This luxurious Dauphinoise Potatoes side dish will impress all at your dinner party or family gathering. There’s even a recipe for just one serving for when you want it all to yourself – or to serve in au gratin dishes.
Dauphinoise Potatoes is a French dish of sliced potatoes baked in milk or cream, from the Dauphiné region in south-eastern France.
The secret to success with Dauphinoise Potatoes:
This recipe uses Gruyere cheese from Switzerland for it’s sweet but salty flavor and it’s smooth-melting capabilities that lends to the rich, creamy quality of this side dish. (Want to know more about Gruyere cheese? Check out The Spruce Eats.)
Raghavan Iyer, author of Smashed, Mashed, Boiled & Baked says the best potatoes to use are “floury”, high in starch, and low in moisture and sugar content. Try using: Maris Piper, Yukon Gold, Russet. Choose medium potatoes that are the same size and shape.
In Dauphinoise Potatoes the potatoes are not pre-cooked as in other potato side dishes. They are raw when put in the oven, so the secret to success is to use a mandolin or food processor when slicing to keep them ultra thin.
Some prefer this dish reheated because the gratin has a chance to set and become more flavorful, and the top gets crispier. Make it in advance and reheat in 350° F for 15 minutes or browned to perfection. Let stand for 10 minutes to thicken.
Recipe for a single serving of Dauphinoise Potatoes.
Whether you want to make Dauphinoise Potatoes for yourself or in single serving au gratin dishes for each person at your dinner party, this recipe is for you.
Brown each au gratin dish to every guest’s personal preference – crispy or smooth.
(Au gratin dishes are also perfect for serving Creme Brulee desserts, pasta dishes, vegetables and even cold dishes like a single salad.)
- 8 oz thinly sliced potatoes
- 1 Tbsp butter
- 1 clove clove garlic
- ½ c heavy cream
- 1 oz Gruyere cheese
- salt & pepper to taste
- Preheat oven to 350° F.
- Peel and finely slice potatoes with mandolin slicer.
- Add butter to saucepan and melt. Finely mince garlic and add to saucepan; saute gently until garlic is pale golden color.
- Add cream to saucepan and bring to rapid simmer but do not boil.
- Grease oven-safe dish with butter and arrange slices of potato in even layers.
- Pour warm cream over potatoes slowly. Allow time for it to seep between layers without overflowing dish.
- Top generously with sliced Gruyere cheese and place in oven, 30-45 minutes per portion. When done, potatoes should be golden-brown on top, bubbling at edges and a knife should slide easily into center.
- Repeat for additional servings, browning each to your guest's personal preference – crispy or smooth.
Recipe courtesy Willow Tree via Family Features
Dauphinoise Potatoes recipe for 9 x 13 casserole dish.
- 1 garlic clove (halved)
- 1 tsp fresh thyme
- 2 bay leaves
- 3 Tbsp butter
- 1½ c heavy cream
- 1½ c whole milk
- 1 c grated Gruyere cheese
- 1½ tsp salt
- 1 tsp freshly ground pepper
- ¼ tsp grated nutmeg
- 2½ lbs potatoes, thinly sliced
- Grate Gruyère cheese using large holes of grater.
- Put bay leaves and thyme into a saucepan with the cream and milk. Heat until bubbles form around edges. Add ¾ c of Gruyere cheese. Cook over medium heat, stirring constantly until melted, about 2 minutes. Season with salt, pepper, and nutmeg. Set aside to cool.
- Preheat the oven to 350°F and arrange a rack in the middle of the oven.
- Rub a 9×13 or 4-quart baking dish baking dish with 1 garlic clove; coat with 1 tablespoon butter.
- Peel potatoes and slice with mandolin or food processor. (It's important to use very thin slices.) Place potato slices in baking dish in layers.
- Strain sauce over potatoes slowly. Allow time for it to seep between layers without overflowing dish. Sprinkle with remaining cheese. Add remaining butter on top in small pieces.
- Bake 45-60 minutes, to prefered browning. When done, potatoes should be golden-brown on top, bubbling at edges and a knife should slide easily into center.
- Let cool for 10-15 minutes to thicken before serving. When serving, show off those layers!
Want more? See all of our side dish recipes.
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