Dauphinoise Potatoes are also known as Potatoes Au Gratin or Scalloped Potatoes. They are an easy, cheesy potato side dish that goes great with any meal!
Dauphinoise Potatoes (dah-feen-was) are a delicious side dish to any meal. It is creamy comfort food at it’s best! The dish comes from the Dauphine region in south-east France. Dauphinoise Potatoes are also known as Au Gratin Potatoes or Scalloped Potatoes. These potatoes are a perfect side dish for any kind of meat. I served them with a roast beef and it was amazing. Everyone loved it! The dish was scraped clean.
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The best potatoes to use for the dish are gold potatoes. They are smooth and creamy in texture and have a sweet flavor. The inside of the potato is a golden color – thus the name “Yukon Gold.” I tried a variety of cheese in this dish that I have never tried before – Gruyere cheese. It is a semi-soft cheese and is especially flavorful and good. You can find Gruyere cheese in the specialty cheese section in your local grocery store. I found it near the Swiss cheeses. Gruyere cheese is slightly salty and has a creamy, nutty flavor. It is known as being one of the finest cheeses for baking. It melts beautifully and turns a golden brown when baked on top of a casserole or dish in the oven.
A helpful tip for baking these in the oven is to place the casserole dish on a rimmed cookie sheet lined with foil. This will help with clean up if the potatoes boil over while cooking, or if it tips when putting it into or pulling it out of the oven.
Dauphinoise Potatoes
- 7-8 large Yukon Gold potatoes peeled and sliced thin
- 1 clove garlic cut in half
- 1 Tbsp butter
- 1 1/2 cups heavy cream
- 1/2 cup milk
- 4 oz. Gruyere cheese grated
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Preheat oven to 375 degrees.
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Peel and slice the potatoes. Place the slices of potatoes in a bowl filled with cold water as you cut them so they don't turn brown.
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Rub the two halves of garlic on the sides and bottom of a 2.5 liter or 3 quart casserole dish. Spread butter along sides and bottom of the dish.
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Heat the heavy cream and milk on medium heat until it comes to a simmer.
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Drain the water from the sliced potatoes.
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Layer half of the sliced potatoes, half of the heated cream mixture, and half of the cheese, then repeat.
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Bake until potatoes are soft and golden brown on top, about 50-55 minutes.
Jaya says
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Emily says
Yay! Glad you found us!
Marilyne [thefrenchinme.net] says
I am from the Dauphine area, and I love this dish. The original recipe does not use any cheese, only potatoes, heavy cream and garlic for taste (lots of it). Some recipe stickler will add laurel leaves.
Winnie Lewis says
I just found your website and I am over the moon. The recipes are absolutely wonderful and easy to make. I am now a very happy cooker. Thank youvso much.
Erica says
You are VERY welcome 😀 Thanks so much!
Jen says
I just put this in the oven for tonight’s dinner. It was very easy to make. Instead of rubbing the dish with garlic, I bashed a couple of cloves and let them steep in the simmering cream. I pulled the cloves out as I poured the warm cream over the potatoes. Smells divine and will be the perfect side for my glazed ham and Brussel sprouts.