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Potato gratin dauphinois

Intro: I would like to introduce the newest contributor to this blog,  my wonderful husband Nicolas.  This is his grandmother’s recipe for potato gratin dauphinois, a traditional dish from the French Alps made with thinly sliced potatoes baked in a sauce of milk, eggs, cream and garlic and topped with cheesefrom.  Nico is the occasional cook in the house. He grew up watching his family prepare traditional French recipes and since he lived in different parts of France over the years, he got to see specialties from various regions. His favorite recipes are simple, quick and easy to make, he refuses to cook anything that would take more than 2 hours to prepare. I hope you enjoy his recipes. ~Laylita

Recipe for potato gratin dauphinois

Gratin dauphinois is a typical dish from the French Alps made with thinly sliced potatoes baked in a sauce of milk, eggs, cream and garlic and topped with cheese. A bit of etymology. The Alps have a region called Dauphiné which includes 3 French counties: Isere, Hautes Alpes and Drome. The adjective derived from the Dauphiné region is called Dauphinois, such as the inhabitants or for the recipe at hand, the dish. Gratin comes from the French verb “gratter” which means to scrape or grate (e.g. cheese or potatoes).

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Potato gratin dauphinois recipe

So its name and regional roots make the gratin dauphinois an excellent winter dish that is tasty, nutritious, and particularly appreciated in mild and cold months. It is a popular menu item in local restaurants in the Alps and a top pick from hikers and skiers to replenish their energy levels after a day on the mountains.

I spent several years of my childhood in the French Alps in a town called Saint Jean de Maurienne, in the county of Savoie. It is nested between mountains in the middle of a valley crossed by the Arc river. The town is known for its traditional industries such as old style knives (“Opinel”), tourism as a hub for skiing and mountain activities, as well as a fast route to Italy, now less than 90 minutes away using the new highway that takes drivers straight through a long tunnel underneath the Alps, and into Italy (“le tunnel du Frejus”).

During these years, I lived with my Grandma who herself was born in Sicily and had spent most of her life near Saint Jean, in France. For several years she had a mountain restaurant in a very tiny village called Albiez, right above Saint Jean. The mountains carry spectacular views. The climate is continental, which means that summers are hot and winters very cold with lots of snow. Food is inherently tied to people’s customs, the ingredients available, and of course, influenced by the climate.

How to make potato gratin dauphinois

Back to my Grandmother Ernestine, she made this dish while having her restaurants and later on at home after she retired. I can remember the smell of potato gratin baking in the oven when I was 9 or 10 years old. Coming back from school and opening the apartment’s door always carried a hint of the meal to come. I knew what she was up to, and it felt what we experience when entering a home environment when someone is cooking for the family. Tasting the dish for many years and observing her, I grew a taste for gratins and have come to cook it myself over the years, now that we have our own kids and family to feed.

French potato gratin

Great companions for a gratin include red or white meat dishes, such as chicken or daube. This easy to make potato gratin is also a great option for a vegetarian meal. Pair it with a green salad for appetizer and a glass of medium to full bodied red wine and you’ll have a great menu.

Recipe for potato gratin dauphinois

Potato gratin dauphinois

Recipe for potato gratin dauphinois, a traditional dish from the French Alps made with thinly sliced potatoes baked in a sauce of milk, eggs, cream and garlic and topped with cheese.
4.85 from 40 votes
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Course: Side Dish
Cuisine: Alps, France
Keyword: Gratin, Potato gratin dauphinois, Potatoes
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8 servings


  • 6 medium large Yukon gold potatoes ~3 lbs
  • 6 garlic cloves, crushed add more or less based on your prefereence
  • 1 cup of heavy whipping cream about 250 ml
  • 1 cup of milk
  • 3 eggs
  • 4-6 ounces of grated Swiss or Emmental cheese can also use grated mozzarella cheese or a mix of emmental and mozzarella
  • Salt and pepper to taste 1/2 to 1 teaspoon of salt


  • Pre-heat oven to 400F.
  • Peel the potatoes and rinse them in cold water. Then cut them into thin slices.
  • Arrange the potato slices in a 8 x 11.5 inch rectangular baking pan.
  • Add the eggs, milk, garlic, salt and pepper in a blender. Blend until well mixed. Stir in the heavy cream.
  • Pour the garlic milk and cream mix over the potatoes.
  • Place the dish in the pre-heated oven at the middle level of the oven.
  • Let it bake at 400F for the first 30 minutes so that potatoes cook effectively and become tender.
  • Once the 30 minutes have passed, take the gratin out of the oven and layer the cheese uniformly to cover the top surface. Bake for another 25-30 minutes or until the potatoes are tender and the cheese is melted and starting to get golden.
  • Once out of the oven, let it rest about 15 minutes before serving.

Step by step preparation photos for potato gratin dauphinois

Potato gratin

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  1. I missed this post and the one below. How nice to have such a special contributor to the food blog. Very nice recipe. I like that this is quick and simple. I’ll have to try it. ;-)


  2. Thank you for such a wonderful recipe. It looks delicious. I was worried, since I had not heard from you. Glad you are back.

  3. Hi Nico! Good to have you blogging too!

    Laylita, I have wondered about you since I did not see you post for a while… good to have you back!

    All the best for 2010.

  4. Happy New Year!! Thank you for such a wonderful website. I’m Ecuadorian and growing up I always watched my Mama cook such wonderful and dilicious dishes…one of them, my favorite, caldo de bolas.
    I always wanted to try making this dish but didn’t quite remember, never really had the exact recipe. She never used recipes, it was all in her head..she was a great cook!! Yours has come so close to hers…I made it the other day and my family loved it. Making it brought me such wonderful memories of when i was only a liitle girl helping her make this dish…my Mama has been gone now for 19 years.
    Thank you again for all these wonderful recipes…Sara

  5. Yeay! you’re back! I made chaulafan for my daughters birthday – success (my ecuadorian inlaws and extended family very impressed)! and now my vegetarian mother is coming on saturday I will definately be making the gratin for her, this site has been a life saver – thank-you!

  6. Hey Laylita! You are back, thanks!
    and Nico’s recipe looks wonderful, I am cooking today the chaulafan..
    have a good year,

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