Gratin Dauphinois | Potato Gratin with Cream

As Winter marches on, we want dishes that we can cook in the oven, to add another source of heat to warm the kitchen. Baked dishes are also usually hearty, so they warm and nourish the body in a way that we only seek in Winter. And therefore, gratin dishes are so perfect, ticking every box. We are bringing potato gratins back, we have posted a similar recipe before. But it is such a Mid Winter Winner that we wanted to highlight this style of dish for you again.

This dish layers potatoes with cheese, covers them with milk and cream, and bakes them until bubbling and golden. Delicious! It is more potato luxury from France, where potatoes, butter and cream have a natural affinity. From memory,  my daughter’s French teacher gave me this recipe, years ago.

Gratin Dauphinois comes from the Dauphine region in south east France. It first appeared in 1788. It is now popular in many parts of France.

You might also know Gratin Dauphinois by alternative names:

  • pommes de terre dauphinoise
  • potatoes a la dauphinoise
  • gratin de pommes a la dauphinoise

Are you looking for similar dishes? Try Garlic Herb Potatoes, Cheesy Eggplants baked with Saucy Tomatoes, Gratin of Potatoes and Zucchini, and Gratineed Sweet Potatoes.

You can browse our Potato Bakes, all of our Gratin dishes and all of our Potato recipes. Or you might like to browse French recipes. Or simply explore all of our Early Winter dishes.

This recipe is one of our vegetarian recipes from our first blog that was in existence from 1995 – 2006; you can find them in our Retro Recipes series.

Gratin Dauphinois | Potato Gratin with Cream

1.5 kg potatoes, peeled, sliced thinly and dried – waxy potatoes are best
2 – 4 cups milk
nutmeg, grated (optional)
1.5 cups cream
125 g butter
sea salt and freshly ground black pepper

Layer the potatoes in a gratin dish, overlapping slightly. Between each layer place dobs of butter and season with salt and pepper.

Add sufficient milk to come about 0.33 of the way up to the top layer. Cover with foil and bake in a moderate oven for 30 minutes.

Remove the foil. Add the cream, sprinkle with nutmeg if using, and bake uncovered for 30 – 45 minutes until the top is golden brown and all the milk has been absorbed.

recipe notes and variations
Scatter some chopped garlic at the bottom of the dish before adding the potatoes.

Alternate layers of potato and grated gruyere cheese.

The potatoes can be poached in the milk before layering. Drain the potatoes after poaching for 10 minutes. Mix the saved milk with the cream and nutmeg. Layer the potatoes and add the milk-cream mixture. Bake for 30 mins or more until golden brown. (In this dish, you can also alternate layers of potato and grated cheddar cheese.)


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