For a rich and indulgent side dish, dauphinoise potatoes simply can’t be beat. This classic French bistro casserole starts with sliced potatoes that are cooked in a mixture of cream and milk on the stovetop. The mixture is transferred to a shallow baking dish and topped with rich, nutty Gruyère cheese before baking. Nutmeg, a classic spice for creamy dishes, is grated over the finished dish just before serving.
Our foolproof recipe solves common issues that can occur when making dauphinoise potatoes, such as undercooked potatoes, a watery dish, or a creamy mixture that has curdled. Potatoes dauphinoise is a decadent side for special occasions, from Easter to the holidays, and a dish that makes any meal special.
Our recipe avoids the problem of undercooked potatoes by cooking the sliced potatoes in cream and milk before baking them. This ensures they are completely tender by the time the cheese browns.
Also known as potatoes dauphinoise or gratin dauphinoise, dauphinoise potatoes is a classic French dish. It’s a rich combination of sliced potatoes with cream and milk, baked in the oven. Many people think the dish was created for royalty, for the Dauphin, the heir apparent to the French throne. Actually, it’s a traditional specialty of the French region of Dauphiné in southeastern France.
What's the Difference Between Scalloped Potatoes, Potato Gratin, and Dauphinoise Potatoes?
These three dishes are similar. All are made with sliced potatoes arranged in a shallow baking dish (a gratin dish, perhaps, or a casserole dish) with milk, cream, or a combination of both, and baked. They appear to share French origins; potato gratin is the Americanization of the French potatoes au gratin, and in American English gratin de pommes de terre Dauphinoise has become dauphinoise potatoes. Scalloped potatoes generally do not have cheese, whereas potato gratin and dauphinoise potatoes do.
Directions
Preheat oven and prepare baking dish:
Preheat oven to 400 degrees with rack in middle position. Spread butter across bottom and sides of a 2-quart baking dish.
Peel and slice potatoes:
Peel potatoes and slice 1/8 inch thick. Place slices in a large bowl of cold water and drain thoroughly.
Combine heavy cream, milk, and garlic:
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.
Transfer half the potatoes to the prepared dish:
Using a slotted spoon, transfer half the potatoes to prepared baking dish and sprinkle with half of the cheese.
Add remaining potatoes, cream mixture, and 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.
Bake:
Bake until bubbly and golden brown on top, 40 to 45 minutes.
Add grated nutmeg and serve:
Grate nutmeg over top just before serving.
Frequently Asked Questions
Do you need to precook the potatoes for dauphinoise?
Yes, the sliced potatoes for dauphinoise potatoes must be cooked before they are baked. Many recipes call for boiling the potatoes in water. We find that cooking them in the same cream and milk mixture that they are baked in for the final dish yields a richer flavor and avoids issues of the dish being watery.
Why are my potatoes dauphinoise soupy?
If your potatoes dauphinoise seem too liquidy, it might be because you served them too quickly. Like a roast, potatoes dauphinoise needs time to set after it finishes cooking. It’s also extremely hot straight out of the oven, so allowing 10 to 15 minutes for the dish to rest will make it a suitable temperature for eating, and means you can scoop creamy—not soupy—portions for everyone.
Potatoes au gratin are slices of pre-cooked (usually boiled) potato cooked in cream and topped with cheese which makes the gratin. Gratin Dauphinoise, on the other hand, is a dish made of thinly-sliced (not pre-cooked) potatoes that cook in cream. Dauphinoise traditionally does not contain any cheese.
Lift off the foil and sprinkle the cheese, if using, over the top – though it's not very French, you could substitute the gruyere for parmesan (in which case, use a little less) or even a mild cheddar, if you prefer.
They appear to share French origins; potato gratin is the Americanization of the French potatoes au gratin, and in American English gratin de pommes de terre Dauphinoise has become dauphinoise potatoes. Scalloped potatoes generally do not have cheese, whereas potato gratin and dauphinoise potatoes do.
Put simply, potatoes dauphine (pronounced "do-FEEN") are deep-fried potato puffs while potatoes dauphinoise ("do-fin-WAHZ") means baked scalloped potatoes.
Although very rich itself, I think dauphinoise potatoes works really well with rich meats such as roast lamb, steak or beef shortribs. However, it will also go perfectly with baked salmon (you could add a little lemon zest to the salmon to cut through the creaminess of the potatoes).
Technically, a knockoff of Alpine Emmentaler, American Swiss is made with pasteurized cow's milk and has smaller “eyes” and milder flavor. For a low price and convenience, it's a sturdy Gruyere alternative. In a real bind, other mild, semi-firm cheeses like Wensleydale or Edam could stand in for Gruyere.
But I have eaten an excellent French cheese which is as good as Swiss Gruyère. It's called Comté, described as a “Swiss-type” or “Alpine” cheese, and it is also a protected geographical indication in the EU.
Aldi carries some of my favorite cheeses, like Gruyere, Manchego, and Irish cheddar. The grocery-store chain also stocks other staples, like cured meats and loaves of bread.
Don't rinse – the potato starch helps thicken the sauce
Some recipes say to rinse and dry the potatoes before stacking, but we found that by cutting out this step, the starchy potato water helps thicken the cream as it cooks.
Why is my dauphinoise watery? If your roasting tray is too small the liquid won't reduce as quickly, so be sure to pick a large one. Also, don't forget to simmer on the hob for 5 minutes (step 4) before baking.
One method to avoid this is to peel the potatoes, place in water covering the potatoes, remove and slice on a cutting board with a knife that is steel (some blades have iron in them and till will turn the potato dark). Then place back in water, drain and dry before cooking on a shallow aluminum tray.
Potatoes dauphinoise is made with thicker slices of potatoes arranged in a shallower baking dish and has a larger proportion of liquid to the potatoes. Potato pavé uses very thin slices of potato and layers them in a precise manner in a loaf pan so the dish is taller and the slices almost melt into one another.
fɪˈnwɑː/ GRAT-a doh-fi-NWAH) is a French gratin of sliced raw potatoes baked in cream, from the Dauphiné region in south-eastern France. There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la dauphinoise.
A gratin is a dish that is topped with cheese, or bread crumbs mixed with bits of butter, then heated in the oven or under the grill until brown and crisp. The terms au gratin or gratinée refer to any dish prepared in such a manner.
A “gratin” is any dish that is topped with cheese or breadcrumbs mixed with butter, then heated in the oven or under the broiler until brown and crispy, according to The Food Lover's Companion. The term au gratin or gratinée just refers to anything prepared in that manner.
Scalloped potatoes also won't be as crispy in texture as au gratin. Both are golden brown and creamy, but if it's crispiness and crunchiness you're after, au gratin will probably be your best bet. Either one is sure to be a hit with your dinner guests, but it just depends on what sort of vibe you're going for!
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