Potatoes Dauphinoise
Potatoes Dauphinoise—often confused with potatoes au gratin, though slightly different—has long been one of my favorite potato dishes to serve during the holidays. While both are creamy, cheesy, and undeniably delicious, traditional Dauphinoise relies on cream and thinly sliced potatoes, whereas au gratin typically includes added breadcrumbs. Either way, this dish is pure comfort food and a beautiful addition to any holiday spread. The tender layers of potatoes soak up all that luxurious cream, creating a melt-in-your-mouth texture that feels elegant yet cozy at the same time.
What truly makes this version special is the blend of Gruyère and Gouda cheeses—Gruyère brings a nutty sharpness while Gouda adds a silky, creamy finish, resulting in a perfectly balanced bite every time. It’s also an entertainer’s dream because you can prep it entirely ahead of time and simply pop it in the oven before your guests arrive, allowing you to enjoy your company instead of rushing around the kitchen. It pairs effortlessly with roasted meats, holiday ham, or even a simple green salad. I hope you add these Potatoes Dauphinoise to your holiday table this year—they’re always a showstopper, and I’d love to hear what you think!
Prep Time
15 minutes
Cook Time
1 hour, 30 minutes
Total Time
1 hour, 45 minutes
Course
Side
Cuisine
French
Servings
10-12 servings
Ingredients
4 large russet potatoes
2 Tbsp. butter
2 garlic cloves, minced
2 cups heavy cream
½ cup whole milk
1 tsp. fresh thyme, plus more for garnish
¼ tsp. nutmeg, plus more for garnish
2 cups gouda, grated and divided
2 cups gruyere, grated and divided
1 Tbsp. kosher salt
1 tsp. black pepper
Instructions
1. Preheat oven to 375F.
2. Slice potatoes about 1/8” thick by hand or on a mandolin. Soak in cold water, drain, and spread out on a paper towel-lined baking sheet. Place another line of paper towels over the top of the potatoes, pressing lightly to remove as much water as possible, and put them in the fridge.
3. In a saucier pot, add butter and garlic, heat until bubbly, about 2-3 mins. Add heavy cream and whole milk, thyme, nutmeg, 1 cup of each cheese, salt and pepper. Stir over low heat until combined. Turn the heat off.
4. Remove potatoes from the fridge and stack at an angle in a large baking pan. Pour the cheese sauce over all the potatoes.
5. Cover the potatoes with a lid or spray the underside of tin foil to place over the potatoes so they don’t stick and crimp the edges tightly. Place it on a baking sheet on the middle rack in the oven for 1 hour.
6. Remove potatoes & the cover. Increase the oven temp to 400F. and move the oven rack up one notch.
7. Add the remaining cheeses over the top of the potatoes. Place the potatoes back on the baking sheet and into the oven, one rack up from the middle.
8. Bake for an additional 30 mins. until cheeses are melted and bubbly.
9. Serve with some fresh thyme, ground pepper and grated nutmeg.
Hope you enjoy making the Skillet Apple Crisp with Salted Caramel Drizzle which is one of my all-time favorites! Here are some additional favorite recipes you might enjoy too!
Five Cheese Mac and Cheese, Classic Meat Lasagne, German Potato Salad