Vegetables

Dec 17, 2020

Dauphinoise Potatoes

Prep Time: 10

Cook Time: 1 15

5 from 1 vote

In my house we call these “delphene potatoes” and I’m not sure how we got there from dauphinoise, but it definitely doesn’t sound as elegant.

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Dauphinoise potatoes, also known as gratin dauphinois, are a classic French potato side dish made with thinly sliced potatoes layered in a creamy mixture of milk, cream, and cheese. The result is tender, melt-in-your-mouth potatoes with a golden, bubbling top that feels both comforting and elegant.

Growing up, I always called this dish by the wrong name (thanks to a family game of recipe “telephone”), but no matter what you call it, this rich and cheesy potato bake is guaranteed to steal the show at any dinner table. For another spin on these flavors, check out my individual cheater cheesy au gratin potatoes and sour cream and onion crispy potatoes.

Dauphinoise Potatoes cooked in baking dish.

What Are Dauphinoise Potatoes?

The name “dauphinoise” refers to the Dauphiné region in south-eastern France where the dish hails from. This style of potatoes is also known as “au gratin” potatoes or scalloped potatoes.

Whatever you call them thinly sliced potatoes covered in a mixture of cream and cheese and baked until golden brown on top and bubbling, it’s delicious. I always ask for an edge slice since the potatoes wind up with a crispy edge of baked cream and cheese (my personal favorite part). In my family it is tradition to have them every year on Christmas day as a side dish paired with roast beef tenderloin.

Key Ingredients in This Recipe

Potatoes – In this recipe I use Russet potatoes, also known as Idaho potatoes. They’re large, starchy, oblong potatoes known for being the ideal baking potato. When baked in the creamy cheese sauce they become soft and light. I peel them and thinly slice them on a mandolin then layer in the pan. Waxy potatoes like Yukon gold potatoes also work well.
Heavy cream – I add heavy cream, the thick part of the milk that rises to the top due to its high fat content to the sauce to create rich, creamy potatoes.
Parmesan – Parmesan-Reggiano is definitely one of my favorite cheeses. It’s a hard cow’s milk cheese aged for different lengths of time. I’d recommend buying a roughly cut piece of wrapped cheese from the grocery store – it’s typically a higher quality cheese.
Garlic – While many traditional Dauphinoise potatoes recipes don’t have garlic, I like the subtle flavor a few cloves of fresh minced garlic adds.

A full ingredient list with exact amounts can be found in the recipe card below.

How to Make Dauphinoise Potatoes (Step-by-step)

thinly sliced potatoes on a mandolin. — **Step 1: Thinly slice the potatoes**
Preheat the oven to 350ºF (180ºC). Use a mandolin or food processor fitted with the slicing disc attachment to thinly slice the potatoes and add to a large bowl.

thinly sliced potatoes with cream and cheese. — **Step 2: Add cream and cheese.**
Cover the potatoes with the cream then add 1 cup of the parmesan cheese and garlic. Season with salt and pepper.

potatoes au gratin. — **Step 3: Add the potatoes to a baking dish.**
Grease a 9″x 11″ (23cm x 28cm) baking dish. Use a slotted spoon to scoop the potatoes into the dish then pour the remaining cream mixture over the top and sprinkle with the remaining Parmesan.

potatoes au grain scalloped potatoes baked. — **Step 4: Bake.**
Cover with aluminum foil and bake until the potatoes are fork tender, about 1 hour. Remove the foil and continue baking until the top is golden brown and bubbling, about an additional 15 minutes.

serving of dauphinoise potatoes. — **Step 5: Let cool and serve.**
Let cool for about 5 minutes then cut into squares. Use a spatula to serve the dauphinoise potatoes hot.

Swaps and Substitutions

Add a pinch of nutmeg or 1 teaspoon of chopped fresh thyme to the cream to enhance the flavors.
The Parmesan can be swapped for another cheese like Gruyere cheese or Comté for a twist.

How to Prep This Recipe in Advance

I actually love eating this dish the next day. I find it reheats well! Bake it a day before then cover and refrigerate until ready to serve. To reheat, heat the oven to 375ºF (190ºC). Cover the potatoes with aluminum foil and bake until warmed through, about 15 to 20 minutes.

What to Serve with Dauphinoise Potatoes

While these potatoes are great with many different meats and dishes, I love serving them with these recipes:

FAQ – Frequently Asked Questions

What’s the difference between dauphinoise potatoes and potatoes au gratin?

While the two are often used interchangeably, there are key differences. Potatoes au gratin refers to any potato dish baked with a browned crust of cheese, and the potatoes are sometimes par-cooked before layering. Dauphinoise potatoes (or gratin dauphinois) are a specific French preparation where raw potato slices are baked slowly in cream, milk, and garlic.

Can I make dauphinoise potatoes ahead of time?

Yes! Assemble the dish up to one day ahead, cover, and refrigerate. When ready to serve, bake until bubbly and golden. This is a great dish to prepare ahead of time.

Do I have to use cheese for dauphinoise potatoes?

Traditional French dauphinoise doesn’t always include cheese, but adding Gruyère, Parmesan, or Comté creates a richer, more indulgent dish.

Can I freeze dauphinoise potatoes?

It’s best enjoyed fresh, but you can freeze leftovers. Reheat in the oven, covered with foil, until warmed through.

What is the best way to reheat dauphinoise potatoes?

The best way to reheat dauphinoise potatoes is in the oven so they stay creamy and don’t dry out. Preheat your oven to 375°F (180°C), cover the dish with foil to prevent the top from burning, and bake for about 15 – 20 minutes (or until heated through). For extra crispness, remove the foil for the last 5 minutes. Avoid reheating in the microwave if possible, it can make the sauce separate and the potatoes rubbery.

Other Recipes to Try

If you enjoy this dauphinoise potatoes recipe, I recommend checking out some of these:

Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!