Easy Gratin Dauphinois

A round dish of gratin dauphinois on a wooden table with raw potatoes, fresh herbs, a jar of bay leaves, and a woven mat.

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This easy gratin dauphinois recipe combines tender sliced potatoes with a deliciously creamy sauce and a crispy, golden cheese topping. Best of all, it takes just 25 minutes to prep, and is the perfect crowd-pleasing side dish for any main course.

Prep Time25

Cook Time1 5

Total Time1 30

Course: Dinner

Cuisine: French

Diet: Vegetarian

Servings: servings

Author: Jenny DeRemer

Cost: $0.63 per serving

Ingredients

5 pounds Russet potatoes peeled and cut into ⅛-inch slices
1 cup whole milk
2 cups heavy whipping cream or half-and-half
4 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
½ teaspoon black pepper
6 ounces freshly grated mozzarella cheese or Gruyere, cheddar, Asiago, or Parmesan

US Customary - Metric

Instructions

Preheat the oven to 375°F. Grease a 10-inch round baking dish. (Ceramic, glass, or even a cast iron skillet work well for this recipe.)
Peel and slice the potatoes, then arrange them in a decorative spiral pattern in the prepared dish. (If you have to step away for more than a few minutes, soak the sliced potatoes in a large bowl of cold water until you're ready to arrange them in the dish to prevent them from turning brown.)
5 pounds Russet potatoes
Place the milk, heavy cream, thyme, bay leaves, salt, and pepper into a 2-quart saucepan, then cover and bring to a boil over medium-high heat. Lower the heat to medium-low and simmer for 5 minutes.
1 cup whole milk, 2 cups heavy whipping cream, 4 sprigs fresh thyme, 2 bay leaves, 1 teaspoon salt, ½ teaspoon black pepper
Remove the thyme sprigs and bay leaves from the milk mixture, then pour it carefully over the potato slices in the prepared dish.
Cover the dish with aluminum foil (or a lid if the dish has one) and bake at 375°F for 40-45 minutes, or until the liquid is bubbling. Remove the foil and bake uncovered for another 20-25 minutes, or until the potatoes are fork tender.
Top the potatoes with the grated mozzarella and place under the broiler for 5 minutes, or until the cheese is golden brown.
6 ounces freshly grated mozzarella cheese
Let the gratin dauphinois stand for 5 minutes, then serve immediately and enjoy.

Notes

Always use a starchy potato, as it will help thicken the liquid and will provide the best texture. Great options include Russet or Yukon Gold.
Any flavorful cheese works beautifully in this recipe in place of the mozzarella. Some of my favorites include Gruyere, Asiago, Parmesan, or extra sharp cheddar.
Always use freshly grated cheese rather than using pre-shredded. Hand-grated cheese tastes better and gives a perfect texture. Pre-shredded cheese is coated with cellulose, which doesn't melt evenly and can have a gritty texture.

Nutrition