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Potatoes Dauphinoise are baked in a creamy garlic sauce and topped with Gruyere cheese for a delicious accompaniment to any meal.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Side Dish
Cuisine: French
Keyword: au gratin, potatoes, potatoes dauphinoise, scalloped
Servings: 8 servings
Calories: 342kcal
Author: Debbie


  • 2 1/2 pounds potatoes sliced 1/4 inch thick
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 tablespoon garlic minced
  • 8 ounces Gruyere cheese grated
  • salt and pepper to taste
  • parsley, optional for garnish


  • Scrub, peel (if desired), and slice the potatoes 1/4 inch thick. The choice of potato is up to you. You may use red potatoes, Yukon Gold, or Russet.
  • In a large saucepan, heat the cream, milk, and garlic. Add the potatoes and simmer for 5-7 minutes. This will allow the potatoes to become tender and also get more of the garlic flavor into them.
  • Place half of the potatoes in a buttered baking dish. Distribute them evenly over the bottom making sure they aren't stuck together. I use a cast-iron skillet and they turn out beautifully.
  • Sprinkle half of the cheese over the potatoes.
  • Pour half of the cream mixture over the potatoes.
  • Add the remaining potatoes, spreading evenly. Top with the remaining cheese. Pour the rest of the cream mixture over the potatoes.
  • Bake in a preheated 375-degree oven for 40-45 minutes until golden brown and luscious.


Serving: 1g | Calories: 342kcal | Carbohydrates: 4g | Protein: 11g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 116mg | Sodium: 131mg | Potassium: 107mg | Sugar: 2g | Vitamin A: 1191IU | Vitamin C: 1mg | Calcium: 361mg | Iron: 1mg