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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4.5 44
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. item not reviewed by moderator and published
Holy Cow! I will never never buy boxed scalloped potatoes again! These are easy to make and taste amazing! item not reviewed by moderator and published
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. item not reviewed by moderator and published
These potatoes never fail to impress. I always get a call within the next week from my guest wanting the recipe! Delicious. item not reviewed by moderator and published
These were amazing! One of the best potato dishes I ever made! Definitely not too healthy, but worth every calorie item not reviewed by moderator and published
This was very easy to make and my family loved it. What else do you need to know? item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published

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