Pommes Dauphinoise (Potatoes au Gratin)
It's a potato halo!
Many people use cream, but I was taught to use milk. I find it's plenty rich once it combines with the cheese and the starch from the potatoes.
You need two garlic cloves for this recipe.
One smashed to infuse the milk...
And the other halved so you can rub the baking dish with it.
Once the dish is all garlicked up, it's time for a little butter.
I set the baking pan on top of the warm oven so that the butter would soften enough so that I could rub it over the insides.
Time for potato slicing! I highly recommend a mandoline.
Dealing out potato cards.
It helps if your potato slices are somewhat dry -- you don't want a watered down gratin.
Layering the potato slices in the pan is my favorite part of this recipe.
I use the larger slices around the edges, and any smaller pieces in the center.
Don't be stingy with the salt and pepper!
Gruyere may seem like a workhorse cheese, but here it's really the only way to go.
Round Two!
Jennifer lends much-needed moral support as I head into the third layer.
The milk is nice and garlicky, and still warm to the touch.
Some dots of butter on top help with the browning.
About half an hour later...
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merrill says: An oldie but a goodie, this hearkens back to my cooking school days, with some thanks also to Julia Child.
Serves 6
- 1 1/2 cup milk
- 2 garlic cloves
- 2 tablespoons unsalted butter, softened
- 1 1/2 pound Yukon Gold potatoes
- 2 cups grated Gruyere
- Salt and pepper
- Heat the oven to 425 degrees. Put the milk in a small heavy saucepan and peel and smash one of the garlic cloves. Add it to the pot and then heat the milk gently until it starts to bubble at the edges. Remove from the heat and let steep while you continue with the recipe.
- Peel the second garlic clove, cut it in half and rub the cut side around the inside of an oval gratin dish about 9 inches long and 2 inches deep. Rub 1 tablespoon of the butter over the inside of the baking dish.
- Peel the potatoes and cut them into 1/8-inch-thick slices (I use a mandoline to get them nice and even), laying the slices on a kitchen towel to drain. Layer about a third of the potatoes in the bottom of the baking dish, fanning them into concentric, overlapping circles. Season the potatoes with salt and pepper and sprinkle a third of the cheese over them. Repeat with two more layers of potatoes, salt and pepper and cheese, making the top layer as neat and tidy as you can.
- Remove the garlic clove from the hot milk and pour the milk evenly over the potatoes. Dot the top of the potatoes with the remaining tablespoon of butter and bake the gratin for about 30 minutes, until it's browned and bubbly. Let the potatoes cool for 5 minutes before serving.
- This recipe is a Community Pick!
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about 1 month ago Rita Whelan
I added thinly sliced onions. Delicious!!
about 1 month ago jusedom
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.
about 1 month ago ChefCitron
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!
3 months ago Kevin Fitchard
Making this for the second time tonight. It's one of the simplest, but most tasty recipes for Dauphinois I've ever made.
3 months ago merrill
Merrill is a co-founder of food52.
So nice to hear, and really glad it's working out for you!
5 months ago Pat in SoCal
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.
5 months ago Pat in SoCal
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.
8 months ago grennch
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!
11 months ago AntiquarianCooks
What is that braising (?) dish in the photo? It's so great looking, and I see it everywhere. I want one!
about 1 year ago Tamara177
Hello - can I substitute a baking pan for the gratin pan? Thanks!
about 1 year ago moragh
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!
about 1 year ago merrill
Merrill is a co-founder of food52.
You're welcome -- so glad you liked it!
about 1 year ago Zenqi
Looks luscious. What kind of a pan is that? Almost looks like a paella.
about 1 year ago merrill
Merrill is a co-founder of food52.
Thanks! It's a shallow copper baking dish -- one that we love and use all the time for photographs.
about 1 year ago Federico_
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....
8 months ago Lilismom
I'm glad for your comment as I am hungry for this dish but have no gruyere but do have cream!
about 1 year ago valmangual
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
about 1 year ago merrill
Merrill is a co-founder of food52.
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!
about 1 year ago AnnieHynes
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
about 1 year ago merrill
Merrill is a co-founder of food52.
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.
about 1 year ago AnnieHynes
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.
over 1 year ago TheThinChef
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!
almost 2 years ago JennD
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!
almost 2 years ago galsmu
Made this last night and it was a huge hit. The best part is the simplicity that results in great flavor. Thanks Merrill!
almost 2 years ago merrill
Merrill is a co-founder of food52.
You're welcome!
almost 2 years ago Susige
Just curious, I added a comment earlier this week and and saw several others, but now mine and theirs are all deleted....
almost 2 years ago merrill
Merrill is a co-founder of food52.
Hi Susige -- think your comment is over here, on the blog post: http://www.food52.com/blog...
almost 2 years ago phyllis
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.
almost 2 years ago merrill
Merrill is a co-founder of food52.
So nice to know I have a fellow fan!
almost 2 years ago nonsous
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.
almost 2 years ago merrill
Merrill is a co-founder of food52.
I like that idea!