Dauphinoise

Gratin dauphinois is a classic potato dish from the Dauphiné region of southeastern France. It is made with thinly sliced potatoes baked slowly in milk, cream or a combination, usually with garlic and seasoning, until the potatoes are tender and the surface is golden. The traditional preparation does not include cheese, although modern versions sometimes add it.

Ingredients and preparation

Waxy or all-purpose potatoes are commonly used, along with cream or milk, garlic, salt, pepper and sometimes nutmeg. The potatoes are sliced evenly and arranged in a buttered baking dish. Depending on the recipe, the dish may be rubbed with garlic, the dairy may be infused, or the potatoes may be layered directly with the liquid.

How to cook gratin dauphinois

1. Peel or scrub the potatoes according to the desired style and slice them evenly, often about 2–3 mm thick.
2. Prepare the baking dish with butter and garlic.
3. Arrange the potato slices in overlapping layers and season each layer.
4. Pour over enough seasoned milk or cream to partially or nearly cover the potatoes, depending on the recipe.
5. Bake gently until the potatoes are tender throughout and the top is golden.
6. Rest briefly before portioning so the cream thickens and the layers hold together.

Gratin dauphinois versus pommes dauphine

Gratin dauphinois is a baked potato-and-cream dish. Pommes dauphine are fried potato and choux-pastry dumplings. The names are similar, but the preparations are entirely different.

Chef’s tip: Slice the potatoes uniformly and do not rinse them after cutting if the recipe relies on their surface starch to help thicken the cream. Bake until the centre is tender, not merely until the top has browned.

Key distinction: Traditional gratin dauphinois is defined by potatoes baked in milk or cream; cheese is not essential to the classic preparation.