Pommes Dauphinoise (Potatoes au Gratin)

By • May 2, 2011 • 51 Comments

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Author Notes: An oldie but a goodie, this hearkens back to my cooking school days, with some thanks also to Julia Child.Merrill Stubbs

Serves 6

  • 1 1/2 cups milk
  • 2 garlic cloves
  • 2 tablespoons unsalted butter, softened
  • 1 1/2 pounds Yukon Gold potatoes
  • 2 cups grated Gruyere
  • Salt and pepper
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Jump to Comments (51)

Tags: beautiful, family

Comments (51) Questions (5)

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10 days ago Patricia

Used whole milk and it curdled really badly :/ I think I'll stick to cream next time!

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12 days ago Mary Davidson

I made this dish, but used Crème Fraiche. I did not note any curdling. Was wonderful!

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18 days ago Hina Khokhar

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?

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18 days ago Hina Khokhar

Also, which mandoline are you using? I bought a cuisinart one for 50 bucks and am very disappointed with it =(.

Merrill

18 days ago Merrill Stubbs

Merrill is a co-founder of Food52.

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.

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6 months ago Curtis

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).

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7 months ago Mimi Harrison

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…...

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8 months ago Mues

I like your recipe and have tried once, the taste is wonderful

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11 months ago sfielding

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.

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about 1 year ago Solitaire

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.

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about 1 year ago Kevin French

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.

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about 1 year ago Muse

These sound so good...can't wait to make them for Thanksgiving! Thank you for posting your recipe.

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about 1 year ago procrastibaker

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.

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over 1 year ago Claudes

Can I use other kinds of potatoes?

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over 1 year ago Angela Cas

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

over 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

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.

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about 1 year ago I_Fortuna

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.

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about 1 year ago chickaringo

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.

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about 1 year ago Solitaire

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!

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almost 2 years ago Rita Whelan

I added thinly sliced onions. Delicious!!

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about 1 year ago twinwillow

Sounds like a great idea. I'd do the same.

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almost 2 years 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.

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almost 2 years 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!

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almost 2 years 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.

Merrill

almost 2 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

So nice to hear, and really glad it's working out for you!

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about 2 years 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.

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about 2 years 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.

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over 2 years 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!