Food & Cooking Recipes Dauphinoise Potatoes 3.7 (230) 9 Reviews A favorite French bistro dish, dauphinoise potatoes are sliced potatoes cooked in cream, then topped with cheese and baked. By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 14, 2023 Rate Print Share For a rich and indulgent side dish, dauphinoise potatoes simply can’t be beat. This classic French bistro casserole starts with sliced potatoes that are cooked in a mixture of cream and milk on the stovetop. The mixture is transferred to a shallow baking dish and topped with rich, nutty Gruyère cheese before baking. Nutmeg, a classic spice for creamy dishes, is grated over the finished dish just before serving. Our foolproof recipe solves common issues that can occur when making dauphinoise potatoes, such as undercooked potatoes, a watery dish, or a creamy mixture that has curdled. Potatoes dauphinoise is a decadent side for special occasions, from Easter to the holidays, and a dish that makes any meal special. Our recipe avoids the problem of undercooked potatoes by cooking the sliced potatoes in cream and milk before baking them. This ensures they are completely tender by the time the cheese browns. Diana Chistruga These Ultra-Comforting Potato Casserole Recipes Are Perfect for Any Occasion What Is Dauphinoise Potatoes? Also known as potatoes dauphinoise or gratin dauphinoise, dauphinoise potatoes is a classic French dish. It’s a rich combination of sliced potatoes with cream and milk, baked in the oven. Many people think the dish was created for royalty, for the Dauphin, the heir apparent to the French throne. Actually, it’s a traditional specialty of the French region of Dauphiné in southeastern France. What's the Difference Between Scalloped Potatoes, Potato Gratin, and Dauphinoise Potatoes? These three dishes are similar. All are made with sliced potatoes arranged in a shallow baking dish (a gratin dish, perhaps, or a casserole dish) with milk, cream, or a combination of both, and baked. They appear to share French origins; potato gratin is the Americanization of the French potatoes au gratin, and in American English gratin de pommes de terre Dauphinoise has become dauphinoise potatoes. Scalloped potatoes generally do not have cheese, whereas potato gratin and dauphinoise potatoes do. Ingredients 1 tablespoon unsalted butter, room temperature 2 ½ pounds Yukon Gold potatoes 2 ½ cups heavy cream 1 ½ cups whole milk 1 garlic clove, smashed 1 teaspoon coarse salt ¼ teaspoon ground white pepper 4 ounces Gruyere cheese ⅛ teaspoon freshly grated nutmeg Directions Diana Chistruga Preheat oven and prepare baking dish: Preheat oven to 400 degrees with rack in middle position. Spread butter across bottom and sides of a 2-quart baking dish. Peel and slice potatoes: Peel potatoes and slice 1/8 inch thick. Place slices in a large bowl of cold water and drain thoroughly. Diana Chistruga Combine heavy cream, milk, and garlic: Bring heavy cream, milk, and garlic to a simmer in a large, wide saucepan. Diana Chistruga Add potatoes and cook, stirring: Add potatoes, salt, and pepper and continue to simmer, stirring occasionally, until potatoes are tender, 20 minutes. Diana Chistruga Transfer half the potatoes to the prepared dish: Using a slotted spoon, transfer half the potatoes to prepared baking dish and sprinkle with half of the cheese. Diana Chistruga Add remaining potatoes, cream mixture, and cheese: Add remaining potatoes to baking dish and pour enough cream mixture over potatoes to just cover. Sprinkle with remaining cheese, place on a rimmed baking sheet. Diana Chistruga Bake: Bake until bubbly and golden brown on top, 40 to 45 minutes. Diana Chistruga Add grated nutmeg and serve: Grate nutmeg over top just before serving. Diana Chistruga Frequently Asked Questions Do you need to precook the potatoes for dauphinoise? Yes, the sliced potatoes for dauphinoise potatoes must be cooked before they are baked. Many recipes call for boiling the potatoes in water. We find that cooking them in the same cream and milk mixture that they are baked in for the final dish yields a richer flavor and avoids issues of the dish being watery. Why are my potatoes dauphinoise soupy? If your potatoes dauphinoise seem too liquidy, it might be because you served them too quickly. Like a roast, potatoes dauphinoise needs time to set after it finishes cooking. It’s also extremely hot straight out of the oven, so allowing 10 to 15 minutes for the dish to rest will make it a suitable temperature for eating, and means you can scoop creamy—not soupy—portions for everyone. Other Creamy Potato Gratin Recipes to Try Golden Potato Gratin White-Cheddar Scalloped Potatoes Asparagus-and-Potato Gratin Potato Kugel Gratin Muffin-Pan Potato Gratins Leek, Potato, and Morel Gratin Originally appeared: Mad Hungry Rate It Print Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.