Potato Dauphinoise
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Potato Dauphinoise

Thinly sliced potatoes, nestled in a rich cheesy cream sauce with a hint of thyme and garlic.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: French
Keyword: Potato Au Gratin, Potato Bake, Potato Dauphinoise, Potato Gratin, Scalloped Potato
Servings: 4 1/2 cup servings
Calories: 150kcal
Author: SmartyPantsKitchen


  • 2 lbs potatoes peeled, rinsed, thinly sliced 1/8"
  • ½ clove garlic peeled
  • 3 tablespoons butter cut into quarters
  • 12 oz. Gruyere cheese grated
  • cups cream
  • 2 teaspoons thyme dried (us 1 tsp. for fresh thyme)
  • 1 tsp. kosher salt
  • 2 tsp. black pepper


  • Preheat oven to 350ºF
  • Using a large oven-proof baking dish, rub cut side of garlic around the inside of the baking dish; do the same with butter
  • Slice potatoes into 1/8" slices; a mandolin works quickest!
  • Line garlic/butter seasoned baking dish with a layer of sliced potatoes
  • Pour 1/3 of the cream over the potatoes; lightly salt & pepper; sprinkle thyme over potatoes; add 1/3 of the cheese
  • Repeat above process two more times, ending with a layer of cheese on top (See Recipe Notes for Preparing for Large Groups)
  • Cover dish tightly with foil and place on middle rack; back for 1 hour
  • After one hour; remove foil and re-set oven to broil
  • Broil potatoes until golden brown on top


**This recipe rarely feeds 12, as indicated on the original recipe, simply because people LOVE this dish and keep going back for seconds, thirds, and fourths!
  • For this reason, I highly recommend you consider a three-layered, 9 x 13 dish would reasonably feed 6-8. 
Preparation for Large Groups:
  • If you're serving a large group, consider using the hack as noted in the post; bake a huge dish of Potato Dauphinoise, then re-plate smaller portions into ramekins, top with cheese, broil, and serve.