French Potato Dauphinoise

Potato gratin dauphinoise

The Spruce / Chosen Posture

Prep: 10 mins
Cook: 90 mins
Rest in Hot Oven: 30 mins
Total: 2 hrs 10 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
396 Calories
25g Fat
34g Carbs
11g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 396
% Daily Value*
Total Fat 25g 32%
Saturated Fat 15g 76%
Cholesterol 97mg 32%
Sodium 402mg 17%
Total Carbohydrate 34g 12%
Dietary Fiber 3g 11%
Total Sugars 5g
Protein 11g
Vitamin C 14mg 70%
Calcium 217mg 17%
Iron 2mg 10%
Potassium 885mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Dauphinoise is the French method of baking potatoes in milk, cream, and cheese. In the French region of Dauphiné, every home cook has their own formula for preparing this gratin. Our simple and delicious recipe comes courtesy of the author Paula Wolfert, and it's featured in the "Mediterranean Clay Pot Cooking" book.

The main characteristic of potatoes Dauphinoise is the fact that they are raw when placed in the oven, as other similar preparations use cooked potatoes and no cheese. The best way of achieving the perfect thinness on your potatoes is by carefully using a mandolin.

For best results, bake the gratin, let it stand for at least fifteen minutes, and then reheat it before serving. The second oven pass makes the gratin taste even better and gives the crust a crunchier, crispier layer. Use a 9 x 12-inch gratin or shallow baking dish with a 10-to-12 cup capacity.

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Ingredients

  • 1 garlic clove, halved

  • 2 tablespoons butter, divided

  • 1 1/2 cups whole milk

  • 1 1/2 cups heavy cream, divided

  • 1 large egg

  • 1 cup shredded Emmenthaler cheese, divided

  • 1 1/2 teaspoons kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 teaspoon grated nutmeg

  • 2 1/2 pounds Yukon gold potatoes, peeled, thinly sliced, rinsed, and patted dry

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 350 F. Rub inside of baking dish with garlic clove and use 1 tablespoon of butter to grease dish.

  3. In a large saucepan, heat milk and 3/4 cup cream until bubbles appear around sides of pan. Set aside.

  4. In a medium bowl, beat egg lightly.

  5. Gradually whisk in hot milk mixture. Use a thin stream to temper egg; adding too much hot liquid can make scrambled eggs.

  6. Once all the hot liquid is mixed with the egg, add 3/4 cup of the cheese and return mixture to saucepan.

  7. Cook over medium heat, continuously stirring, for 3 to 4 minutes to melt cheese. Season with salt, pepper, and nutmeg.

  8. Add potato slices to sauce and stir to coat.

  9. Transfer potatoes to buttered baking dish and spread out in an even layer.

  10. Sprinkle remaining cheese on top and add remaining butter on top cubed in tiny pieces.

  11. Place baking dish in oven and raise heat to 400 F. Bake for 1 hour.

  12. Transfer gratin to a heat-proof surface and let cool for 15 minutes.

  13. Loosen sides of the gratin with a flat knife and brush top of gratin with remaining 3/4 cup of heavy cream.

  14. Return baking dish to oven and bake for 15 minutes. Turn off heat and let gratin finish browning in the receding heat for 30 minutes longer.

Recipe Variations