I’m so happy to share my Pommes Dauphinoise recipe with you! These creamy, cheesy potatoes are thinly sliced, layered, and baked until tender and golden on top. The delicate flavor of Gruyère cheese pairs beautifully with garlic-infused milk, making each bite rich, comforting, and irresistible. It is perfect for special dinners or holiday meals with family and friends.
Level: Moderate
Total Time: about 50 to 55 minutes
Prep Time: about 15 minutes
Cook Time: about 35 to 40 minutes
Yield: 6 servings
Course: Side Dish
Cuisine: French inspired
I still remember the first time I made Pommes Dauphinoise — the creamy, tender layers of potatoes were such a delight. This classic French dish is simple but has a special elegance that makes any meal feel festive.
The key is thin, even slices of Yukon Gold potatoes, layered with garlic and Gruyère cheese, and gently baked in milk. The result is a gratin that is rich and flavorful without being heavy, with a slightly crisp top and soft, creamy layers inside.
Whether you are serving it alongside roast lamb, chicken, or vegetables, this dish adds a comforting and impressive touch to any table.
How to Make Pommes Dauphinoise (Potatoes au Gratin)
This dish combines creamy garlic milk with layered potatoes and cheese for a rich and satisfying gratin. Here’s how it comes together:
• Thin slices of Yukon Gold potatoes, layered carefully in a baking dish
• Garlic-infused milk poured over the potatoes for gentle creaminess
• Layers of grated Gruyère cheese for a savory, nutty flavor
• Dotting the top with butter for golden browning
• Seasoning each layer lightly with salt and pepper
• Baking until the top is bubbly and golden
It is a simple, elegant side dish that feels fancy but is easy to prepare.
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 black pepper, to taste
• 2 cups grated Gruyère cheese, divided
Directions
- Prepare the Milk:
- Pour the milk into a small heavy saucepan.
- Peel and smash one garlic clove and add to the milk.
- Warm over medium-low heat until bubbles form at the edges, then remove from heat and let steep.
- Prepare the Baking Dish:
- Peel the remaining garlic clove, cut it in half, and rub the cut sides around the inside of a 9-inch long, 2-inch deep gratin dish.
- Rub 1 tablespoon of softened butter inside the dish.
- Slice the Potatoes:
- Peel the potatoes and cut into 1/8-inch-thick slices using a mandoline if possible.
- Lay the slices on a kitchen towel to drain excess moisture.
- Layer the Potatoes and Cheese:
- Place about one-third of the potato slices in the dish, fanning them in overlapping concentric circles.
- Season with salt and pepper and sprinkle with one-third of the cheese.
- Repeat with the remaining potatoes and cheese in two more layers, keeping the top neat.
- Add Milk and Butter:
- Remove the garlic clove from the milk and pour the milk evenly over the potatoes.
- Dot the top with the remaining tablespoon of butter.
- Bake:
- Bake in the preheated oven at 425°F for about 30 minutes, until the top is golden and bubbling.
- Let cool for 5 minutes before serving.
Process Details
• Layering: Arranging potatoes in overlapping circles ensures even cooking and a delicate texture.
• Garlic Milk: Infusing the milk with garlic adds subtle, aromatic flavor without overpowering the potatoes.
• Cheese: Gruyère melts evenly, adding a nutty, savory richness to each layer.
• Butter Topping: Dotting butter on top promotes browning and adds a golden, flavorful finish.
• Even Slices: Thin, uniform slices help the gratin cook evenly and maintain a smooth, tender texture.
Tips for Success
• Use a mandoline to slice potatoes evenly for the best texture.
• Season each layer lightly, but taste and adjust at the end.
• Allow the gratin to rest for a few minutes after baking to set.
• Choose Yukon Gold potatoes for their creamy texture and golden color.
• Don’t rush the layering — it helps create a neat, attractive gratin.
Serving Ideas
• Holiday Side: Serve alongside roast lamb, beef, or chicken for a festive meal.
• Vegetable Pairing: Pair with roasted or sautéed vegetables for a balanced plate.
• Casual Dinner: Serve with a simple green salad for a comforting weeknight side.
• Elegant Presentation: Garnish with fresh herbs like thyme or parsley for color and flavor.
Storage & Freezing
• Refrigerator: Cool to room temperature, store in an airtight container for up to 3 days. Reheat gently in the oven.
• Freezing: The gratin can be frozen before baking; cover tightly and freeze up to 1 month. Bake from frozen, adding extra time.
• Reheating: Reheat in the oven at 350°F for 15 to 20 minutes, adding a splash of milk if needed to keep it creamy.
Nutrition Info (Approximate per Serving)
• Calories: ~350
• Protein: 15g
• Carbohydrates: 30g
• Fat: 20g
• Fiber: 3g
• Sodium: 450mg
• Sugar: 4g
My Pommes Dauphinoise recipe is a rich, creamy, and cheesy delight that elevates any meal. The tender potato layers and golden Gruyère topping make it a comforting yet elegant side dish.
I hope you enjoy making this classic gratin at home. It’s simple to prepare, delicious to serve, and always impresses guests and family alike.