Gratin Dauphinois

Name: Gratin Dauphinois (Classic French Potato)
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 lbs potatoes, peeled and thinly sliced; 1 tbsp butter, for greasing; 2 cups heavy cream; 2 cups milk; 2 cloves garlic, smashed; 1 bay leaf; 1 sprig dried thyme; 1 tsp coarse salt; 1/2 tsp black pepper, freshly ground; 1 cup Gruyère cheese, shredded; 1 tsp dried parsley, for garnish

Gratin Dauphinois is a classic French potato dish featuring thinly sliced potatoes layered with a rich cream and milk sauce infused with garlic and herbs, then baked until golden with melted Gruyère cheese. Its creamy interior and tender potato layers make it an elegant side dish that tastes restaurant-quality at home.

🌍French 🏷️Gratin dauphinois 🏷️Potato gratin 🏷️Scalloped potatoes 🏷️Potatoes Cheese

🏷️

🏷️Creamy

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TikTok

Total

1h 30m

Servings

6

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2 lbs potatoes, peeled and thinly sliced
1 tbsp butter, for greasing
2 cups heavy cream
2 cups milk
2 cloves garlic, smashed
1 bay leaf
1 sprig dried thyme
1 tsp coarse salt
1/2 tsp black pepper, freshly ground
1 cup Gruyère cheese, shredded
1 tsp dried parsley, for garnishoptional

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Instructions

1
Peel the potatoes and slice them very thinly, about 1/8-inch thick.
2
Grease a round baking dish with butter.
3
Arrange the potato slices vertically in a circular, fanned-out pattern inside the prepared dish.
4
In a mixing bowl or saucepan, combine the heavy cream, milk, smashed garlic cloves, bay leaf, and dried thyme.
5
Season the cream mixture with salt and pepper, then whisk to combine.
6
Carefully pour the cream mixture over the arranged potatoes, ensuring it seeps between the slices.
7
Cover the dish with a piece of parchment paper and bake in a preheated oven at 375°F (190°C) for 45-60 minutes, or until the potatoes are tender when pierced with a knife.
8
Remove the dish from the oven and discard the parchment paper.
9
Sprinkle the shredded Gruyère cheese evenly over the top of the potatoes.
10
Return the dish to the oven, uncovered, and bake for another 15-20 minutes, until the cheese is melted, bubbly, and golden brown.
11
Let it rest for a few minutes, then garnish with dried parsley before serving.

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Tips & Notes

Pro tips

Slice potatoes uniformly (1/8 inch) using a mandoline to ensure even cooking; uneven slices lead to raw centers or overcooked edges.
Warm the cream and milk mixture with garlic, bay leaf, and thyme before pouring over potatoes to speed cooking and extract maximum flavor.
Layer potatoes directly with the cream mixture—no pre-cooking of potatoes needed—to let starch release and thicken the sauce naturally.
Don't skip the foil cover during the first 30–40 minutes of baking; it keeps the top from browning too quickly while the interior cooks through.

Substitutions

Heavy cream → mixture of whole milk and crème fraîche, or use all milk (dish will be less rich but still creamy)
Gruyère → Emmental, Comté, or a blend of aged cheddar and Emmental
Fresh garlic and thyme → 1 tsp garlic powder and 1/2 tsp dried thyme (reduce fresh herb volume by half)
Bay leaf → 2–3 parsley stems or omit if unavailable

Storage & make-ahead

Cool completely, cover, and refrigerate up to 3 days. Reheat covered with foil at 350°F for 15–20 minutes until warmed through, or microwave in portions.

Equipment

mandoline slicer or food processor with slicing blade · 9x13-inch baking dish or equivalent

Common Questions

Can I make Gratin Dauphinois ahead of time?

Yes. Assemble the gratin completely, cover with foil, and refrigerate up to 24 hours. Bake from cold, adding 10–15 minutes to the baking time. You can also partially bake it, cool, refrigerate, and finish baking before serving.

What's the best way to slice potatoes for Gratin Dauphinois?

Use a mandoline slicer or the thin-slicing blade of a food processor to achieve uniform 1/8-inch slices. Even thickness ensures potatoes cook at the same rate and create consistent layers.

Can I use a different cheese instead of Gruyère?

Yes. Emmental, Comté, or Jarlsberg work well; avoid soft cheeses. For a sharper flavor, mix in aged cheddar, but Gruyère's nuttiness is traditional and melts beautifully.

How do I know when Gratin Dauphinois is done baking?

The gratin is done when the top is golden brown and the cream mixture is bubbling at the edges. A knife inserted into the center should meet tender potato with no resistance.

Can I halve the recipe?

Yes. Scale all ingredients by half and reduce oven time by 5–10 minutes. Use a smaller baking dish (such as an 8x8-inch) to maintain proper baking depth.