Gratin Dauphinois

Gratin Dauphinois


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This French potato gratin is going to be your new favorite side dish! Top it with chopped parsley for even more incredible flavor.

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Time needed

15 min preparation + 1 hour cooking

Serving Size / Yield

4-6 servings


  • 3 lb. Idaho potatoes, peeled and sliced
  • 6 oz. gruyere cheese, grated
  • ½ C. double cream
  • 1/8 tsp. kosher salt
  • 1/8 tsp. freshly ground black pepper
  • 3 cloves garlic, peeled and crushed
  • 2 thyme sprigs
  • 1 oz. butter

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Preheat oven to 300 degrees F and coat a heavy-bottomed baking dish with non-stick cooking spray.

Place a layer of potatoes on the bottom of prepared baking dish and top with cheese. Repeat layers twice more. Sprinkle with salt and ground pepper.

Combine double cream, garlic and thyme in a small saucepan. Bring mixture to a boil. Remove and discard thyme sprigs. Pour cream sauce over potatoes. Top gratin with butter. Bake for 1 hour or until well browned. Serve warm.

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