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How to Make Gratin Dauphinois Potatoes. Creamy Scalloped Style Potaoes - So Easy and Really Good!

Updated on February 24, 2009

You might as well save a few dollars on meat when serving these gratin potatoes as a side dish…cause they taste so incredibly good, they'll steal the show away from tenderloin or prime rib every time!

Seriously, these potatoes fall into the "as good as it gets" category, and although they aren't particularity low-cal, the winds of February should give anyone an excuse to indulge now and then.

They are very easy to prepare, and once you learn the basic technique you'll never need to consult your recipe for baking instructions again. They are incredibly easy to prepare if you get yourself a mandolin or Japanese plastic style mandolin.

The only remotely time consuming part of preparing these potatoes is slicing the very thin slivers – but use a mandolin (they are very safe and cheap these days) and you can shave a mountain of wafer thin slices in minutes…it's kind of fun too!

Gratin Dauphinois (It tastes as good as its name is fancy)

  • 4 baking potatoes
  • 1½ cups of whipping cream
  • ¾ cup of milk
  • 1 clove of garlic
  • Salt to taste (1/2 tsp to 1 tsp)


  1. Preheat your oven to 350. I never get too bothered about exact temperatures here though – so if you are cooking this with a roast in the oven at 325, or 375 or even 400 – you'll be fine, just alter the timing slightly.
  2. Peel and slice the potatoes into very thin slices (as thin as you can). If you have a mandolin, use the thin attachment and slice quickly. Your food processor may also have a thin slice attachment. As you slice the potatoes, transfer them to a large bowl filled with cold water. This step is not essential, but it prevents discoloration, and helps to remove some excess starch from the potatoes.
  3. In a large pot (your spaghetti pot) combine the cream, milk, garlic and salt, and bring it to a simmer. Add in all the (drained) potato slices, and toss very well to coat each slice completely with cream.
  4. Salt the mixture to taste. You want the cream to taste a little bit salty (but not too salty) as the potatoes will absorb some of that salt and reduce the end-result saltiness. Start with ½ tsp and taste away. If it tastes just right – it's not quite salty enough!
  5. Grab an oven-safe casserole dish or pie plate, and lightly grease the bottom with butter. Pour in all of the potatoes and cream and press down on the potatoes to submerge them all in the cream mixture.
  6. Toss it in the oven for about 1 hour, or until a fork inserted into the potato slices meets little resistance, and the top is bubbly and lightly browned.

(Traditional versions will include a smattering of Gruyere cheese across the top. Feel free to add the cheese to the potatoes prior to baking if you would prefer.)

This is seriously easy, and although I just gave you a recipe with exact quantities, now that I have made this many times, I never bother measuring anything and it always comes out tasting fine.

I just slice up some potatoes and toss them in some heated cream with a little milk – making sure there is plenty of cream to coat – taste for salt and whack it into a hot oven. Takes 5 minutes to prepare, an hour to bake and it tastes like heaven!


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      8 years ago

      I made these tonight. They were soooo good. I caught DH still sneaking bites as he was putting the left overs away.


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