Potatoes au Gratin (Gratin Dauphinois) Recipe

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If there were ever a creamy potato dish worth making, it is this one. It’s similar to scalloped potatoes, but better, in my opinion. It comes together simply and beautifully, with no roux required.

This potatoes au gratin recipe is actually known as gratin dauphinois in France. Gratin dauphinois hails from the Dauphiné region in southeastern France, which is nestled next to Italy.

Gratin dauphinois features thinly sliced rounds of potatoes cooked in cream, sometimes with cheese but often without. This potato gratin includes a generous amount of Gruyère cheese, and I wouldn’t want it any other way! The recipe is lightly seasoned with garlic, pepper and nutmeg, and the end result is just… magic.

If you would love a moment of happy silence at your bustling holiday meal, serve this recipe. I have literally watched people go quiet upon their first bite. That’s when I know a recipe is just right!

You can also can prepare this recipe in advance, which is a big plus for a full-course meal. This dish would be welcome at Thanksgiving, Christmas, Easter, or any special occasion in between.

Potatoes au Gratin Ingredients

This recipe uses a short list of ingredients and the flavor is truly amazing. You’ll find the full recipe at the bottom of the post, with a print-friendly option.

Russet potatoes

Starchy russet potatoes are ideal for potatoes au gratin. While I am generally a big fan of potato skins, you’ll need to peel the potato skins before slicing the potatoes for the ideal melt-in-your-mouth texture.

Heavy cream

Heavy cream is the way to go with this recipe. I’ve tried half and half and it works decently well, but clumps somewhat. Whole milk clumps and doesn’t yield a creamy gratin, so I strongly advise against it.

Fresh garlic

Fresh garlic, always! Two cloves subtly infuse this dish with irresistible aromatic flavor.

Black pepper, nutmeg & salt

Freshly ground black pepper and just a pinch of nutmeg are all you need here. Well, and salt—potatoes love salt.

Gruyère cheese or Emmental

Gruyère cheese is more expected in gratin dauphinois, but I like Emmental equally well. While Emmental is similar to Swiss cheese, Swiss cheese didn’t turn out well in our tests, as it hardened too much.

Fresh chives

Fresh chives are optional, but offer a lovely burst of fresh green color on top of this creamy, golden brown dish.

How to Make Potatoes au Gratin

This recipe is straightforward and you can watch it come together in the short video below.  Here’s a rundown with some added notes:

1) Peel and slice the potatoes.

Ideally, you’re slicing the potatoes as thinly as possibly, about 1/8-inch thick. This is tricky even with the sharpest of chef’s knives.

I’m always hesitant to recommend a mandoline slicer because they are dangerous, but the mandoline undeniably yields the thinnest and most uniform results. When using a mandoline, please stay focused on the task at hand, know where your fingers are at all times, and don’t be tempted to slice any closer to the end of the potato than you feel fully confident doing.

2) Whisk together the cream, minced garlic, salt, pepper and nutmeg.

Easy enough! The garlic and spices will settle, so you’ll need to whisk the mixture each time just before using.

3) Start layering the potatoes, then layer with cream and cheese.

Arrange about one-third of the potatoes in the bottom of a 9-inch square pan in an overlapping fish-scale pattern. (This is my beloved 9-inch pan, if you’re in the market.) Whisk the cream mixture, pour in a portion of it, and sprinkle some cheese on top. 

4) Repeat, repeat. Top with all remaining cheese.

Potatoes, whisked cream, and more cheese, in that order.

5) Bake, and cover it toward the end of baking.

After about 40 minutes in the oven, the top should be turning nicely golden. We’re going to cover it with parchment or foil to prevent the top from becoming too browned by the time the potatoes are cooked through. The potatoes are done once you can press a fork all the way through the center of the dish with ease (if in doubt, go a little longer).

6) Briefly cool, then serve.

This dish needs at least 20 minutes to cool before serving. Straight out of the oven, it is far too hot to serve, and the layers need a chance to cool somewhat in order to keep their shape. Sprinkle with chopped chives before serving, if desired.

Watch How to Make Potatoes au Gratin

More Potato Recipes to Make

If you love potatoes (and who doesn’t?), you cannot miss these potato recipes on Cookie and Kate:

Please let me know how your gratin turns out in the comments! I love hearing from you.

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