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Dauphinoise Potatoes

  • Author: Polish Housewife
  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 15 mins
  • Yield: 9 servings 1x
  • Category: Side Dish


A rich and creamy potato dish


  • 1 tablespoon butter, softened
  • 2 1/2 pounds potatoes
  • 2 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1 garlic clove, minced
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground white pepper
  • 4 ounces Gruyere cheese
  • 2 teaspoons fresh thyme leaves
  • 1/8 teaspoon freshly grated nutmeg


  1. Preheat oven to 400 F
  2. Spread butter across bottom and sides of an 8 inch square baking pan
  3. Peel potatoes and slice 1/8 inch thick
  4. Bring heavy cream, milk, and garlic to a simmer in a large saucepan or Dutch oven
  5. Add potatoes, salt, and pepper and continue to simmer, stirring occasionally, until potatoes are tender about 20 minutes
  6. Using a slotted spoon, transfer half the potatoes to prepared baking dish and sprinkle with half of the cheese and half of the thyme
  7. Add remaining potatoes to baking dish and pour enough cream mixture over potatoes to just cover
  8. Sprinkle with remaining cheese and thyme
  9. Place on a rimmed baking sheet to catch anything that might boil over and bake until bubbly and golden brown on top, 40 to 45 minutes
  10. Remove from oven and grate nutmeg over top just before serving