Dauphinoise Potatoes are one of the best things I have ever tasted! Creamy, cheesy and super decadent, basically everything I want in a side dish. Dauphinoise Potatoes are the elegant French cousin to our North American style scalloped potatoes.

There are literally millions of recipes for this type of dish. The French versions lean more to cream and American versions seems to be loaded with cheddar cheese ( not that that’s a bad thing). While some French recipes do call for gruyère in the potato layers I am using sharp grated parm or Grana for flavour and it’s just a bit lighter. We can’t totally skip the Gruyère and still call this Dauphinoise so I definitely suggest adding It to the top to finish it off. I also used some herbes de Provence that I got from a local lavender farm as opposed to the usual thyme. The infusion of those earthy aromatics including the garlic is sublime.

I’ve got a major shortcut. NO PEELING REQUIRED! If I can avoid peeling potatoes I will. Like my No Peel Potato Latkes Recipe, you can keep your peeler in the drawer, just make sure to give them a good wash.

This is one of those low and slow dishes. The baking time may seem long but putting it together doesn’t take too long AND you can make it ahead and reheat it.

Every bite is heaven.

Dauphinoise Potatoes

Prep Time10

Active Time1 45

Course: Side Dish

Cuisine: French

Keyword: dauphinoise, french, gratinée, holiday recipes, potato recipes

Yield: 6 Servings

Equipment

Mandolin (optional)
2 quart baking dish

Materials

2½ pounds white potatoes (about 6) scrubbed and washed
2 cups 35% cream
1 cup freshly grated Parmesan or Grana Padano
3 cloves garlic peeled and crushed
2 tsp herbes de Provence
2 tablespoons butter
1 cup gruyere cheese * optional grated or finely cubed
1½ tsp Kosher salt
½ tsp Black pepper

Instructions

Preheat oven to 325 degrees. Grease a 2 quart baking dish with butter or cooking spray.
In a saucepan on low, heat cream, herbes de Provence and garlic until just bubbling at the sides. Turn off heat.
Start slicing your potatoes. If you use the mandolin you’ll get beautiful even slices. No worries if you don’t. Cut potatoes into 1/4” slices. I cut the potatoes as I need them layer by layer this way they won’t turn brown. *If you want to preslice all your potatoes place them in cold water to prevent oxidation. Pat them dry with a paper towel.
Place slices in baking dish in a pattern overlapping the pieces.
Sprinkle each layer with salt, pepper and 1/4 cup Parmesan cheese. After the second layer pour half of the hot cream over it evenly.
Repeat finishing with the rest of the cream and Parmesan
Add the butter and gruyère cheese.
Place in oven on highest rack and bake for 1 hour 45 minutes. Let rest 20-30 minutes before serving.