Potatoes gratin dauphinoise are a serious favourite in our house and it soon will be in yours with this easy recipe!
What can beat tender scalloped potatoes cooked in cream with a delicious crispy top? Absolutely nothing! This dish is so deliciously simple and goes with anything, or you can just eat it on its own.
Here you will find this traditional French scalloped potatoes recipe with plenty of ideas for adding extra flavours.
Bon appétit!
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Why you will love these potatoes gratin dauphinoise
- Easy to prepare in advance and keep in the fridge until you are ready to bake.
- Just 3 basic ingredients.
- Lots of variations to add different flavours to the dish.
- Perfect side dish for any meal and can be used as a meal in itself.
What are the ingredients?
The basic ingredients for these scalloped potatoes are double/heavy cream and butter.
You can use any variety of potato you want or have in stock. I prefer to use maris piper, as it's a great all rounder. You don't even need to peel the potatoes if you give them a good scrub.
How to make this dish
Slice the potatoes thinly and place in a saucepan. You can use a mandolin for this or a food processor. Of course, you can slice them by hand but it will take longer.
Add the cream to the pan with seasoning. I also like to add half a teaspoon of grated nutmeg.
Gently stir it all together over a medium heat for a couple of minutes, taking care that the potatoes don't stick to the bottom.
Transfer to a greased baking dish and dot with the butter. Cover the dish with foil.
Bake at 180C/160FAN/350F/Gas4 for 30 minutes and then remove the foil for another 30 minutes.
Recipe video
Recipe FAQ
There are so many variations to this recipe, which often includes a cheesy gratin topping. However, many people in France don't believe in adding cheese, with just butter being the gratin topping.
Many people add extra flavour by wiping a cut clove of garlic around the dish, but I think that if you want proper garlic flavour just add a minced clove to the potatoes or garlic powder.
My favorite addition is smoked bacon lardons. Simply fry them in their own fat before draining and adding to the potatoes. You could also use regular bacon or cooked ham. It's also delcious if you have leftover chicken to add too.
I also love to add finely sliced leeks or shallots, that have been fried in butter until soft. You can also add a few frozen green beans. This really makes the dish a meal with very little effort.
Of course. Put 2 tablespoons of milk in a saucepan and mix in 3 teaspoons of cornflour. Bring to a boil and finish off the recipe following the normal instructions.
If you have any leftovers you can refrigerate for a couple of days. I would recommend reheating by microwave, as the potatoes will dry out in the oven.
These scalloped potatoes serve up beautifully, so they are perfect for entertaining. How about cooking them in individual serving dishes too?
Tell me what you what put in yours or whether you prefer the classic version.
Either way they are absolutely delicious!
Top Tips
- Try not to layer the potatoes more than about 4cm thick otherwise you will need more cooking time and more cream.
- If you are going to top with cheese, add it when you remove the foil or put it on at the end of the cooking time and toast under the grill or broiler.
More French potato recipes
📋 Recipe
French Potatoes Gratin Dauphinoise
Ingredients
- 900 g potatoes Peeled and finely sliced
- 300 ml cream double/heavy
- ½ teaspoon grated nutmeg
- Seasoning
- 50 g butter
Instructions
- Slice the potatoes thinly and place in a saucepan.
- Add the cream to the pan with seasoning and nutmeg.
- Gently stir it all together over a medium heat for a couple of minutes.
- Transfer to a greased baking dish and dot with the butter. Cover the dish with foil.
- Bake at 180C/160FAN/350F/Gas4 for 30 minutes and then remove the foil for another 30 minutes.
Video
Notes
- Try not to layer the potatoes more than about 4cm thick otherwise you will need more cooking time and more cream.
- If you are going to top with cheese, add it when you remove the foil or put it on at the end of the cooking time and toast under the grill or broiler.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
This recipe was originally posted on the 7th April 2018. It has been updated with more information and photographs on the 20th November 2020.
Martina OReilly
Absolutely beautiful recipe. I added a strong garlicky butter between layers. Serious amazing - topped with a little Gruyere.
Marcus
I grew up in a very traditional low income Middle American home. Mashed potatoes baked with enormous amounts of cheddar cheese and sour cream, baked to death.
Breaking out and looking for exactly these types of recipes. I served this for Thanksgiving. My extended family didn't know what to say, except they want me to cook for Christmas too. The potatoes pave; with a pancheta roasted pork loin and hericot vert. To them it's pork with potatoes and green beans. I'm not telling if you don't. ( And, No catsup in the house!) Bless this site.
Karen (Back Road Journal)
My husband and I made these as part of a French dinner party cooking class so I know how good your dish tastes and it looks scrumptious. I just made a similar dish but with cheese, onion and fennel...although I know that would probably be frowned upon in France. 😊
Beth
Yum! This looks so delicious and so good! My family is going to love this recipe! I'm so excited to try this!
Erica
Just heavenly! Looking forward to making this for the holidays. 😋
Alisa Infanti
I love the use of the Gruyere and bacon...soooo goood!
Kechi
This recipe looks incredibly satisfying and comforting. I want this on Thanksgiving Day! I have been on the look for an exciting potato dish, and this one is perfect!
Chris Collins
This is total comfort food and the perfect side dish! Can't believe it's only 5 ingredients too!
Sylvia
Just making it now and was about to put it in the oven without the thicken milk!! Also garlic is missing from method. But excited about this I’ve never made it this way! ?
Amanda
Thanks Danielle! It's a really yummy dish!
Amanda
There are so many different versions but I love garlicky, cheesy potatoes!
Amanda
It is Andrea. My family always request this when they are visiting.
Amanda
Thanks Claudia. I think the dish is similar in many countries and it's always delicious.
Claudia Lamascolo
I love anything potato but even the name of this sounds yummy no less how great it looks! mouth watering!
Andrea Metlika
French Potatoes Gratin Dauphinoise with Bacon, OMG! This sounds Awesome!
Emily
I've never attempted a Gratin Dauphinoise before, but I can't wait to try it. Looks like a great recipe.
Danielle Wolter
I drooled a bit reading this recipe. There is not much better than creamy potatoes with bacon. SO much delicious comfort 🙂
Amanda
Thanks Allison. It's a great combo!
Allison
Gruyere, bacon and garlic?! How can you go wrong?! Absolutely delicious! Thanks for sharing!
Amanda
Thanks Melve. Melted cheese is such a comfort food!
Amanda
Thanks Pam - there’s just something about potato, cheese and bacon isn’t there?!
Pam Greer
Oh my gosh, this is pure comfort food!! Give me creamy, cheesy potatoes and I'm in heaven. And...bacon!!!
melve
These French Potatoes Gratin Dauphinoise with Bacon sounds super delicious. And the cheese I really love cheese so everything with cheese is my favorite. Yummy! I can't wait to try this.
Amanda
Thanks Katie! It is definitely pure comfort food, isn't it?!
Katie Crenshaw | A Fork's Tale
Tender potatoes in a creamy garlic sauce with cheese and bacon!!! Hello!! You have everything I love in one dish. This recipe looks outrageous. I could eat the whole pan myself. I am making this for dinner this week. Thanks for the yummy recipe! xoxo