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How to make 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.
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.