Bake

Pommes Dauphinoise (Potatoes au Gratin)

by:
February  9, 2022
4
14 Ratings
Pommes Dauphinoise (Potatoes au Gratin)
Photo by Rocky Luten, prop styling by Molly Fitzsimons, food styling by Anna Billingskog
  • Prep time 10 minutes
  • Cook time 40 minutes
  • Serves 6
Author Notes

For me, Easter provides a wonderful excuse to make a really big lunch for my family and friends, and my menu almost always hinges on roast leg of lamb, which is a traditional centerpiece for many Easter meals. This year, when planning out all of my side dishes, I was inspired by this foodpickle thread to revisit a classic from my cooking school days: pommes dauphinoise, which are also known as potatoes au gratin. I had to make this dish countless times over the course of my nine months while I was at Le Cordon Bleu in London, to the point that I could probably have made it in my sleep. It's simple but its charms are many, and I'm glad I've returned it to my table after all these years. Once you make it and give it a taste, you and your guests will soon see the appeal as well.

Many people insist on using heavy cream when you're making any kind of gratin, but I'm loyal to the method my cooking instructors taught me, which is to use garlic-infused whole milk. With the cheese and the starch of the potatoes, the dish is by far rich enough for my tastes, and I find that the cream mutes the delicate flavor of the Gruyère and garlic. If you have a mandoline, then I recommend using it for this recipe when you're prepping the potatoes. The thinner and more evenly you slice your potatoes, the more delicate–and lovely–the finished gratin will be. —Merrill Stubbs

What You'll Need
Ingredients
  • 1 1/2 cups whole milk
  • 2 garlic cloves, divided
  • 2 tablespoons unsalted butter, softened, divided
  • 1 1/2 pounds Yukon Gold potatoes
  • Kosher salt and freshly ground pepper
  • 2 cups grated Gruyère, divided
Directions
  1. Heat the oven to 425°F. Pour the milk into a small heavy saucepan. Peel and smash 1 garlic clove and add to the milk. Warm over medium-low heat until the milk starts to bubble at the edges. Remove from the heat and let steep.
  2. Peel the remaining garlic clove, cut in half, and rub the cut sides around the inside of an oval gratin dish about 9 inches long and 2 inches deep. Rub 1 tablespoon of the butter inside of the baking dish.
  3. Peel the potatoes and cut into ⅛-inch-thick slices (I use a mandoline to get them nice and even), laying the slices on a kitchen towel to drain. Layer about one-third of the potatoes in the bottom of the baking dish, fanning them into concentric, overlapping circles. Season with salt and pepper; sprinkle with one-third of the cheese. Repeat with 2 more layers of potatoes, salt. pepper, and cheese, making the top layer as neat and tidy as you can.
  4. Remove the garlic clove from the hot milk. Pour the milk evenly over the potatoes. Dot the top of the potatoes with the remaining 1 tablespoon of the butter. Bake the gratin for about 30 minutes, until browned and bubbly. Let cool for 5 minutes before serving.
Tags:

See what other Food52ers are saying.

  • Sabine Gagnon
    Sabine Gagnon
  • Starmade
    Starmade
  • Sally Percy
    Sally Percy
  • robin lewis
    robin lewis
  • Hina Khokhar
    Hina Khokhar

Popular on Food52

66 Reviews

ChefKellyCooksThenEats
ChefKellyCooksThenEats December 26, 2021
I definitely prefer the traditional French recipe with no cheese - just cream. From the Dauphine' region of the French Alps, I believe. But - if I'm going to add Gruyere (which is delicious) I would not follow this technique. The brown cheese on the top is very pretty, but the separation of cheese and milk is not very appetizing. I'd prefer to take the extra step of making the simple gruyere sauce and adding that to the layered potatoes. Was disappointed, but love many dishes on this site! Grant Achatz and Nick Kokonas have a gorgeous version which takes a spin on Escoffier's original. More focus on the cream and potato - with the gruyere as a finishing touch. Look for that one! Beautiful.
 
Sabine G.
Sabine G. March 28, 2020
Made these last night exactly as written with the exception of heavy whipping cream to avoid curdle. So simple, flavorful, and most importantly- DELISH!
 
Starmade
Starmade June 5, 2018
Cream is easier to work with but whole milk does work if other instructions are followed (thinly slicing potato, using shallow dish). Julia's recipe has a smaller amount of milk (1 c for 2 lb potato) and a little more butter. She directs you to use "boiling" milk; also the gratin dish is set over direct heat briefly after layers are put in place and before putting in the oven so the whole concoction is simmering by the time its hits the oven. The milk basically cooks into the potato and all the liquid should disappear. This is not a criticism of the recipe as written; just another way of explicating the process. I usually adjust the milk by feel and eyeball and my sense of the potato. I often use a milk/cream combination myself (obviating the extra butter also in julia's recipe).
 
Starmade
Starmade June 5, 2018
2% has not worked well for me, seems to need whole milk at a minimum.
 
Leah
Leah April 2, 2018
I doubled this recipe for a family birthday dinner and it worked great in two dishes. I used cream because of other comments, and I remember many times as a child my mom trying this technique and the diary curdling. It always tasted fine, but never looked super appetizing. With the swap out of the milk for cream I also added nutmeg to the milk while steeping the garlic. It was wonderful! I will make this over and over again.
 
Mary
Mary April 1, 2018
If you use cream, you will have success. I’ve used both whipping cream and creme fraiche (not together) and results were excellent.
 
Sally P.
Sally P. April 1, 2018
Didn't like this recipe, it curdled and very watery. Won't use it again.
 
Hairy T.
Hairy T. March 15, 2018
I made this. Potatoes au gratin made without a bechamel really don't work, but it was tasty nonetheless. Won't be using this recipe again, except for the steeped garlic trick.
 
Jaimie M.
Jaimie M. January 1, 2018
This was delicious. I heated the 50/50 milk/cream I used with the sliced potatoes until the liquid thickened (about 5 minutes) with a little salt and bay leaf and then layered in the pan. The textures were great.
 
Louis
Louis January 24, 2017
for starters, nobody who actually speaks French will ever say "pommes Dauphinoise"
 
SabrinaEA
SabrinaEA February 6, 2020
I just got home from Paris where I had Pommes Dauphinoise. I looked up the recipe by that name, as it was listed in the menu...and here we are.
 
robin L.
robin L. January 8, 2015
...ah. i just read your 'A Potato Primer' article!
 
Mary D.
Mary D. January 8, 2015
I have used russets successfully. I peel, thinly slice, and pre-boil them for about 5 minutes first, then proceed with the recipe. It is important to use cream, not milk, to prevent curdling.
 
robin L.
robin L. January 8, 2015
...oh! okay. thanks. maybe i'll give the russets a try...
 
robin L.
robin L. January 8, 2015
would russets (which i have, and it's snowing and freezing in chicago today) be okay to use instead of yukon gold (which i don't have)...
 
Lisa
Lisa December 21, 2014
So I made this for a party this holiday season and then made it again and again... I have been using heavy cream in place of milk. Best potatoes ever. Nothing but compliments all around (and requests for repeats).
 
Patricia
Patricia November 18, 2014
Used whole milk and it curdled really badly :/ I think I'll stick to cream next time!
 
Mary D.
Mary D. November 16, 2014
I made this dish, but used Crème Fraiche. I did not note any curdling. Was wonderful!
 
Hina K.
Hina K. November 10, 2014
I used all milk and had curdling...also, I used russet potatoes instead of yukon golds and the texture wasn't great and the potatoes were still a bit al dente even after 5 minutes of extra cooking. Could that be because of the russets?
 
Hina K.
Hina K. November 10, 2014
Also, which mandoline are you using? I bought a cuisinart one for 50 bucks and am very disappointed with it =(.
 
Merrill S.
Merrill S. November 10, 2014
The curdling could have been a result of the potatoes. I like Yukon Golds here because they have a creamier texture. How think did you slice your potatoes? I have an Oxo handheld mandoline and really like it.
 
Curtis
Curtis May 30, 2014
As a kid, to make this a meal, my mom would add diced ham, and serve it with salad and broccoli. With a well appointed salad, this also makes a beautiful presentation. Anxious to try your rendition (with and without the ham).
 
Mimi H.
Mimi H. May 12, 2014
I used a 9" Pyrex pie pan. Not as sexy, but it all fit well. I used all while milk and am hoping it doesn't curdle….. now I'm worried…...
 
sfielding
sfielding December 30, 2013
Had this saved for a very long time and finally made it. Wow! It was delicious. I had some french lemon-pepper, so I used that instead of regular pepper and it was extra amazing.
 
Solitaire
Solitaire November 26, 2013
Just made this today and my house smells wonderful now :) I used heavy cream instead of milk and added a bit of nutmeg to it while it simmered. Similar to a winter root veggie au gratin recipe I have but this one is such a classic.
 
Kevin F.
Kevin F. November 21, 2013
Made this last night and the family loved it. I used a 50/50 mixture of 2% Milk and Half and Half to try and prevent the curdling. I also baked it at 400 degrees. I still got a fair amount of curdling, but the taste was very good. Will make again.
 
Muse
Muse November 18, 2013
These sound so good...can't wait to make them for Thanksgiving! Thank you for posting your recipe.
 
procrastibaker
procrastibaker November 5, 2013
Made this tonight using a 9x12 baking dish, which was just enough room for three layers. Wound up using an extra 1/3c gruyere for the top layer (I am terrible at eyeballing proportions). Used 1c whole milk and 1c cream, which came up to just under the top layer of potatoes. It started to bubble and brown after about 20 minutes, so I turned the heat down to 350 so the potatoes could continue to cook and the milk could boil off a little more, and left it in for another 10 minutes. The milk curdled, but that's likely because I've been using the oven to bake all day and it probably wasn't all the way down to 425 yet. Next time I'll try starting it off at a lower temperature and increasing part of the way through cooking. But ye gods, how tasty.
 
Claudes
Claudes August 7, 2013
Can I use other kinds of potatoes?
 
Angela C.
Angela C. April 8, 2013
why did my dish curdle?? I used 1 c 2% milk & 1/2 c cream ...everything else same as recipe. Yummy, but didn't look so good!
 
Merrill S.
Merrill S. April 8, 2013
It does happen sometimes...You can try starting it at a slightly lower temperature and then raise the heat. I think whole milk would be more stable.
 
I_Fortuna
I_Fortuna October 16, 2013
Heavy cream is the most stable but most milk products including yogurt will curdle and separate if allowed to come to a boil. I always add it last in soup just before or after serving. Can't do that in this recipe so I would use heavy cream and water instead of milk.
 
chickaringo
chickaringo October 16, 2013
After many attempts using milk & having it curdle, I found a recipe which uses all heavy cream & 250 to 275 oven temp. Low oven temp+heavy cream=success! Foolproof & delicious.
 
Solitaire
Solitaire November 26, 2013
Heavy cream can handle the high temps in this recipe. But, I'd love to know how many minutes you cook this at each of your listed temps? Thanks!
 
Rita W.
Rita W. January 21, 2013
I added thinly sliced onions. Delicious!!
 
twinwillow
twinwillow October 16, 2013
Sounds like a great idea. I'd do the same.
 
jusedom
jusedom January 4, 2013
Made these tonight for a room full of foodies. They were simply amazing. I made them about two hours ahead of time and let them sit covered in foil on the stove. While the chicken I made was resting I popped them into the residual heat to warm. I was worried the potatoes would be slightly over cooked, but they were perfection.
 
Alexandra H.
Alexandra H. December 26, 2012
Thank you, Merrill! I doubled recipe or Christmas dinner with beef tenderloin, Gorgonzola sauce, roasted asparagus, and an arugula salad with Puckett lemon dressing. Your Pommes Dauphinoise is my new Chistmas classic!
 
Kevin F.
Kevin F. December 2, 2012
Making this for the second time tonight. It's one of the simplest, but most tasty recipes for Dauphinois I've ever made.
 
Merrill S.
Merrill S. December 2, 2012
So nice to hear, and really glad it's working out for you!
 
Pat E.
Pat E. September 10, 2012
Made exactly as directed. I even have the exact same copper pan. Very tasty and very pretty. Thanks...I haven't used that pan in years.
 
Pat E.
Pat E. September 10, 2012
Made exactly as directed. I even have the exact same copper pan. Very tasty and very pretty. Thanks...I haven't used that pan in years.
 
grennch
grennch July 8, 2012
My wife was out of town and my neighbors decided to invite themselves over for dinner. What a delicious addition to the cedar plank grilled salmon that I was about to prepare! My neighbors let mey wife know after we ate and I was asked to prepare this recipe next week when she returns. Good and simple recipe!
 
AntiquarianCooks
AntiquarianCooks March 22, 2012
What is that braising (?) dish in the photo? It's so great looking, and I see it everywhere. I want one!
 
Tamara177
Tamara177 January 14, 2012
Hello - can I substitute a baking pan for the gratin pan? Thanks!
 
moragh
moragh December 20, 2011
I made this a few days ago in the hopes of making something two small girls would love...and they did, as did I. It is wonderful, a pretty dish and definitely a keeper - and so easy to make. Thank you for the recipe!
 
Merrill S.
Merrill S. December 20, 2011
You're welcome -- so glad you liked it!
 
Zenqi
Zenqi December 18, 2011
Looks luscious. What kind of a pan is that? Almost looks like a paella.
 
Merrill S.
Merrill S. December 20, 2011
Thanks! It's a shallow copper baking dish -- one that we love and use all the time for photographs.
 
Federico_
Federico_ December 18, 2011
I've been making gratin dauphinois for years...I first found the recipe in my very weathered copy of The Cook's Catalog, which was published in 1975! It's Elizabeth David's recipe, and it include no cheese, but uses heavy cream instead of milk. It's basically the same recipe as this one, except substituting heavy cream for the milk and eliminating the cheese. It never fails to get oohs and aahs....
 
Lilismom
Lilismom June 25, 2012
I'm glad for your comment as I am hungry for this dish but have no gruyere but do have cream!
 
valmangual
valmangual December 14, 2011
It took 50 minutes to cook the potatoes through. I'm not sure if they are so runny due to my using Gruyere, and Gouda and a little Romano. Make too much milk?
I was so happy to happen upon this food site. It was exciting to see food I've made before and all new ideas in a similar "taste".
I would be interested to know if I'm the only one with this result.
thanks, and I'm gonna try the site some more,
-Val

 
Merrill S.
Merrill S. December 15, 2011
Re: cooking time, how thinly did you slice your potatoes? The cheese you used should have been just fine. Perhaps it was too much milk for your baking pan -- the milk should come to just below the top of the potatoes. Let me know, and welcome to the site!
 
AnnieHynes
AnnieHynes November 24, 2011
Making today along with ciabatta stuffing and the melted feta appetizer! I think I am going to peel and slice potatoes add cheese then refrigerate, then add milk and cook closer to service
 
Merrill S.
Merrill S. November 24, 2011
Just be aware that if you peel and slice the potatoes ahead without adding the milk, they will likely discolor. You can keep the peeled potatoes in cold water and slice them right before layering to avoid this.
 
AnnieHynes
AnnieHynes November 24, 2011
Thanks for the save! I had peeled the potatoes this morning, I decided to go ahead and finish the recipe just a few hours later. Potatoes were just about to turn ( a few had a few spots but the diners didn't notice). So so good! I made 2 full platters and not a bit left.
 
TheThinChef
TheThinChef July 16, 2011
Made this last night in individual gratin dishes, and it was a big hit. I feared I had used too much milk because I heated 2 full cups and spread it over 5 dishes...but as other commenters have said, it worked! I also had to sub white cheddar because I made this last minute and had everything but the cheese on hand. I know Gruyere would be best, but I kind of liked the sharp chewiness of the cheddar, too!
 
JennD
JennD May 12, 2011
made this last night and it was fantastic! i had been worried that i would have too much liquid, since i didnt use as many potatoes (and just used a slightly smaller dish, so that they fit perfectly into 3 layers) but magically it worked out and any extra milk thickened perfectly! this will definitely be my go-to potato recipe!
 
galsmu
galsmu May 8, 2011
Made this last night and it was a huge hit. The best part is the simplicity that results in great flavor. Thanks Merrill!
 
Merrill S.
Merrill S. May 8, 2011
You're welcome!
 
Susige
Susige May 6, 2011
Just curious, I added a comment earlier this week and and saw several others, but now mine and theirs are all deleted....
 
Merrill S.
Merrill S. May 8, 2011
Hi Susige -- think your comment is over here, on the blog post: http://www.food52.com/blog/2012_pommes_dauphinoise#comments
 
phyllis
phyllis May 3, 2011
I've been cooking this same recipe for years for our winter holiday dinner served alongside either rack of lamb or beef filet roast. Divine.
 
Merrill S.
Merrill S. May 8, 2011
So nice to know I have a fellow fan!
 
nonsous
nonsous May 3, 2011
Wow! That simple?
And here we are, making sauces before pouring them evenly over the potatoes (and/or other stuff), then topping...
Actually, I do like a tomato, onion ring and cheese topping, just to add some zing to all the carbs in there...
Just subjective.
 
Merrill S.
Merrill S. May 8, 2011
I like that idea!