Creamy, cheesy dauphinoise potatoes are a beloved comfort food for all ages. This classic French casserole is straightforward to prepare—especially if you use a mandolin to slice the potatoes thinly.
For dinner parties, make this ahead and reheat when ready to serve. That frees up the oven for other dishes and reduces last-minute stress.
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Potato au gratin with poblanos, potato Dauphinoise, and scalloped potatoes are all excellent side dishes for a wide variety of mains, including roasted or baked squash preparations. This creamy potato casserole is also a beautiful choice for special occasions such as Christmas or Easter.
🤷♀️ What are Dauphinoise potatoes?
Dauphinoise potatoes come from the Dauphiné region of France and traditionally consist of thinly sliced raw potatoes layered in a butter- and garlic-rubbed dish, then covered with cream or crème fraîche. Recipes vary widely, but the core idea is tender, layered potatoes baked in a fragrant, silky cream.
What’s the difference between potato au gratin and Dauphinoise potatoes?
The main difference is that au gratin recipes usually layer pre-cooked potato slices and are finished with melted cheese and often breadcrumbs, while Dauphinoise potatoes traditionally use raw sliced potatoes cooked slowly in cream. Modern versions of Dauphinoise may include Gruyère or other cheeses, but they typically skip the breadcrumb topping.
❤️ Why you’ll love this recipe
- Total comfort food in a single casserole.
- Lightened slightly by replacing some heavy cream with whole milk and seasoned vegetable broth.
- Make-ahead friendly—bake, cool, refrigerate, and reheat when needed.
- A crowd-pleasing side that pairs well with many main dishes.
- Uses simple, easy-to-find ingredients.
🧅 Main Ingredients + Notes
Small ingredient choices make a big difference. Using some store-bought items or things prepared ahead can shorten active time in the kitchen.
See the Recipe Card below for exact measurements and complete directions.
- Garlic — used to flavor the dish and the baking pan.
- Whole milk — use full-fat milk; 2% can make the casserole too watery.
- Heavy whipping cream — provides richness and a silky texture.
- Vegetable paste (or a light vegetable stock) — I use a concentrated paste for depth of flavor.
- Fresh rosemary — don’t substitute dried rosemary; fresh leaves give the best aroma.
- Yukon Gold potatoes — my preferred choice; russets also work well. Avoid waxy potatoes for this recipe.
- Gruyère cheese — or Emmentaler as a close substitute.
🔪 Recommended Equipment
A few basic tools make this recipe much easier to prepare:
- 8″ x 8″ baking dish.
- Hand-held mandolin — for uniform, quick potato slices (or use a sharp chef’s knife).
- Medium saucepan — to warm and infuse the cream mixture.
📝 Instructions Overview
Thinly slice potatoes and layer them in a buttered dish with grated Gruyère. Simmer milk, cream, and a little vegetable paste with garlic and rosemary, then pour the warm liquid over the raw potatoes and cheese. Bake until tender and bubbling.
🥔 What are the best potatoes to use?
Both Russet and Yukon Gold potatoes work well; the choice comes down to texture preference:
- Yukon Golds — my favorite. They hold defined layers and create a creamy, cohesive casserole.
- Russets — more absorbent and great if you prefer a softer, almost falling-apart texture that soaks up the cream and cheese.
- Waxy potatoes (red or white) — generally not ideal; they tend to stay firm and can make the dish watery.
👩🍳 Can I make Dauphinoise potatoes ahead?
Yes. Bake the casserole, cool it to room temperature, then cover tightly and refrigerate for up to 3 days. Reheat in a 350˚F oven until warmed through and bubbly. If the top browns too quickly during reheating, tent with foil.
🏔️ High Altitude Note
If you’re cooking above 5,000 feet, add 10–15 minutes to the baking time to ensure the potatoes become tender.
Best Dauphinoise Potatoes with Gruyère
Equipment
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8″ x 8″ Baking Dish
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Medium saucepan
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Hand-held mandolin (optional)
Ingredients
- 2 tablespoons unsalted butter divided
- 2 large garlic cloves divided
- 1 cup whole milk
- ¾ cup heavy whipping cream
- ¼ cup water
- 1 teaspoon vegetable paste or concentrated vegetable broth
- 1–2 large sprigs fresh rosemary
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 pounds Yukon Gold potatoes about 5 potatoes
- 2 cups grated Gruyère cheese
Instructions
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Preheat the oven to 425˚F. Butter an 8″ x 8″ baking dish with ½ tablespoon of the butter. Cut one garlic clove in half and rub the inside of the dish with the cut side.
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In a medium saucepan over medium heat, combine the milk, cream, water, vegetable paste, rosemary sprigs, salt, pepper, and the remaining 1½ tablespoons of butter. Smash and mince the remaining garlic clove and add it to the pot.
Bring the mixture to a gentle simmer and cook for 5 minutes. Avoid a full, rolling boil so the cream does not separate. Remove from heat and let cool slightly; discard the rosemary stems but leave any loose leaves in the liquid.
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Scrub the potatoes and, keeping the skins on, slice them about 1/8″ thick using a mandolin or a sharp knife. Arrange half the slices in overlapping layers in the prepared baking dish, seasoning each layer with a little salt and pepper. Sprinkle half the grated cheese over the layers, then repeat with the remaining potatoes and cheese.
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Pour the warm cream mixture evenly over the layered potatoes and cheese.
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Place the baking dish on a rimmed baking sheet and bake for 30 minutes. Check after about 20 minutes: if the top is browning too quickly, tent with foil and continue baking until the potatoes are tender and the casserole is bubbly.
Nutrition
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Carbohydrates: 30.6 g
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Protein: 15.1 g
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Fat: 19.8 g