Dauphinoise Potatoes are a classic French comfort dish that brings together tender, thinly sliced Yukon Gold potatoes in a rich and creamy bath of Gruyère cheese, garlic, and aromatic herbs. Perfect as a side for special dinners or holiday celebrations, this recipe creates a luscious, golden-topped potato gratin with deep, savory flavors that melt in your mouth.
This dish is not only indulgent but also simple to prepare, requiring just a few quality ingredients and straightforward steps. The slow baking process lets the potatoes soak up the creamy mixture, ensuring every bite is perfectly tender and flavorful.
- The decadent combination of Gruyère cheese and creamy dairy makes it irresistibly rich yet balanced.
- Made with Yukon Gold potatoes for a buttery texture and naturally sweet flavor.
- It’s egg-free, gluten-free, and vegetarian-friendly, catering to a variety of dietary needs.
- Perfect for serving a crowd, easily feeding 8 to 10 people with comforting elegance.
Ingredients
- Unsalted Butter: Used to generously coat the baking dish, preventing sticking and adding rich flavor.
- Gruyère Cheese (8 ounces): A nutty and creamy cheese that melts beautifully, creating a golden gratin crust.
- Yukon Gold Potatoes (2 1/2 pounds): Chosen for their creamy texture and thin skins, ideal for slicing and baking.
- Garlic Cloves (3 cloves): Minced cloves impart aromatic depth and subtle heat to the creamy sauce.
- Heavy Cream (2 cups): Provides richness and a silky texture that envelops the potatoes.
- Whole Milk (2 cups): Lightens the cream mixture slightly while maintaining lusciousness and moisture.
- Kosher Salt (1 teaspoon): Enhances all flavors without overpowering the delicate balance of ingredients.
- Freshly Ground Black Pepper (1 teaspoon): Adds warmth and subtle spiciness to the dish.
- Ground Nutmeg (1/2 teaspoon): Brings a fragrant, slightly sweet warmth that complements the creamy sauce.
- Dried Bay Leaves (2): Impart herbal complexity during simmering, then removed for texture.
- Fresh Thyme Leaves (1 teaspoon): Garnishes and offers a bright, herby contrast to the richness.
Instructions
- Prepare the Oven and Baking Dish
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Position the oven rack centrally and preheat to 350°F for even, consistent cooking. Butter a 9×13-inch or similar 4-quart baking dish thoroughly to prevent sticking and to add buttery undertones.
- Grate the Gruyère Cheese
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Using the large holes of a box grater, shred the Gruyère cheese to create about 2 cups. This grate size ensures the cheese melts evenly and forms a delicious crust on top.
- Slice and Prep Potatoes
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Peel the Yukon Gold potatoes carefully to remove blemishes, then slice into 1/4-inch rounds for uniform cooking. Place the slices into a large pot to prepare for simmering.
- Make the Cream Mixture
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Minced garlic cloves are added to the pot with the potatoes along with heavy cream, whole milk, kosher salt, black pepper, nutmeg, and bay leaves. Simmer gently over medium heat, stirring frequently to prevent sticking. Cook until potatoes are fork tender yet firm, about 5 to 7 minutes. Remove and discard bay leaves after simmering to avoid bitterness.
- Assemble the Layers in the Baking Dish
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Using a slotted spoon, spoon half the potatoes into the buttered dish in an even layer. Sprinkle half the grated cheese over this layer. Add the remaining potatoes evenly on top, then pour in about 2 cups of the cream mixture just covering the potatoes. Avoid using all the cream to keep the dish from being soggy. Finish by topping with the remaining cheese.
- Bake Until Golden and Tender
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Bake uncovered for 40 to 45 minutes until the top is beautifully golden brown and a knife slides through the potatoes easily. This slow baking process develops a bubbly crust and fully cooks the potatoes through.
- Garnish and Rest Before Serving
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Once out of the oven, garnish with fresh thyme leaves to add a burst of earthy aroma and flavor. Let the dish rest on a wire rack for at least 15 minutes; this allows the sauce to settle, making serving easier and enhancing texture.
- Do not overcook the potatoes during simmering; they should remain slightly firm as they finish cooking in the oven.
- Using half the cream mixture when baking prevents the dish from becoming too liquidy or heavy.
- Letting the dish cool slightly before slicing helps keep layers intact for a better presentation.
Storage Tips
Store cooled Dauphinoise Potatoes covered in the refrigerator for up to 3 days. Reheat gently in the oven to preserve the creamy texture and melt the cheese topping evenly.
Serving Suggestions
Pair this rich side dish with roasted vegetables, grilled meats, or a crisp green salad to balance the meal. It also complements poultry or holiday feasts beautifully.
- For extra flavor, rub the baking dish with a cut garlic clove before buttering to infuse garlic aroma throughout.
- Use a mandoline for ultra-thin, consistent potato slices, ensuring even cooking and texture.
- Gruyère cheese can be substituted with Emmental or Comté for variation without losing richness.
FAQs
- Can I make Dauphinoise Potatoes ahead of time?
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Yes, you can assemble the dish the day before and refrigerate. Bake just before serving to maintain freshness and texture.
- Can I substitute the potatoes?
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Yukon Gold is preferred for creaminess, but Russets can be used. Note that Russets may result in a lighter, fluffier texture.
- Is this dish gluten-free?
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Yes, Dauphinoise Potatoes contain no gluten as it uses potatoes, dairy, and spices exclusively.
- Can I use a different cheese?
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Gruyère is traditional, but Swiss cheese alternatives like Emmental or Comté work well for similar melt and flavor.
- Why do I need to simmer the potatoes before baking?
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Simmering softens the potatoes slightly to ensure even cooking and creamy texture without raw centers after baking.
- Can I prepare smaller portions?
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Yes, adjust the ingredient quantities and use a smaller baking dish accordingly to fit your needs.
Dauphinoise Potatoes
Equipment
- 1 9x13-inch baking dish
- 1 box grater
- 1 large pot
- 1 slotted spoon
Ingredients
- 1 tablespoon unsalted butter
- 8 ounces Gruyère cheese grated (about 2 cups)
- 2 1/2 pounds Yukon Gold potatoes peeled and sliced 1/4 inch thick
- 3 cloves garlic minced
- 2 cups heavy cream
- 2 cups whole milk
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 2 dried bay leaves
- 1 teaspoon fresh thyme leaves for garnish
Instructions
- Preheat oven to 350°F and butter a 9x13-inch or 4-quart baking dish with 1 tablespoon unsalted butter.
- Grate Gruyère cheese using the large holes of a box grater.
- Peel and slice Yukon Gold potatoes into 1/4-inch rounds and place in a large pot.
- Add minced garlic, heavy cream, whole milk, kosher salt, black pepper, nutmeg, and bay leaves to the pot.
- Bring mixture to a simmer over medium heat, stirring frequently, and cook until potatoes are fork tender but still firm, about 5 to 7 minutes.
- Remove and discard bay leaves.
- Using a slotted spoon, transfer half the potatoes to the buttered baking dish in an even layer.
- Sprinkle half of the grated cheese evenly over the potatoes.
- Layer the remaining potatoes over the cheese evenly.
- Pour about 2 cups of the cream mixture over the potatoes, stopping just below the top layer.
- Top with the remaining cheese.
- Bake in the oven until golden brown and a knife easily pierces through to the bottom, 40 to 45 minutes.
- Garnish with fresh thyme leaves and let cool on a wire rack for at least 15 minutes before serving.
Notes
- For best flavor, use Yukon Gold potatoes for creaminess.
- Do not overcook potatoes in cream to retain texture.
- Store leftovers covered in the refrigerator for up to 3 days.
