These Easy Gratin Potatoes Dauphinoise, originating from the Dauphiné region in France, is a classic dish known for its rich and creamy layers of thinly sliced potatoes. Traditionally served as a side dish, its velvety texture and decadent flavors make it a versatile accompaniment to a variety of main courses. While it may sound intricate, this recipe simplifies the process, allowing you to effortlessly recreate this classic French dish in your own kitchen.
Ingredients for Dauphinoise Potatoes
- Yukon Gold Potatoes: Easily substitute with red potatoes or Russet potatoes for a different texture.
- Heavy Cream: Substitute with half-and-half or whole milk for a lighter version.
- Shallot: Replace with finely chopped onion for a milder onion flavor.
- Gruyère Cheese: Swap with Swiss or Emmental cheese for a similar nutty flavor.
How to Make Easy Gratin Dauphinoise Potatoes
Crafting this classic French potato dish is a breeze. Easily transform intricate layers of potatoes, cream and cheese into an exquisite and indulgent side dish:
- Scrub the potatoes and slice them thin, peeling if desired.
- In a pot, combine the sliced potatoes with heavy cream, shallot, salt, pepper, nutmeg and fresh thyme.
- Gently simmer for about 10 minutes until the potatoes are tender, and the cream has thickened slightly.
- Preheat the oven to 350°F. Line a 9″ oval casserole dish with butter.
- Use a slotted spoon to transfer enough potatoes to line the bottom of the dish. Sprinkle with shredded Gruyère cheese.
- Layer the remaining potatoes.
- Pour in the cream mixture.
- Top with another layer of shredded cheese.
- Bake uncovered for about 30-35 minutes until bubbly, and the cheese is golden brown.
- Garnish with fresh thyme and serve hot.
How to Serve and Store Dauphinoise Potatoes
The creamy potatoes compliment a variety of main courses. Easily serve with:
- Baked Fish
- Pan-Seared Salmon
- Poached Cod
- Whole Roasted Fish
- Chicken Cutlets
- Roasted Chicken
- Prime Rib
These Easy Gratin Dauphinoise Potatoes can typically be stored in the refrigerator for about 3 to 4 days. To maximize freshness and quality, it’s advisable to store the leftovers in an airtight container. When reheating, use an oven or toaster oven to help maintain the dish’s original texture and flavors.
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Easy Gratin Dauphinoise Potatoes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
These Easy Gratin Potatoes Dauphinoise, originating from the Dauphiné region in France, is a classic dish known for its rich and creamy layers of thinly sliced potatoes.
Ingredients
- 4 medium to large Yukon Gold or Red potatoes (scrubbed with skin-on)
- 2 cups heavy cream
- 1 shallot, sliced thin
- 1 teaspoon fresh thyme, plus more for garnish
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon nutmeg
- 2 cups Gruyère cheese, shredded
- 1/2 tablespoon butter
Instructions
- Scrub the potatoes and slice them thin, peeling if desired.
- In a pot, combine the sliced potatoes with heavy cream, shallot, salt, pepper, nutmeg and fresh thyme.
- Gently simmer for about 10 minutes until the potatoes are tender, and the cream has thickened slightly.
- Preheat the oven to 350°F. Line a 9″ oval casserole dish with butter.
- Use a slotted spoon to transfer enough potatoes to line the bottom of the dish.
- Sprinkle with shredded Gruyère cheese.
- Layer the remaining potatoes.
- Pour in the cream mixture.
- Add another layer of Gruyère cheese.
- Bake uncovered for about 30-35 minutes until bubbly and the cheese is golden brown on top.
- Garnish with fresh thyme and serve hot.
- ENJOY!
Notes
- Ensure uniform thickness for consistent cooking using a mandoline slicer if available.
- Opt for Yukon Gold or Red potatoes for a creamy texture, or experiment with Russet potatoes for a different result.
- Control the creaminess by modifying the quantity of heavy cream. For a lighter version, reduce the cream amount or use a mix of milk and cream.
- Use fresh thyme for the best flavor, or substitute with dried thyme, remembering to halve the quantity.
- Simmer gently just to tenderize the potatoes. Do NOT boil.
- Experiment with cheeses like Swiss or Emmental for a unique twist, ensuring they melt well for the desired creamy consistency.
- Assemble the gratin in layers.
- Line the casserole dish with butter to prevent sticking.
- Garnish with fresh thyme.
- Test potatoes for tenderness after simmering to ensure the right texture in the final dish (NOTE: The potatoes should not be falling apart).
- Enjoy the gratin immediately for the best experience, with gooey cheese and creamy potatoes.
- To make for a larger crowd, use 3 pounds of potatoes, 3 cups heavy cream and 2 cups shredded Gruyère cheese. Use a larger casserole dish for baking.
- Cover with foil during reheating to prevent excessive browning and warm in the oven at 350°F.
- Prepare a day in advance and refrigerate, then bake just before serving for a convenient make-ahead option.
- Use leftovers in breakfast dishes or repurpose into a hearty potato soup for added versatility.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Side dish
- Method: Easy
- Cuisine: French
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3 Comments
[…] with a side of sautéed spinach and Dauphinoise Potatoes…click here for recipe! Be sure to pour this incredible sauce on top of the salmon when serving. […]
[…] love serving mine with one of my go-to sides and favorite upscale potatoes. This recipe for Dauphinoise Potatoes is crazy good! […]
[…] 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. […]