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Potato Gratin Dauphinoise

Gratin Dauphinois might sound fancy, but it’s just a side dish made of thinly sliced potatoes, cream and cheese. Possibly my favorite potato recipe of all time, this decadent French classic – bubbling and cheesy, with a gorgeous caramelized top – is absolutely irresistible!
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  • 1 cup whole milk
  • cups heavy cream
  • 2 cloves garlic, smashed
  • Pinch freshly ground nutmeg
  • 1 teaspoon Kosher salt, plus more
  • Freshly ground pepper, to taste
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 pounds Yukon Gold potatoes
  • cups grated Gruyere cheese
  • 1 cup freshly grated Parmesan cheese
  • 1 tablespoon unsalted butter, softened


  • Mandoline or Food Processor
  • 11-inch Gratin Dish
  • Saucepan with Lid


  • Preheat oven to 350ºF degrees.
  • In a saucepan, combine the milk, heavy cream, garlic, nutmeg, salt, pepper and herbs. Bring to a simmer then remove from heat. Cover and let it steep for several minutes to infuse the milk/cream with all the flavors.
  • In the meantime, peel and slice the potatoes 1/8-inch thick using a mandoline or food processor. As you slice them, place them in the milk mixture to prevent them from browning.
  • If you haven't yet, grate the cheese. Take 1/4 cup of the grated Gruyere and combine with the parmesan. Reserve.
  • Grease a 11-inch gratin dish with the butter. Drain the potatoes, saving the infused cream in a bowl. Discard the herbs and garlic.
  • Start assembling the dish. Add a layer of the infused cream, followed by a layer of potatoes and a layer of Gruyere cheese. Season lightly with salt and pepper. Repeat layering the potatoes, cream and cheese until all potatoes have been used, always seasoning. If there's any cream left, you can pour it over the top. Top with the reserved parmesan and Gruyere cheese.
  • Bake in the preheated oven until the potatoes are tender and the top is golden brown and bubbly, about 45 to 55 minutes. If you notice that the top is browning too quick, you can cover with foil. If you like, you can increase the heat at the end or pop the dish under the broiler for a deep brown color.
  • Let it rest for 5 minutes before serving. You can garnish with fresh thyme leaves, if desired.


Make Ahead:
There are a few ways to make Potatoes Dauphinoise ahead of time.
  • Assemble a day ahead, cover tightly with plastic or foil and refrigerate until ready to bake. The problem with this method is that the potatoes might discolor slightly.
  • Prepare and bake one to two days ahead, then cool, cover and refrigerate. When ready to serve, reheat until hot and bubbly. Here, the problem is that I find that the dish is not as creamy, as the potatoes will absorb quite a bit of the liquid while chilling.
  • Prepare the dish as written but hold on adding the last layer of cream and the cheese topping. Bake, covered in foil, until the potatoes are tender. Then cool, cover tightly and refrigerate. The next day, add the reserved cream and cheese topping. Bake covered in foil until hot, then remove foil and continue baking to get that beautiful brown color on the top.
Storing Leftovers:
Leftovers keep well in the fridge, if properly stored in an airtight container, for up to 4 days. Reheat in the oven, at 350ºF, covered in foil, for 15 to 20 minutes.


Calories: 493kcal, Carbohydrates: 23g, Protein: 21g, Fat: 36g, Saturated Fat: 22g, Trans Fat: 1g, Cholesterol: 122mg, Sodium: 666mg, Potassium: 600mg, Fiber: 3g, Sugar: 3g, Vitamin A: 1252IU, Vitamin C: 23mg, Calcium: 644mg, Iron: 1mg