Dauphinoise Potatoes
2 hr 1 min · 46 min active · makes ~2.15 kg · Medium · French
Dauphinoise Potatoes
A classic French gratin of thinly sliced floury potatoes baked in garlicky, nutmeg-spiced cream and milk until deeply tender, with a melted Gruyère crust on top. Rich, comforting, and substantial, it sits equally well alongside a simple roast or a crisp green salad. The layers collapse into each other as it rests, making it as easy to serve as it is satisfying.
TOTAL TIME
2 hr 1 min
ACTIVE TIME
46 min
QUANTITY
~2.15 kg
DIFFICULTY
Medium
CUISINE
French
Who’s eating
A
Ingredients0/9
Tools0/9
Ingredients0/9 gathered · 6 servings
1clove
150g
25g
300ml
300ml
freshly grated0.25tsp
1.5tsp
0.5tsp
1,350g
| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 1clove | — | — | ||
| 2 | 150g | — | — | ||
| 3 | 25g | — | — | ||
| 4 | 300ml | — | — | ||
| 5 | 300ml | — | — | ||
| 6 | 0.25tsp | freshly grated | — | ||
| 7 | 1.5tsp | — | — | ||
| 8 | 0.5tsp | — | — | ||
| 9 | 1,350g | — | — |
Tools9 items
Procedure23 steps
1 of 23
Preheat
180°C
⏱ 15 min
2 of 23
Peel a garlic clove
Garlic · 1 clove
⏱ 1 min
ResultPeeled garlic clove5 of 23
Add the unsalted butter to the baking dish
grease thoroughly
Unsalted butter · 25 g
⏱ 1 min
ResultUnsalted butter6 of 23
Add the double cream, whole milk, nutmeg and fine sea salt to the saucepan
Double cream · 300 mlWhole milk · 300 mlNutmeg · 0.25 tspFine sea salt · 1.5 tsp
⏱ 3 min
ResultDouble cream7 of 23
Add black pepper
Black pepper · 0.5 tsp
⏱ 30s
ResultDouble cream and whole milk mixture and black pepper8 of 23
Add the minced garlic to the saucepan
⏱ 30s
ResultDouble cream and whole milk mixture9 of 23
Stir the double cream and whole milk mixture
⏱ 1 min
ResultCombined cream mixture10 of 23
Bring the combined cream mixture to a boil
rolling boil — stir frequently, bring just to a gentle simmer
medium heat
⏱ 5 min
ResultGarlic mixture11 of 23
Rinse the floury potatoes
under cold running water
Floury potatoes · 1,350 g
⏱ 30s
ResultRinsed floury potatoes14 of 23
Add the sliced floury potatoes to the saucepan
⏱ 1 min
ResultFloury potato mixture15 of 23
Stir the floury potato mixture
coat potatoes evenly in cream mixture
⏱ 1 min
ResultCreamed potatoes16 of 23
Simmer the creamed potatoes
Look for
until just beginning to soften — stir occasionally, 6 minutes
medium heat
⏱ 6 min
ResultPartially softened potatoes17 of 23
Transfer the partially softened potatoes from the saucepan into the baking dish
spread in even layer
⏱ 2 min
ResultPotatoes18 of 23
Scatter the grated Gruyère over the potatoes
evenly over the top
⏱ 1 min
ResultCheese-topped gratin19 of 23
Bake the cheese-topped gratin
Look for
until deep golden and potatoes completely tender
180°C
⏱ 50 min
ResultBaked dauphinoise potatoes20 of 23
Rest the baked dauphinoise potatoes
⏱ 10 min
ResultDauphinoise PotatoesTotal Time2 hr 1 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | 180°C | Preheat⏱ 15 min |
| 2 | 1 clove | Peel a garlic clove⏱ 1 minResultPeeled garlic clove | |
| 3 | Peeled garlic clovestep 2 | Mince the peeled garlic clove⏱ 1 minResultMinced garlicused in step 11 | |
| 4 | 150 g | Grate the gruyère⏱ 2 minResultGrated Gruyèreused in step 21 | |
| 5 | 25 g | Add the unsalted butter to the baking dish → grease thoroughly⏱ 1 minResultUnsalted butter | |
| 6 | 300 ml | Add the double cream, whole milk, nutmeg and fine sea salt to the saucepan⏱ 3 minResultDouble cream | |
| 300 ml | |||
| 0.25 tsp | |||
| 1.5 tsp | |||
| 7 | 0.5 tsp | Add black pepper⏱ 30sResultDouble cream and whole milk mixture and black pepper | |
| 8 | Minced garlicstep 3 | Add the minced garlic to the saucepan⏱ 30sResultDouble cream and whole milk mixture | |
| 9 | — | Stir the double cream and whole milk mixture⏱ 1 minResultCombined cream mixture | |
| 10 | — | medium heat | Bring the combined cream mixture to a boil → rolling boil — stir frequently, bring just to a gentle simmer⏱ 5 minResultGarlic mixture |
| 11 | 1,350 g | — | Rinse the floury potatoes → under cold running water⏱ 30sResultRinsed floury potatoes |
| 12 | Rinsed floury potatoesstep 14 | Peel the rinsed floury potatoes⏱ 3 minResultPeeled potatoes | |
| 13 | Peeled potatoesstep 15 | Slice the peeled potatoes⏱ 5 minResultSliced floury potatoes | |
| 14 | Sliced floury potatoesstep 16 | Add the sliced floury potatoes to the saucepan⏱ 1 minResultFloury potato mixture | |
| 15 | — | Stir the floury potato mixture → coat potatoes evenly in cream mixture⏱ 1 minResultCreamed potatoes | |
| 16 | — | medium heat | Simmer the creamed potatoesLook foruntil just beginning to soften — stir occasionally, 6 minutes⏱ 6 minResultPartially softened potatoes |
| 17 | Partially softened potatoesstep 19 | Transfer the partially softened potatoes from the saucepan into the baking dish → spread in even layer⏱ 2 minResultPotatoes | |
| 18 | Grated Gruyèrestep 4 | Scatter the grated Gruyère over the potatoes → evenly over the top⏱ 1 minResultCheese-topped gratin | |
| 19 | — | 180°C | Bake the cheese-topped gratinLook foruntil deep golden and potatoes completely tender⏱ 50 minResultBaked dauphinoise potatoes |
| 20 | — | Rest the baked dauphinoise potatoes⏱ 10 minResultDauphinoise Potatoes | |
| Total Time | 2 hr 1 min | ||
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 567kcal | |
| 16g | |
| 38g | |
| 23g | |
| 44g | |
| 6g | |
| 5g | |
| 856mg |
Ingredients0/9
Tools0/9
french · Recipe
Dauphinoise Potatoes
A classic French gratin of thinly sliced floury potatoes baked in garlicky, nutmeg-spiced cream and milk until deeply tender, with a melted Gruyère crust on top. Rich, comforting, and substantial, it sits equally well alongside a simple roast or a crisp green salad. The layers collapse into each other as it rests, making it as easy to serve as it is satisfying.
Serves6
Total2 hr 1 min
LevelMedium
Ingredients
- Garlic1 clove
- Gruyère150 g
- Unsalted butter25 g
- Double cream300 ml
- Whole milk300 ml
- Nutmeg, freshly grated0.25 tsp
- Fine sea salt1.5 tsp
- Black pepper0.5 tsp
- Floury potatoes1,350 g
Tools
Baking dishSpoonSaucepanChef's knifeConventional ovenMandolineSpatulaBox graterPeeler
Method
1
Preheat
180°C15 minConventional oven
2
Peel a garlic clove
1 minChefs knifeGarlic · 1 clove
3
Mince the peeled garlic clove
Result · Minced garlic · used in step 11
1 minChefs knifePeeled garlic clove · step 2
4
Grate the gruyère
Result · Grated Gruyère · used in step 21
2 minBox graterGruyère · 150 g
5
Add the unsalted butter to the baking dish → grease thoroughly
1 minBaking dishUnsalted butter · 25 g
6
Add the double cream, whole milk, nutmeg and fine sea salt to the saucepan
3 minSaucepanDouble cream · 300 mlWhole milk · 300 mlNutmeg · 0.25 tspFine sea salt · 1.5 tsp
7
Add black pepper
30sSaucepanBlack pepper · 0.5 tsp
8
Add the minced garlic to the saucepan
30sSaucepanMinced garlic · step 3
9
Stir the double cream and whole milk mixture
1 minSpoon
10
Bring the combined cream mixture to a boil → rolling boil — stir frequently, bring just to a gentle simmer
medium heat5 minSaucepan
11
Rinse the floury potatoes → under cold running water
30sFloury potatoes · 1,350 g
12
Peel the rinsed floury potatoes
3 minPeelerRinsed floury potatoes · step 14
13
Slice the peeled potatoes
5 minMandolinePeeled potatoes · step 15
14
Add the sliced floury potatoes to the saucepan
1 minSaucepanSliced floury potatoes · step 16
15
Stir the floury potato mixture → coat potatoes evenly in cream mixture
1 minSpoon
16
Simmer the creamed potatoesLook foruntil just beginning to soften — stir occasionally, 6 minutes
medium heat6 minSaucepan
17
Transfer the partially softened potatoes from the saucepan into the baking dish → spread in even layer
2 minSpatulaPartially softened potatoes · step 19
18
Scatter the grated Gruyère over the potatoes → evenly over the top
1 minBaking dishGrated Gruyère · step 4
19
Bake the cheese-topped gratinLook foruntil deep golden and potatoes completely tender
180°C50 minConventional oven
20
Rest the baked dauphinoise potatoes
Result · Dauphinoise Potatoes
10 minBaking dish
Printed 3 September 2026