Gratin Dauphinois

LAST UPDATED: Nov 27, 2020 | PUBLISHED: Nov 23, 2020 | By:

Gratin Dauphinois is a traditional French casserole made with thinly sliced potatoes, cream and gruyere. It’s an incredibly luxurious and indulgent potato bake side dish!

Sure to impress your dinner guests, this potatoes dauphinois recipe is easy enough for a weeknight but delightfully special for the holidays.

A white oval Staub baker filled with Gratin Dauphinoise potato bake, blue linen napkin to the side.

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Potatoes are one of my favorite side dishes! Creamy Potato Salad, Caramelized Shallot Mashed Potatoes, Garlic Smashed Potatoes, Oven Roasted Sweet Potatoes, Truffle Fries – the list goes on and on!

Gratin Dauphinois are the creme de la creme of potatoes! These luxuriously creamy, cheesy potatoes are the ultimate make ahead potato side dish!

A white oval Staub baker filled with Gratin Dauphinoise potato bake.

They’re easy, beautiful and incredibly delicious! It’s the best potato bake side dish to serve with filet, Pork Medallions, Steak, Salmon, Seared Scallops, Baked Chicken Breast, Turkey or Honey Glazed Ham.

This potato side dish is slow baked to perfection, soaking up all the decadent cream. You can bake them in a casserole dish or even make individual Potato Gratin Stacks!

A white plate with a serving of Gratin Dauphinoise potato bake.

What is Gratin Dauphinois?

Also frequently spelled Gratin Dauphinoise, this elegant cheesy potato bake is named after the Dauphiné region of France.

The combination of thinly sliced potatoes is extraordinary when soaked with heavy cream and fragrant gruyere cheese. It’s baked as the potatoes soften into the melting cheese, making for an incredibly comforting potato side dish served throughout the world.

A white plate with a serving of Gratin Dauphinoise potato bake.

What is the Difference Between Au Gratin and Scalloped Potatoes?

Step aside scalloped potatoes! The difference between Potatoes Dauphinois and scalloped potatoes is simple – scalloped potatoes is made with a roux (flour base) and au gratin is made with heavy cream giving them the creamiest, most indulgent flavor!

Why You’ll Love This Potato Bake

  • It’s easy
  • Fuss free
  • Elegant
  • Luxuriously creamy
  • You can make ahead
A white oval Staub baker filled with Gratin Dauphinois potato bake.

Potatoes Dauphinoise Ingredients

Gratin Dauphinoise requires just a few simple ingredients – potatoes, cream, cheese! I add jalapeño and leeks for even more amazing flavor.

  • Potatoes – Russet potatoes are the best to use for Peeled and sliced thin.
  • Cheese – White cheddar, gruyere, Monterey jack, mozzarella work best. I prefer using a combination of white cheddar and gruyere for the best texture and flavor. They lightly brown for beautiful color, too!
  • Milk and Heavy Cream – For an extra indulgent potato side dish, skip the milk and use all heavy cream.
  • Salt and Pepper – Thick flakes of sea salt and ground black pepper add flavor to this simple potato bake.
  • Leeks – Leeks are in the onion, garlic, shallot family. Select leeks that have as much white/light green stem as possible. Remove roots and thinly slice stem.
  • Jalapeño – To set this potato bake apart with just a touch of spice.
Ingredients for Gratin Dauphinoise on a white marble surface.

Best Potatoes for Gratin Dauphinois

Russet or any kind of “dirt” potatoes work well for gratin dishes. Russet potatoes are tender and have more starch yielding a creamier consistency for this luxe dish. They soak up all the cream!

Use yukon gold or red skinned potatoes if you prefer them a little more firm.

A white oval Staub baker filled with cheesy Potatoes Dauphinoise.

Variations

  • Don’t have leeks? Replace with shallots or onions.
  • Add a little sauteed garlic to the cheese sauce for even more flavor.
  • Add (cooked and chopped) bacon, prosciutto or ham for an extra savory touch.

How to Make Gratin Dauphinois

  1. Prep – Preheat oven and grease baking dish.
  2. Make Sauce – Combine milk, cream, cheese, salt and pepper, jalapeño and leeks. Toss with potatoes. A white oval baking dish filled with sliced potato bake ingredients.
  3. Bake – Spread in baking dish. Bake covered.

Make Ahead

Slice potatoes, make sauce reserving 1/2 cup, toss, cover tight with plastic wrap to prevent potatoes from browning and refrigerate. Add remaining sauce and bake just before serving.

Serving Suggestions

  • Make into Au Gratin Potato Stacks for easy individual servings.
  • Add fresh thyme for a pop of gorgeous, fragrant color.

Tips

  • Use a mandoline to slice potatoes thin and evenly and save time.
  • Use my favorite baking spray for a perfect release every time!
  • I love my Staub oval bakers for baked side dishes like this one.
  • When cooked perfectly, your potatoes should have no resistance as you cut in to serve. Bake longer if they aren’t quite finished at 45 minutes!
A white plate with a serving of Gratin Dauphinoise potato bake, gold fork to the side.

Shortcuts

  • Shred your cheese ahead of time to save a last minute step! Simply shred and store in an airtight container in the fridge up to 24 hours in advance.
  • Make this dish ahead of time and freeze or refrigerate!
What is gratin dauphinois in English?

Gratin dauphinois is a French dish of sliced potatoes baked in milk or cream in a gratin technique, of the Dauphiné region of France. The dish has so many fancy French names: pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la dauphinoise.

What does au gratin mean in English?

It directly translates to “covered with bread crumbs or grated cheese and browned”.

A white oval Staub baker filled with Gratin Dauphinoise potato bake, blue linen napkin to the side.

How to Store

  • At Room Temperature – You can leave your Gratin Dauphinois out for up to two hours while serving.
  • Refrigerate – this potato bake can be packaged in an airtight container and stored for up to five days in the refrigerator.
  • Freeze – You can freeze your potatoes dauphinoise before or after baking. It might change the creamy texture a little but they will still be delicious!
A white oval Staub baker filled with Gratin Dauphinois potato bake, blue linen napkin to the side.

Dietary Considerations

  • Gluten Free
  • Nut Free
  • Vegetarian
A white plate with a serving of Gratin Dauphinois potato bake, gold fork to the side.

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Potatoes Dauphinoise are easy enough to make on a weeknight, but elegant enough to serve for holidays or your next dinner party!

More Easy Side Dish Recipes

A white oval Staub baker filled with Gratin Dauphinois potato bake.

Gratin Dauphinois Potatoes

Author: Julie Blanner
Gratin Dauphinois is a traditional French casserole made with thinly sliced potatoes, cream and gruyere. It's an incredibly luxurious and indulgent potato bake side dish!
5 from 2 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Side Dish
Cuisine American
Servings 12
Calories 373 kcal

Ingredients
  

  • cups heavy cream
  • 1 cup half and half or milk
  • 2 teaspoons sea salt
  • 2 teaspoons black pepper thick flakes preferred
  • 1 small jalapeño seeded and diced
  • 3 tablespoons leeks
  • 2 cups white cheddar fresh grated
  • 1 cup gruyere fresh grated
  • 4 pounds russet potatoes peeled and sliced ⅛-¼" thick

Instructions
 

  • Preheat oven to 350°F. Grease 9×12 baking dish.
  • In a saucepan over medium high heat, add cream, half and half, salt and pepper. Bring to a simmer. Remove from heat.
  • In a large mixing bowl, combine cream, jalapeño, leeks and cheese. Whisk to combine. Stir in potatoes.
  • Transfer to gratin dish. Cover with foil and bake 45 minutes.
  • Remove foil and bake 15-20 minutes until slightly brown.

Video

[adthrive-in-post-video-player video-id=”98ZjPgym” upload-date=”2020-11-24T23:05:13.000Z” name=”How to Make Gratin Dauphinoise ” description=”French casserole made with thinly sliced potatoes, cream and gruyere. Gratin Dauphinoise is an incredibly luxurious and indulgent French casserole made with thinly sliced potatoes, cream and gruyere! It’s the ultimate side dish!” player-type=”default” override-embed=”default”]

Notes

Tips

  • Use a mandoline to slice potatoes thin and evenly and save time.
  • Use my favorite baking spray for a perfect release every time!
  • I love my Staub oval bakers for baked side dishes like this one.
  • When cooked perfectly, your potatoes should have no resistance as you cut in to serve. Bake longer if they aren’t quite finished at 45 minutes!

Nutrition

Calories:373kcalCarbohydrates:30gProtein:13gFat:23gSaturated Fat:14gCholesterol:80mgSodium:569mgPotassium:717mgFiber:2gSugar:1gVitamin A:876IUVitamin C:11mgCalcium:311mgIron:2mg
5 from 2 votes
Did you Make This Recipe?Mention @JulieBlanner
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