Dauphinoise Potatoes

published Apr 8, 2020
Dauphinoise Potatoes

A classic French side dish made with slices potatoes, heavy cream, and Gruyère cheese.

Serves8 to 10

Prep25 minutes

Cook40 minutes to 45 minutes

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Dauphinoise potatoes in red casserole dish
Credit: Photo: Ghazalle Badiozamani; Food Styling: Brett Regot"

Creamy, cheesy, and crowd pleasing dauphinoise potatoes are practically impossible to dislike. This classic French dish is simple yet indulgent, and pairs perfectly with showstopping mains like roasted beef tenderloin or glazed ham. With a few kitchen tools and a bit of prep work, you can easily make dauphinoise potatoes from scratch.

What are Dauphinoise Potatoes?

Dauphinoise (DOE-PHEEN-NOWAAZ) potatoes is how the French say casserole of potatoes, heavy cream, and cheese. Thin slices of Yukon Gold potatoes get cooked in heavy cream flavored with garlic, bay leaves, and nutmeg, then baked in a casserole dish layered with shredded Gruyère cheese until golden and bubbling.

Dauphinoise potatoes are similar to potatoes au gratin, a casserole of thinly sliced potatoes (and often garlic and onions) cooked in a cheesy sauce until tender.

3 Tips for the Best Dauphinoise Potatoes

Dauphinoise potatoes are simple to make, but these tips will ensure you get the best results every time.

Par cook the potatoes until fork tender.

Simmering the sliced potatoes in the cream before baking them ensures they are completely tender by the time the cheese browns. Be patient and make sure to give them the full 5 to 7 minutes of simmering so they get an adequate head start on cooking.

Don’t be afraid of salt!

This recipe calls for an entire teaspoon of kosher salt, which might sound like a lot, but potatoes can handle it! The salt helps balance the creamy, rich flavors of the dish.

Let the potatoes cool for at least 15 minutes before serving.

If you dig in while the dish is piping hot, you run the risk of it being soupy. Giving the potatoes time to cool minutes allows the cream and cheese a chance to firm up.

Dauphinoise Potatoes

A classic French side dish made with slices potatoes, heavy cream, and Gruyère cheese.

Prep time 25 minutes

Cook time 40 minutes to 45 minutes

Serves8 to 10

Nutritional Info


  • 1 tablespoon

    unsalted butter

  • 8 ounces

    Gruyère cheese

  • 2 1/2 pounds

    Yukon Gold potatoes

  • 3 cloves


  • 2 cups

    heavy cream

  • 2 cups

    whole milk

  • 1 teaspoon

    kosher salt

  • 1 teaspoon

    freshly ground black pepper

  • 1/2 teaspoon

    ground nutmeg

  • 2

    dried bay leaves

  • 1 teaspoon

    fresh thyme leaves


  1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9x13-inch baking dish or other 4-quart baking dish with 1 tablespoon unsalted butter. Grate 8 ounces Gruyère cheese on the large holes of a box grater (about 2 cups).

  2. Peel 2 1/2 pounds Yukon Gold potatoes, remove any blemishes, slice into 1/4-inch thick rounds, and place into a large pot. Mince 3 garlic cloves. Add the minced garlic, 2 cups heavy cream, 2 cups whole milk, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1/2 teaspoon nutmeg, and 2 dried bay leaves. Bring to a simmer over medium heat. Simmer, stirring often, until the potatoes are fork tender but still slightly firm, 5 to 7 minutes. Remove and discard the bay leaves.

  3. Using a slotted spoon, transfer half of the potatoes into the prepared baking dish and arrange in an even layer. Top with half of the grated cheese. Arrange the remaining potatoes on top of cheese in an even layer. Pour about 2 cups of the cream mixture over the potatoes, stopping just below the top layer. (Do not use all of the cream mixture.) Top with the remaining cheese.

  4. Bake until the potatoes are golden brown and easily pierced with a knife all the way to the bottom of the baking dish, 40 to 45 minutes. Garnish with 1 teaspoon fresh thyme leaves and let cool at least 15 minutes on a wire rack before serving.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.

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