Potatoes Dauphinoise

Thinly sliced potatoes with a creamy, Gruyere cheese sauce. Untried.

Potatoes Dauphinoise

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  • Prep Time


  • Total Time


  • Servings



  • 1

    clove garlic, cut in half for rubbing dish

  • 2

    Tbsp. butter

  • cups whole milk, more or less

  • 2

    lbs potatoes, peeled and very thinly sliced

  • S&P, freshly ground

  • Pinch freshly grated nutmeg

  • ½

    cup whipping cream

  • ¼

    cup grated Gruyere cheese


Preheat oven to 350*. Rub a shallow 10 inch flame proof gratin dish with the cut edge of the garlic. Coat the sides and bottom of the dish with butter. Place the dish over medium high heat and add 3/4 cup of milk. As the milk is heating, quickly add the potato slices in concentric circles, sprinkling with S&P now and then. When all the potato has been used, add enough milk to barely cover the potatoes. Grate a little nutmeg on top. Place dish on aluminum covered baking tray and bake until all the milk is absorbed, approximately 45 minutes. Remove from oven and peel off the brown skin. Pour the cream over the potatoes, sprinkle with S&P and grated cheese. Return to oven and continue baking until the cream is thick and the cheese is bubbly and brown on top. Let stand 5 minutes before serving.


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