Potato Dauphinoise is a classic French dish featuring thinly sliced Yukon Gold potatoes layered with a rich, herbed cream sauce and baked until golden brown and irresistibly creamy. This elegant yet simple dish makes the perfect side for roast meats, poultry, or a holiday feast!

Ingredients

Serves: 6-8

• 2 ½ cups 35% heavy cream
• 1 sprig rosemary
• 3 sprigs thyme
• 2 bay leaves
• 1 tablespoon salt
• 3 tablespoons butter, divided
• 1.5 kg Yukon Gold potatoes, peeled & sliced into ⅛-inch rounds
• 1 shallot, minced

How to Make Potato Dauphinoise

Step 1: Infuse the Cream

• Preheat oven to 400°F (200°C).
• In a medium saucepan over medium heat, add the cream, rosemary, thyme, bay leaves, and salt.
• Bring to a gentle simmer, stirring occasionally.
• Let the herbs steep for 30 seconds, then remove from heat.
• Stir in 1 tablespoon of butter and set aside.

Step 2: Prepare the Dish

• Grease a 12-inch cast iron skillet (or 9×13 casserole dish) with 1 tablespoon of butter.
• Strain the cream mixture through a fine-mesh sieve, discarding the herbs.

Step 3: Layer the Potatoes

• In a large bowl, toss the potato slices with the warm cream.
• Using a slotted spoon, transfer ⅓ of the potatoes to the greased skillet.
• Sprinkle with half of the minced shallots.
• Repeat the layers with another ⅓ of the potatoes, followed by the remaining shallots.
• For the final layer, arrange the remaining potatoes in a circular pattern for a decorative touch.

Step 4: Bake Until Golden & Creamy

• Pour the reserved cream over the potatoes, ensuring it reaches just below the top layer. Discard excess cream if needed.
• Dot the top with the remaining 1 tablespoon of butter.
• Place the skillet on a baking sheet (to catch any overflow) and bake for 45 minutes to 1 hour, until the potatoes are tender and golden brown.
• Let cool for 5 minutes before serving.

Tips & Variations

• For extra richness, sprinkle grated Gruyère or Parmesan over the top before baking.
• No Yukon Gold? Russet potatoes work, but will be slightly less creamy.
• Make it ahead: Assemble up to a day in advance, cover, and refrigerate. Bake when ready!
• Want garlic? Add 1 minced clove to the cream mixture for extra depth of flavor.

FAQ

Can I use milk instead of cream?
You can, but the texture won’t be as rich. If substituting, use half milk and half cream for better results.

How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 15-20 minutes or microwave in short intervals.

What can I serve with Potato Dauphinoise?
It pairs beautifully with roast chicken, beef tenderloin, grilled steak, or a holiday turkey!

And that’s it for Potato Dauphinoise! If you try it, tag me on Pinterest or Instagram—I’d love to see your dish! For more classic side dishes, check out my latest recipes here.

Potato Dauphinoise (Gratin Dauphinois)

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• Author: Andrea Buckett

Ingredients

2 1/2 cups 35% cream

1 sprig of rosemary

3 sprigs of thyme

2 bay leaves

1 tablespoons of salt

3 tablespoons of butter, divided

1.5kg yukon gold potatoes, peeled and sliced into 1/8 ” slices

1 shallot, minced

Instructions

Preheat oven to 400°F

1. Pour the cream into a pot and place over medium heat. Add the rosemary and thyme sprigs, along with the bay leaves. Heat the cream until it begins to simmer.  Allow it simmer for about 30 seconds and then remove it from the heat.  Stir in 1 tablespoon of butter and the salt. Set aside to steep.

2. In the meantime grease a 12-inch cast iron skillet (or a 9×13 casserole dish) with the  1 tablespoon of butter.

3. Strain the cream mixture through a fine sieve. Discard the herbs.

4. Add the potatoes to a large bowl and pour the cream over top and toss.

5. Use a slotted spoon to transfer a third of the potatoes to the skillet. They don’t need to be arranged in a fancy way, just make sure they are distributed evenly over the bottom of the pan. Scatter half of the shallots over top of the potatoes.  Top with another one third of the potatoes and then another layer of shallots. For the final layer of potatoes, arrange them in a circular patter (if you want) for a final finish look.

6. Pour over the cream until the cream  comes up to barely cover the top of the potatoes. You may still have some cream left in the bowl. That’s ok, discard it. Dot the top of the potatoes with the remaining 1 tablespoon of butter.

7. Place the skillet on a baking sheet, to catch any of the cream overflow as it bubbles up. Place on the middle rack of the oven and cook for 45min up to one hour until the potatoes are tender and the top is golden brown.

8. Remove from the oven, let cool for 5 minutes. Serve.