Hello! I’m Cassandre, and today on Caramel Loafing, I’m sharing one of the most beloved French comfort dishes—Gratin Dauphinois, also known as French Potato Gratin or Potato Dauphinois.
Potatoes are one of the world’s most versatile ingredients, and baked potato dishes alone come in countless forms—from whole roasted to mashed to savory pies. But this classic French potato gratin is a dish we always come back to. Even with simple, familiar ingredients, just a small change in technique can create something truly extraordinary. If you love potatoes, this recipe deserves a permanent spot in your collection.
Gratin Dauphinois literally means “gratin from Dauphiné,” a historical region in southeastern France (see on map). The dish dates back to at least 1788 and is considered a classic regional specialty. The original version was reportedly made without cheese, but since cheese makes everything better, most modern versions include it.
The traditional cheese of choice is Gruyère, a nutty and aromatic Swiss cheese that adds depth and richness. If Gruyère isn’t available, you can substitute it with a quality English or European cheddar for a slightly sharper flavor that still works beautifully.
This recipe is adapted from the legendary French chef Joël Robuchon. We've made a few tweaks, using a combination of milk, heavy cream, and cheese for a creamy, luscious sauce. After slow baking, the potatoes turn incredibly tender and deeply infused with flavor—every bite melts in your mouth. It’s a comforting, crowd-pleasing dish we hope you'll fall in love with too.
More delicious recipes to explore: If you loved this rich, creamy, and melt-in-your-mouth Potato Gratin (Gratin Dauphinois), be sure to try these other equally irresistible and practical dishes:
Soft, chewy, and wonderfully fragrant: Vienna Bread (Pain Viennois)
A refreshing, easy-to-make American classic: NY Deli-Style Tuna Salad Sandwich
A Japanese convenience store breakfast favorite: Japanese Egg Salad Sandwich
Perfect for parties—elegant, bite-sized, and always great with wine: French Deviled Eggs (Œufs Mimosa)
Crisp, refreshing, and one of the world’s most popular salads: Caesar Salad
A timeless and impressive French classic: Chicken Cordon Bleu
Gratin Dauphinois Recipe (Classic French Potato Gratin)
Ingredients
Pan size: 3×17×5 cm
Serves: 3 to 4
- Potatoes – 500g (17.6 oz), washed before peeling; weight after peeling
- Whole milk – 250ml (8.5 fl oz)
- Heavy cream – 100ml (3.4 fl oz)
- Gruyère cheese – 70g (2.5 oz) total (40g for the sauce, 30g for topping)
- Butter – 14g (0.5 oz)
- Ground nutmeg – a pinch
- Salt – to taste
- Black pepper – to taste
- Garlic – 1 clove
Instructions
- Slice the garlic clove in half and rub the cut side along the inside of your baking dish. Then use a brush to coat the dish with half of the softened butter (about 7g).
- Grate the cheese and divide into two portions: 40g for the sauce and 30g for topping later.
- Peel the potatoes and slice them into 0.2–0.3cm (about 1/8 inch) thick rounds. Do not rinse the slices after peeling, as you want to preserve the natural starch for thickening the sauce.
- In a saucepan, combine the milk, cream, and 40g of cheese. Heat over medium until it just begins to simmer. Reduce to low heat and season with salt, black pepper, and nutmeg. Stir to combine.
- Add the sliced potatoes to the saucepan and gently stir for about 5 minutes, being careful not to scorch the bottom. Stirring helps release the starch, which naturally thickens the sauce.
- Layer half of the potato slices in the baking dish, overlapping them slightly. Spoon some sauce over the top. Repeat with the remaining potatoes and pour the rest of the sauce over everything.
- Cut the remaining butter into small cubes and scatter them over the top. Finish by sprinkling the reserved 30g of cheese.
- Preheat oven to 356°F (180°C) and bake for 70–80 minutes, or until the potatoes are fork-tender and the top is beautifully golden brown.
- Let cool slightly before serving to allow the flavors to settle.
For a visual guide, check out the video tutorial: How to Make Classic Gratin Dauphinois