This French classic, known for its luxurious layers of potatoes, cream, and cheese, is a timeless side dish that brings warmth and elegance to any table. I’ve made this recipe more times than I can count, and every single time, the reaction at the table is the same: pure joy.
Here’s how to make the classic version at home, the way the French would do it—without shortcuts, and definitely without any cream substitutes or pre-grated cheese.
1. Classic French Gratin Dauphinois Recipe
Ingredients
- 1 1/2 cups full-fat cream
- 2 garlic cloves, minced
- 30g (2 tbsp) unsalted butter, melted
- 1.25 kg (2.5 lb) starchy potatoes (Russet, Sebago, or Maris Piper)
- 1 tsp salt
- 1/4 tsp black pepper
- 2 1/2 cups Gruyère cheese, freshly grated (Colby, Cheddar, Havarti, or Tasty also work)
- 2 tsp fresh thyme leaves (optional, but I highly recommend it for the aroma and flavor)
Instructions
Step 1. Preheat and Prep
Start by preheating your oven to 180°C (350°F). Grease a medium-sized baking dish with a little butter or oil.
Step 2. Slice the Potatoes
Peel and thinly slice the potatoes (about 1/8 inch or 3mm thick). A mandoline slicer helps achieve even slices, but a sharp knife works just fine too. Avoid rinsing the sliced potatoes — the starch helps thicken the gratin.
Step 3. Make the Cream Mixture
In a saucepan, combine the cream, minced garlic, salt, pepper, and thyme. Gently heat until warm (do not boil), allowing the garlic and thyme to infuse the cream. This step adds a depth of flavor that makes this dish unforgettable.
Step 4. Assemble the Layers
Layer half of the sliced potatoes evenly in the baking dish. Pour over half of the cream mixture, then sprinkle half of your grated Gruyère cheese on top. Repeat with the remaining potatoes, cream, and cheese.
Step 5. Bake Until Golden
Drizzle the melted butter over the top. Cover with foil and bake for 45 minutes. Remove the foil and continue baking for another 25–30 minutes, or until the top is golden brown and bubbly.
Step 6. Let It Rest
Once out of the oven, let the gratin rest for 10–15 minutes. This allows the layers to set and the flavors to meld beautifully.
2. Tips for Perfect Gratin Dauphinois
Use starchy potatoes: They absorb the cream well and break down slightly during baking for a creamy texture.
Grate your own cheese: Pre-shredded cheese often contains anti-caking agents that affect melting.
Do not skip the resting stage: It’s tempting to dig in immediately, but resting improves texture and flavor.
Adjust seasoning between layers: A touch of extra salt or pepper between layers can make a big difference.
3. What to Eat With Gratin Dauphinois
Gratin Dauphinois pairs wonderfully with:
Roast meats: Beef tenderloin, roast chicken, or duck confit are perfect matches.
Steamed vegetables: Green beans or Brussels sprouts balance the richness of the dish.
Fresh salad: A crisp, tangy salad with vinaigrette offers a refreshing contrast.
Personally, I love serving it alongside a simple herb-crusted roast lamb. The creamy potatoes soak up the juices beautifully — it’s a match made in culinary heaven.
4. How to Store Leftover Gratin Dauphinois
Store any remaining gratin in an airtight container in the fridge for up to 3 days. Reheat it gently in the oven, covered with foil to prevent it from drying out. I personally avoid microwaving it—though convenient, it tends to ruin that crisp top and makes the texture a bit off.
If you’re making it ahead, assemble everything (except the final bake), cover, and refrigerate for up to 24 hours. Bake it fresh when you’re ready to serve—it’s worth it.
Gratin Dauphinois is one of those dishes that never goes out of style. It feels a little indulgent, a little rustic, and incredibly comforting. For me, it’s not just about the food—it’s about the quiet moment when you bring it to the table and everyone just stops to admire that bubbling, golden top. Pure magic.
If you try it, let me know how it goes—once you’ve had it homemade, it’s hard to go back to anything else.
