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4.36 from 17 votes

Gratin Dauphinois Recipe (Creamy Potato and Cheese Casserole)

Gratin Dauphinoise features thinly sliced potatoes, an herb and garlic infused cream sauce, and a layer of melted cheese that is broiled until it has perfectly crispy edges. This traditional French dish looks just as at home on a holiday table as it does served alongside a Sunday dinner of slow-roasted meats.
Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Course: Side Dish, Vegetarian
Cuisine: French
Keyword: au gratin, make ahead, potatoes, side dish, vegetarian casserole
Servings: 8 servings
Author: Jess Smith via Inquiring Chef
Cost: $6.00

Equipment

  • Saucepan
  • 12-inch Oven-Safe skillet
  • Slotted Spoon
  • Cheese Grater
  • Food Processor or Mandolin

Ingredients

  • 1 1/2 cup heavy cream
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic, peeled and smashed
  • 3 sprigs fresh thyme, plus more for serving
  • 2 tablespoons unsalted butter
  • 3 cloves shallots, diced
  • 2 pounds red potatoes, sliced into 1/8 inch slices with a mandolin or food processor (I like to leave the skins on for color, but you can peel the potatoes first)
  • 4 ounces gruyere cheese, grated

Instructions

  • Preheat the oven to 325 degrees F.
  • Combine the cream, salt, black pepper, garlic (peel the cloves and smash them gently with the palm of your hand) and thyme in a small saucepan. Place it over medium heat and heat, stirring constantly, until the cream starts to simmer, 4 to 6 minutes. As soon as the cream is simmering, remove it from the heat and continue stirring until it cools slightly. Let the cream sit while you prepare the rest of the dish (this will infuse the cream with flavor).
  • Heat a large oven-safe skillet over medium heat (I use a 12-inch cast iron for this recipe). Add the butter. When the butter melts, add the shallots and saute just until the shallots are tender, 2 to 3 minutes.
  • Remove the skillet from the heat.
  • Add the potatoes to the skillet, fanning them out so they overlap slightly .
  • Use a slotted spoon to remove the garlic and thyme from the heavy cream. Pour the cream over the potatoes.
  • Cover the skillet tightly with foil and bake until the potatoes are tender, 75 to 85 minutes.
  • Remove the skillet from the oven (be careful - the handle will be very hot). Remove the foil.
  • Turn on the oven's broiler.
  • Sprinkle the cheese over the potatoes.
  • Return the skillet to the oven and broil until the top is golden brown, 5 to 6 minutes. (Keep a close eye on it to prevent burning.)
  • Top with a few fresh thyme leaves if you'd like. Serve immediately.

Nutrition

Calories: 317kcal | Carbohydrates: 20g | Protein: 8g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 280mg | Potassium: 579mg | Fiber: 2g | Sugar: 3g | Vitamin A: 904IU | Vitamin C: 11mg | Calcium: 188mg | Iron: 1mg