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Potatoes Dauphinoise




  • 1 tablespoon unsalted butter, room temperature
  • 2 1/2 pounds Yukon Gold potatoes
  • 2 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1 garlic clove, smashed
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground white pepper
  • 4 ounces Gruyere cheese
  • 1/8 teaspoon freshly grated nutmeg


  1. Step 1

    Preheat oven to 400 degrees with rack in middle position. Spread butter across bottom and sides of a 2-quart baking dish.

  2. Step 2

    Peel potatoes and slice 1/8 inch thick. Place slices in a large bowl of cold water and drain thoroughly.

  3. Step 3

    Bring heavy cream, milk, and garlic to a simmer in a large, wide saucepan. Add potatoes, salt, and pepper and continue to simmer, stirring occasionally, until potatoes are tender, 20 minutes.

  4. Step 4

    Using a slotted spoon, transfer half the potatoes to prepared baking dish and sprinkle with half of the cheese. Add remaining potatoes to baking dish and pour enough cream mixture over potatoes to just cover. Sprinkle with remaining cheese, place on a rimmed baking sheet, and bake until bubbly and golden brown on top, 40 to 45 minutes.

  5. Step 5

    Remove from oven and grate nutmeg over top just before serving.

Mad Hungry



Reviews (2)

  • Mykey3000 19 Dec, 2012

    This recipe is perfect. I wasn't sure about all the liquid, but I think it all thickens up when the potatoes release their starch. Was precisely seasoned, a crowd pleaser, and a good amount too!

  • enbvisco 13 Nov, 2012

    Potatoes gratins or scalloped casseroles recipes still a better version from most style batches!