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  • 8 red or Yukon gold potatoes, scrubbed with skin-on
  • 3 C heavy whipping cream
  • 1 shallot, minced
  • 2 TBLS fresh thyme leaves
  • 1 tsp nutmeg
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 2 C Gruyere cheese
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I came across this recipe for Dauphinoise Potatoes a few years ago. I must admit, it is one of my go-to side dishes…it just fits perfectly with any protein. With just a few changes of my own, you can find the original recipe from Rock Recipes by clicking here! These are not your ordinary scalloped potatoes…think of them as an upscale version with heavy cream, fresh thyme and Gruyere cheese. I have made them in a big casserole dish many times and just the other day, in these cute mini pots from All-Clad…click here to purchase. You are going to love, love, love this dish! The ingredient amounts will be for a large casserole…two-thirds of this recipe will work if you are making the mini-version!

I typically like using red, skin-on potatoes. When I made the mini versions, I used yellow creamer potatoes…they were amazing, as well. The original recipe calls for Yukon gold.

two mini pots of dauphinoise or scalloped potatoes

Heat oven to 350 degrees. Slice your potatoes into thin slices. In a large pot, bring to a simmer, the heavy whipping cream, potatoes, shallot, fresh thyme, nutmeg, salt and pepper. Simmer for about 10 minutes. Try not to boil, as boiling will cause the potatoes to break apart.

Spray a casserole dish with non-stick spray or line with butter. Take a spider or slotted spoon and layer one half of the potatoes on the bottom of the dish. Cover with a cup of the Gruyere cheese. Spoon the remaining potatoes on top of the cheese, creating another layer. Pour cream mixture over potatoes. Top with the remaining cheese. (NOTE: these photos are my mini versions).

Bake a large casserole for about 45 minutes…my mini-versions of Dauphinoise Potatoes took about 30 minutes. Remove from oven, garnish with a few fresh thyme leaves and ENJOY!!! This recipe really does make the perfect side dish…great with chicken, pork, lamb, and even fish! I served alongside my Salmon Steamed in Parchment! Click here for recipe!

salmon in parchment


I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!


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a white bowl filled with fresh fig parsley salad


YES, when I spotted these gorgeous fresh figs at my local Farmer’s Market the other day, I could have gone the easy


  1. […] Typically, these Scalloped Potatoes would be made in a casserole or baking dish. I just wanted to have a little bit of fun and use red and white creamer potatoes I found at Unity Farms with these All-Clad cocottes. Want to try a more “upscale” version of Scalloped Potatoes? Check out my recipe for Dauphinoise Potatoes. […]

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