potatoes au Gratin - Dauphinoise Potatoes is pretty straightforward. However, there are a few tips and tricks that you should follow to achieve the best results:
Prepare the Cream Mixture
In a large saucepan, combine the double cream, milk, chopped garlic and thyme, bay leaf, and nutmeg along with half of the salt, and black pepper.
Place the saucepan over medium-low heat and bring the mixture to a gentle simmer.
Let it simmer for about 5 minutes to infuse the flavors.
Then, remove from heat and let it cool slightly while preparing the potatoes.
Prepare the Potatoes
Peel the potatoes and wash them thoroughly. Pat them dry with a kitchen towel. Use a mandolin or the slicer attachment on your food processor to slice the potatoes.
You can carefully slice the potatoes by hand using a sharp knife if you have enough time and patience. The slices should be approximately 3mm (⅛ inch).
Don't wash your potatoes after slicing them as they would lose the starch necessary to thicken the sauce. Place the sliced potatoes in a large bowl and pour the cream mixture over them. Give them a good stir, ensuring that all the potatoes are thoroughly coated with the creamy sauce.
Assemble the Layers
Preheat the oven to 180° C - 360° F (fan oven). Remove the bay leaf from the cream mixture and discard it. Grease a baking dish with the softened butter.
Arrange a layer of sliced potatoes at the bottom of the dish, slightly overlapping. The layers don’t have to be perfect. Sprinkle a pinch of salt and a dash of black pepper.
Pour a small amount of the cream mixture over the potatoes, just enough to cover them. Continue layering with potatoes, seasoning, and sauce until you've used all your potato slices. Ensure that each layer is mostly flat and that the potatoes are not overlapping excessively.
Usually, you'll have around 2 to 3 layers, depending on the size of your dish. Pour over the remaining sauce, and cover the baking dish with aluminum foil.
Bake the Dauphinoise
Place the dish in the preheated oven. Bake for about 30 minutes, remove the foil, and continue baking for another 20 minutes, or until the potatoes are tender when pierced with a knife.
Remove the dish from the oven, scatter the grated Gruyère or cheddar cheese over the potatoes.
Bake for an additional 15 minutes until the top layer turns golden brown and the cheese is melted and bubbly.
Once baked, remove the dish from the oven and let it cool slightly before serving. This allows the layers to set.
Top Tips From the Chef
- Choose floury potatoes like Russet, Maris Piper, King Edward, or Yukon Gold potatoes for the best texture and flavor absorption.
- Slice the potatoes uniformly to ensure even cooked tender potatoes. Use a mandolin or the slicer attachment on your food processor to slice the potatoes.
- Don't wash your potatoes after slicing them as they would lose the starch necessary to thicken the sauce.
- Let the cream mixture gently simmer with garlic, thyme, and other seasonings to infuse flavors before pouring it over the potatoes.
- Season each layer of potatoes lightly with salt and pepper, and to ensure consistent flavor throughout.
- A light butter greasing prevents sticking and adds a touch of flavor to the layers.
- Allow the dish to rest for 10-15 minutes after baking. This helps the layers set and makes it easier to serve.
What to Serve with Potato Dauphinoise?
Potato Dauphinoise is a rich and flavorful dish that pairs well with a variety of main courses and side dishes.
Serve Potato Dauphinoise as a side dish to complement roast meats like Chuck Roast in Oven, Slow Roasted Turkey Leg (With Gravy), Dutch Oven Whole Roast Chicken, Honey Glazed Baked Ham, Turkey Tenderloin in Oven, and Boneless Leg of Lamb.
You can also serve this French classic as a main dish along with roasted vegetables, such as Air Fryer Brussels Sprouts, Honey Roasted Carrots and Parsnips, or Air Fryer Asparagus.
While it might not be the most traditional pairing, Mediterranean Baked Salmon or Baked Cod with Panko works well with Potato Dauphinoise, offering a textural contrast.
Storage and Reheating
Storage
Allow the Potato Dauphinoise to cool down to room temperature before storing. If possible, divide the dish into smaller portions and store them in an airtight container in the refrigerator.
Properly stored, Potato Dauphinoise can last for 3-4 days in the fridge or 3 months in the freezer. Please note that the texture and flavor may change upon thawing and reheating due to the dairy content.
Reheating
To reheat larger portions, preheat the oven to 350°F (175°C). Place the Potato Dauphinoise in an oven-safe dish and cover with aluminum foil. Reheat for about 20-30 minutes, or until heated through. If the top becomes too crispy, you can cover it loosely with foil.
For individual portions, you can use a microwave. Place the portion in a microwave-safe dish and reheat on medium power in 1-minute intervals, stirring occasionally.
Recipe FAQs
No, pre-cooking the potatoes is not necessary for Dauphinoise Potatoes. Layer directly thinly sliced potatoes in the baking dish, and they will cook tenderly as the dish bakes in the creamy sauce.
The slow baking process ensures even cooking and a creamy texture without the need for prior cooking.
Yes, you can prepare Potato Dauphinoise in advance and refrigerate it. Reheat it gently in the oven to preserve its texture and flavor.
Yes, Potato Dauphinoise is naturally gluten-free.
Just ensure that any seasonings and cheese you use are also gluten-free.
Traditional Dauphinoise Potatoes are not vegetarian due to the Gruyère cheese containing animal-derived rennet.
However, you can easily adapt the recipe to make it vegetarian by using cheese alternatives that are vegetarian-friendly.
Related Recipes
For more delicious potato side dish recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious Potatoes au Gratin - Dauphinoise Potatoes as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Potatoes au Gratin - Dauphinoise Potatoes
Equipment
Ingredients
- 500 ml double cream or heavy cream
- 250 ml semi-skimmed or full-fat milk
- 2 cloves garlic (finely chopped)
- 4 sprigs fresh thyme (just the leaves, finely chopped)
- 1 kg floury potatoes such as desire, russet or maris piper
- 100 g Gruyère or cheddar cheese
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon nutmeg
- 1 bay leaf
- 1 teaspoon softened butter (for greasing the baking dish)
Instructions
Preparing the Cream Mixture
- In a saucepan, combine the double cream, milk, chopped garlic and thyme, bay leaf, nutmeg along with the half of the salt, and black pepper.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer.
- Let it simmer for about 5 minutes to infuse the flavors. Then, remove from heat and let it cool slightly while preparing the potatoes.
Preparing the Potatoes
- Peel the potatoes and wash them thoroughly. Pat them dry with a kitchen towel.
- Use a mandolin or the slicer attachment on your food processor to slice the potatoes. You can carefully slice the potatoes by hand using a sharp knife if you have enough time and patience. The slices should be approximately 3mm (⅛ inch).
- Place the sliced potatoes in a large bowl and pour the cream mixture over them.
- Give them a good stir, ensuring that all the potatoes are thoroughly coated with the creamy sauce.
Assembling the Layers
- Preheat the oven to 180° C - 360° F (fan oven).
- Remove the bay leaf from the cream mixture and discard it.
- Grease a baking dish with the softened butter.
- Arrange a layer of sliced potatoes at the bottom of the dish, slightly overlapping. The layers don’t have to be perfect.
- Sprinkle a pinch of salt, and a dash of black pepper.
- Pour a small amount of the cream mixture over the potatoes, just enough to cover them.
- Continue layering with potatoes, seasoning, and sauce until you've used all your potato slices.
- Ensure that each layer is mostly flat and that the potatoes are not overlapping excessively. Usually, you'll have around 2 to 3 layers, depending on the size of your dish.
- Pour over the remaining sauce, and cover the baking dish with aluminum foil.
Baking the Dauphinoise
- Place the dish in the preheated oven.
- Bake for about 30 minutes, remove the foil and continue baking for another 20 minutes, or until the potatoes are tender when pierced with a knife.
- Remove the dish from the oven, scatter the grated Gruyère or cheddar cheese over the potatoes, and bake for an additional 15 minutes until the top layer turns golden brown and the cheese is melted and bubbly.
- Once baked, remove the dish from the oven and let it cool slightly before serving. This allows the layers to set.
Video
Notes
- Choose floury potatoes like Russet, Maris piper, or Yukon Gold for the best texture and flavor absorption.
- Slice the potatoes uniformly to ensure even cooking. Use a mandolin or the slicer attachment on your food processor to slice the potatoes.
- Don't wash your potatoes after slicing them as they would lose the starch necessary to thicken the sauce.
- Let the cream mixture gently simmer with garlic, thyme, and other seasonings to infuse flavors before pouring it over the potatoes.
- Season each layer of potatoes lightly with salt and pepper, and to ensure consistent flavor throughout.
- A light butter greasing prevents sticking and adds a touch of flavor to the layers.
- Allow the dish to rest for a 10-15 minutes after baking. This helps the layers set and makes it easier to serve.
Nutrition
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