How to Make Gratine Dauphinoise - French Gratin Potatoes

by Brenda Lawrence

Recipe for Classic French Bistro style Gratin Dauphinoise.


  • 1.50 Pounds Waxy Potatoes, such as Golden, Red or King Edward
  • 4.50 Ounces Gruyere Cheese, Grated
  • ½ Pints Heavy Whipping Cream
  • 1.50 Tablespoons Salt
  • 1.50 Tablespoons Freshly Ground Pepper
  • 1 Tablespoon cloves of garlic, peeled and crushed
  • 2 Pinches sprigs of Fresh Thyme
  • 2 Tablespoons Butter
  • Instructions

    Step 1

    Preheat oven to 300F

    Step 2

    Use butter to grease all sides of a heavy bottomed dish. I'm using a Pyrex 9x9 inch glass pan.

    Step 3

    Wash, peel and thinly slice potatoes.

    Step 4

    Layer potato slices, slightly overlapping, and season with small pinches of salt and pepper.

    Step 5

    Sprinkle grated Gruyere on each layer of overlapping potatoes.

    Step 6

    Continue layering process until all potato slices have been used. Cover last layer with a liberal amount of Gruyere cheese.

    Step 7

    Place whipping cream, crushed garlic, and sprigs of Thyme in a medium pot.

    Step 8

    Bring to a light boil and remove the sprigs of Thyme.

    Step 9

    Pour mixture over potatoes.

    Step 10

    If you wish, add remaining butter and gruyere to the top of the gratin.

    Step 11

    Bake for 1-1.5 hours, until potatoes are soft and the top is golden brown and crispy.