Potatoes Dauphinoise

“Yeah she’s messy but still one of my favs”-

-I’ll take things you can say about your best friend & this dish for $300 Alex

think potatoes au gratin. now add in creamy gooey goodness & a bougie french word in the name & you’ve got one of the best side dishes.

Now it’s time for my favorite part, the ingredients:

  • butter, room temp
  • 2 1/2 lbs yukon gold potatoes*
  • 2 1/2 c heavy cream
  • 1 1/2 c whole milk (yeah there’s both cream & whole milk… I told you it’s creamy!)
  • 2 garlic cloves, smashed not chopped/minced
  • 1 tsp coarse salt
  • pepper
  • 4 oz shredded gruyere*


•Preheat oven to 400 degrees.

• Use room temp butter to coat the pan. You’re gonna want to coat it the french way. Or the way your Memaw would coat a pan.


The butter is what’s going to ensure your edges don’t stick & the cream has room to move

• Peel the potatoes & slice 1/8” thick*

• Bring heavy cream, milk, garlic cloves to a simmer in a large, wide saucepan. You want your pan to be large enough to hold the sliced potatoes.

• Once it’s simmering add potatoes, salt & pepper. Stir occasionally & continue this until potatoes are cooked & tender (15-20 mins)*

• Use a slotted spoon (like you would with pasta) to carefully remove half the potatoes and add them to the pan. Add half the shredded cheese. Quickly, but carefully transfer what is left in the pan (the second half of potatoes & cream sauce) to the top of the dish. Add the second half of cheese & bake until golden brown (or desired crispiness)

Hey! If you stayed this long you get all the tips and tricks so let’s begin:

  • it’s pronounced doh-fin-wa. I had a really embarrassing time working through this one before being corrected.
  • a standard bag of yukon gold potatoes at my grocery stores is 5 lbs, so before you begin peeling, just grab out about 1/2 of the bag & that should be plenty.
  • any kind of gold potato will work here, you want a gold potato as opposed to like a baking potato as it’s going to already have the sort of buttery/creamy texture you’re going for.
  • Ahhhh gruyere… I’ve got gruyere tastes on a kraft singles budget. Gruyere is absurdly pricey on the off chance you even can find it. My recommendations: Swiss, as long as it’s in a block is a great alternative that is similar in flavor. If it is pre-shredded there’s no guarantee it will melt as well as you want. If you have a Costco membership (s/o OKC Costco I love you) much like the rotisserie chickens their gruyere is one of those “get it at Costco if ya can” items.
  • 1/8” thick- ok this sounds ridiculous and specific but just TRUST ME when I say thicker than 1/8” & they’ll slide apart on the plate. Thinner than 1/8” & they become more like mashed potatoes (which we still love!). 1/8” is the happy medium for this. If you have a mandolin (& trust you won’t chop your fingers off in it) this flies by & is easy to control.
  • When I peel my potatoes before slicing them I typically do it over the sink and then place the peeled potatoes in a large bowl. As I then slice the potatoes I place them back into the bowl and rise in the sink with cold water.
  • When cooking the potatoes in the saucepan you want to make sure that they aren’t sticking together too much, creating that mashed potato texture mentioned earlier, but you also don’t want to aggravate them. The goal here is to separate them but not damage the actual slices.
  • I like to top mine with fresh cracked pepper and ground nutmeg but you can absolutely top it with whatever you like (paprika would be good) or just leave it as is.

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