Dauphinoise Potatoes

230 Ratings
  • 5 65
  • 4 71
  • 3 54
  • 2 29
  • 1 11

Dauphinoise potatoes, a classic French bistro dish, is an easy, creamy casserole you'll want to make for dinner parties and family meals. We use Yukon gold potatoes because they hold up well to stovetop cooking in a mixture of cream and milk. Once transferred to a casserole dish, the mixture is baked and topped with rich, nutty Gruyère—a cheese that melts wonderfully.

By Lucinda Scala Quinn
Mad Hungry

Gallery

Read the full recipe after the video.
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Ingredients

Directions

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

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

  • 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.

  • 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.

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

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Reviews (9)

230 Ratings
  • 5 65
  • 4 71
  • 3 54
  • 2 29
  • 1 11
Martha Stewart Member
02/01/2019
The sauce broke IN THE OVEN....mine is better. It tasted almost as good as mine but Martha (or your people) I challenge you on this one. Call me. I may share my recipe secrets...
Martha Stewart Member
12/21/2018
My go-to gratin recipe, perfect every time! Perfect the way it is or sometimes I like to change it up & add some sauteed leeks or caramelized onions & crumbled gorgonzola cheese instead of gruyere. So much versatility with this dish, love it.
Martha Stewart Member
10/13/2018
Making this recipe AGAIN tonight for special dinner guests. the result is always a success - guests love it and always agree to take a bit home for lunch tomorrow. (My guess is they have a little more of it when they get home.)
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Martha Stewart Member
06/22/2018
This is a FANTASTIC recipe. I was looking for a different way to prepare potatoes for a dinner party. This recipe is perfect and my guests were raving about it and asking for the recipe. The flavor and texture are wonderful. The only tweak I made is a little fresh tarragon. I will definitely make this again.
Martha Stewart Member
04/15/2018
I havent even tried this recipe and I already know that it's inefficient. You must bake the potatoes at a hot temperature (180C) for 45mins-1hour with a lid on top of the ovensafe dish. i don't b After that, then pour on the cream plus any seasonings on the hot potatoes and bake without the lid for another 30 mins. Top off with cheese and bake for another 5-10 mins to get a golden top.
Martha Stewart Member
01/06/2018
Too much liquid, soggy potatoes. Next time I will just bake with much less heavy cream and no milk.
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Martha Stewart Member
04/16/2017
There is no mention of how the cheese is prepared for the recipe. Please explain.
Martha Stewart Member
12/19/2012
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!
Martha Stewart Member
11/13/2012
Potatoes gratins or scalloped casseroles recipes still a better version from M.S.as most style batches!
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