Cheesy Potatoes au Gratin – Dauphinoise

by | Side Dishes

Cheesy Potatoes au Gratin – Dauphinoise

Dauphinoise potatoes, also known as Potatoes au Gratin, are a classic French dish of thinly sliced potatoes, baked in a creamy, cheesy sauce. 

Cheesy Potato au Gratin – Dauphinoise

Dauphinoise Potatoes

Potatoes don’t get any more luscious than in this classic French style of serving potatoes. 

But, what’s to love most, is that this elegant potato dish is easy to assemble ahead, bake just before serving or bake a day in advance, use a biscuit cutter to make individual servings elegantly ready to warm and serve. 

Cheesy Potato au Gratin

Holiday Potatoes

Who makes a huge serving of mashed potatoes for Thanksgiving, Christmas or any other holiday meal? Then you know the importance of serving a fabulous potato dish that doesn’t require so much extra work moments before serving!

Why stand there and mash potatoes, mash and mash while other things on the stove and in the oven need your attention?

Holiday Potatoes

Potatoes au Gratin

Potatoes au Gratin, or Dauphinoise potatoes, are the perfect solution for a busy cook because they can be assembled a day in advance and baked to crispy edge, creamy inside, perfection. The only thing to do once baked, is slice or scoop and serve. 

Cheesy Potatoes au Gratin

Do your holiday mashed potatoes start to dry out the longer they sit on your lovely holiday spread? These creamy cheesy potatoes won’t!

Cheesy potato au gratin can be done in a pie dish, or a large baking pan and baked a day ahead.

The baked crispy cheese edges warm beautifully the next day or several days later. Make these in small individual serving baking dishes or for a large crowd, either way the portions are easy to arrange or rearrange. 

Baked Potatoes & Cheese

Ingredients for Cheesy Potatoes au Gratin – Dauphinoise

  • Potatoes
  • Gruyere cheese
  • Cream
  • Black pepper
  • Sea salt
  • Garlic 
  • Fresh thyme
  • Dried thyme
  • Butter
  • Nutmeg
Gruyere Cream Garlic & Butter


  • Baking Dish
  • Biscuit cutter – (optional)
  • Mandoline slicer
  • Garlic press
  • Cheese grater
  • Stovetop or burner
  • Oven
Mandolin Sliced Potatoes

Potatoes For Fine Dining Events – Wedding Parties

In a family owned high-end events catering company, Ken’s Creative Kitchen my sister and her family have owned for nearly half a century, Dauphinoise potatoes are a regular on the menu. 

Prepped in large hotel pans, baked until cheesy luscious, individually pressed for elegant servings, and served to as many as 600 individually plated dinners! 

You see? If they can serve 600 you can easily do a gathering in your home. Classy and Delicious.

Cheesy Potatoes au Gratin – Dauphinoise

Recipe by Robin DaumitCourse: Side DishesCuisine: French



Dauphinoise potatoes, also known as Potatoes au Gratin, are a classic French dish of thinly sliced potatoes, baked in a creamy, cheesy sauce. 


  • Large russet potatoes – 3, thinly sliced

  • Coarse salt – 1 tbsp for soaking potatoes

  • Gruyere cheese, 6 oz. grated

  • Cream – 2 cups, (or whole milk)

  • Sea Salt – to taste

  • Black pepper – 1/4 tsp

  • Garlic – 3 cloves, crushed

  • Dried thyme – 1 tsp

  • Fresh thyme – several sprigs

  • Butter – 1 tbsp

  • Nutmeg – pinch


  • Preheat oven to 350
  • With a mandolin, slice the potatoes very thin. Unpeeled for a rustic dish, peeled for a more refined dish.
  • Place the potatoes in a large bowl of salted water to remove some of the starch, while preparing the remaining ingredients.
  • Rub the butter all around the bottom and sides of the baking dish.
  • Place the milk or cream, garlic and dried thyme in a pot and bring to a simmer.
  • Drain the potatoes and pat dry. Place one layer of potatoes on the bottom of the pan. Salt and pepper to taste and sprinkle a little cheese. Continue doing the same, layer after layer, until you have stacked the baking dish with many layers of potatoes and cheese.
  • Take the warmed cream mixture and gently pour across all the layers of potatoes, allowing to seep into each layer.
  • Make one last sprinkle of cheese on top with a generous pinch of nutmeg.
  • Bake 1 hour or until golden on top.


  • Can be served straight from the pan, or use a biscuit cutter, when potatoes have cooled, to create individual servings. Place on a parchment paper lined sheet pan and rewarm at 325 for 10 minutes. 
Cheesy Potato Au Gratin – Dauphinoise Potatoes


My Muffin Madness


In my family, I’ve always been known as the ‘Muffin Queen’. Out of necessity, I created muffins for breakfast, lunch, on the go snacks, sometimes dinner and a sweet yet healthyish treat for dessert!

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4 years ago

Nice recipe


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