Potato Dauphinois (French Cheese Potato Gratin)

Gratin dauphinois is the dish that proves how far cream, garlic and potatoes can go on their own. The classic version from the Dauphiné region is actually cheese-free — but a good melting cheese turns it into something grander, especially alongside roast meat. Here is how to make it with or without cheese.

The method that matters

Two rules decide whether you get a silky gratin or a dry, curdled one:

1. Do not wash the sliced potatoes. The surface starch thickens the cream into a sauce.
2. Heat the cream and potatoes together before baking, so they cook evenly and the cream thickens around them.

Ingredients (serves 4–6)

• 1 kg waxy potatoes, peeled and sliced about 3 mm thick
• 400 ml double cream
• 200 ml whole milk
• 2 cloves garlic, one halved and one minced
• 1 teaspoon salt, plenty of black pepper
• A few gratings of nutmeg
• A knob of butter
• 100 g Gruyère or Comté, grated (optional)

Method

1. Rub a baking dish with the halved garlic clove and butter it.
2. Put the cream, milk, minced garlic, salt, pepper and nutmeg in a large pan and bring just to a simmer.
3. Add the potato slices and simmer gently for about 10 minutes, until barely tender. Do not let them break up.
4. Transfer the potatoes to the dish in layers, then pour over the hot cream.
5. Top with the grated cheese, if using.
6. Bake at 170°C / 340°F for 50–60 minutes, until the potatoes are completely tender and the top is deeply golden.
7. Rest for 10 minutes before serving.

Which cheese, and when to skip it

Gruyère or Comté adds a nutty savouriness that suits the dish; a little Parmesan in the topping adds a crust. But do try it without cheese at least once — the traditional Dauphinoise is a purer, more delicate thing, and it is worth knowing both.

Make-ahead

Assemble and bake up to a day ahead, then reheat covered at the same temperature. It also reheats beautifully in portions. The gratin will absorb cream as it sits, so it is even better the next day.

A dauphinois is a natural partner to our cauliflower cheese, and calls for a Comté or Gruyère if you are adding cheese.