Gratin Dauphinois

Total Time:
55 min
10 min
10 min
35 min

6 to 8 servings

  • 3 cups heavy cream
  • 6 russet potatoes, peeled and cut into 1/8-inch thick slices (on mandoline or with a knife)
  • Salt and freshly ground pepper
  • 1 clove garlic, peeled and halved
  • 1 cup grated Gruyere
  • 2 tablespoons chopped chives, optional

Preheat oven to 375 degrees F.

Bring 2 cups of the heavy cream to a simmer in a medium saucepan. Add the potatoes, salt and pepper and cook for 3 minutes.

Rub the cut side of the garlic clove on the bottom and sides of an 8-inch casserole or baking dish. Add the potatoes and cream and top with the remaining cream and Gruyere cheese. Sprinkle chives over top, if using. Bake on a baking sheet until potatoes are tender and cheese is golden brown and bubbly, about 30 minutes. Remove from oven and let rest 10 minutes before serving.

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    for the several people who said they want more flavor, add some very thinly sliced (1/16" on the mandoline) Vidalia or other sweet onion, between the layers of potatoes. super yum.
    Holy Cow! I will never never buy boxed scalloped potatoes again! These are easy to make and taste amazing!
    I did it in a 9x11 pan. Pre cooked the 1/8 in thick potatoe slices for more like 6 minutes, added closer to 3cups of shredded Swiss, smoked Gouda, and medium cheddar ( what we had and baked at 375 for 45. This was THE PERFECT Dauphinoise! We really can't eat out anymore. Did use the chopped scallion on top.. Yummm.  
    These potatoes never fail to impress. I always get a call within the next week from my guest wanting the recipe! Delicious.
    These were amazing! One of the best potato dishes I ever made! Definitely not too healthy, but worth every calorie
    This was very easy to make and my family loved it. What else do you need to know?
    Yummy! I think "6 russet potatoes" was a bit vague since they vary so much in size. I only used 5 potatoes and I had to use all 3 cups of cream to cook them on the stove top. Transferred to baking dish and only added the cheese on top. Came out perfect, creamy and delicious!
    Tasty & easy. But...make sure your oven is preheated to 375 otherwise you will need to cook a little longer than 30 min. Mine was only @ 300 when I put this in. Didn't wait long enough for it to come up to temp after taking the baby-backs out! Too anxious I guess. Added more garlic and included a combo of cheese, sharp white cheddar, Asiago along with the Gruyere. Very creamy and not at all dry. Had to nuke it for about 5 min. because of the "al dente" status of some of the potatoes in the center but that was "user error" and no fault of the recipe. Added salt to taste after because everybody has different taste levels.
    So easy. So good. Quick to make. This has become my favorite potato dish for an elegant dinner. Nice also that you can put it together early and then bake at meal-time.
    My family always enjoyed the boxed potatoes Au Gratin. I saw the show with this recipe and immediately try it!! I cut the potatoes very thin using knife, use the cream, salt and pepper. I took the idea of the recipe, but not follow amounts. I did the potatoes need it for my family. The recipe come out delicious!!! Thanks Bobby!!!
    I wanted to do it again, but not have the gruyere, instead I used fresh parmesan cheese and one slice of swiss cheese cut it in little pieces, for extra flavor, this was awesome too!!!
    I cooked it about 10-15 minutes longer reducing the heat to 350 because it was already brown after the 30 minutes. Nice side dish.
    I agree with other users; this dish can use a little extra flavor. I would suggest being liberal with the salt and adding extra cheese. I used a mandolin to cut the potatoes paper thin, so I didn't have any problem cooking them all the way through.
    I did this recipe for the first time for my friend who was recovering from surgery as a "get well" casserole-type dish. Well I made one for my family too and it was good but did need more flavor and need to be cooked longer than stated. Several of the potatoes were al dente but not much. Also I did my own little twist to add more flavor, I added a generous amount of nutmeg which gave it a "alfredo" type taste and that part was delicious! I also added more salt. So for the future we're making it and covering it with tin foil to cook it more thoroughly and the last few minutes put under the broiler.
    This was a fantastic addition to our steak meal last's easy and delicious!
    I am so glad that I found it !! Only thing is I added some more gruyere ;) If we are using 3 cups of heavy cream...why bother being shy with the cheese.

    I make a dish similar to Bobby's and I have experimented with cheeses. I like using a combination Smokey Swiss and cheddar. Does anyone else have trouble getting theirs to thicken?
    This is one of the best potato dishes I have ever tasted. My guests went wild over it. I imagine playing with some different cheeses would be good, too.
    This was truly delicious!! Used the slicing side of a box shredder and cooked an extra 10 minutes because I think the slices were slightly larger than 1/8". Put a little extra cheese on top. This was one of the best potato dishes I have made in a long time!! Highly recommend.
    I watch his show for ideas on what to cook for dinner. This dish caught my eye and I immediately made my wife buy us a mandolin. This dish is very easy to make. I didn't follow the recipe, I just guessed at how much to put in. I used 2 large potatoes, a 6 ounce brick of cheese, 2 cups of cream, and some salt/pepper. The recipe worked out perfectly. I served them with some steaks off the grille. The only change I will make next time is layer the cheese between the potatoes.
    very disappointed. used mandoline even (cut my thumb, too) so potatoes sliced nice and thin. Problem: they didn't cook through. Even tried to cook longer but potatoes stayed on al dente side. really not good, undercooked potatoes never are.
    This was very easy to make but needs more flavor.
    I cut the recipe in half & improvised... but the Gruyere is the key ingredient!
    This was by far the BEST potato dish I have made in a long time. I used a mixture of Gruyere and Emmenthaler Swiss and made it in layers beginning with potaotes,then cheese , potaotoes and finally cheese over the top. I also added some garlic to the cream when blanching the potatoes. This recipe is a new fave in my book under ultimate "comfort" food!
    Delicious - a real 'keeper'! I subbed dried tarragon for the chives which really worked well with the gruyere - though I'm sure the chives are spot on the desired taste. Next time, I will omit that extra cup of cream.
    This is one of the best potato dishes that I have ever made. The Gruyere is $$$ but that is what makes it so good. Well worth it when you do splurge. I did add minced garlic when I made the sauce and then removed it . Thanks Food Network.
    We made this dish for a very special meal recently, and it was outstanding. i'm ready to make it again. chicago
    I made this a few months ago for a dinner party. My very picky husband loved it as well as all the guests. I am making again for a dinner party this weekend because I know it will be a big hit again. Try this recipe. You'll like it.
    I usually don't post comments on recipes but I felt like I had to warn you all. This has to be the worst recipe I have tried from this website. It was extremely bland and I wasted $8 on gruyere cheese. I read reviews before cooking this and decided to try it out since it had 5 stars. So save your time and money and get a box instead!
    I made this for dinner last night and I was a little concerned about the taste because my last experience with scalloped potatoes was horrible. However, this dish was FABULOUS. My whole family loved it. I didn't do the chives, I did parsley instead. I also tossed around whole garlic peices in the sauce and removed them before baking. Great Flavor. Thanks Bobby!!
    These potatoes were so good that I can not say enough about them. Very easy also. The recipe as printed does not say to blanch the potatoes in the cream as he did on T.V. I blanched them. I doubt it would make much difference, only in the cooking time probably.
    This is very easy to make and incredibly delicious!!
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