Traditional french gratin dauphinois (french scalloped potatoes)


Piece of life

Guys! it’s too cold, I’m freezing! With the current temperature [-20°C today. Really!!! Way too cold for me] our little family stayed warm and cozy at home. Board games, buns for snacks, movies for the kids, we just needed a comforting dish to end our day.

If you have kids you will probably get it: mine don’t like potatoes [at least that’s what they say]! But on the other hand, they like french fries, mashed potatoes and gratin dauphinois [go figure]. So I picked that last one for supper, let’s go safe [you know, not to ruin the day…].

About the gratin dauphinois recipe

Do you know gratin dauphinois (scalloped potatoes)? This french specialty from the Dauphiné (a region of south-eastern France) consists of thin slices of potatoes baked in a milk/cream mixture. It is absolutely delicious, a perfect comforting food.

A few tips to make a perfect gratin dauphinoise

Let’s be honest; it’s unlikely that you’ll get it wrong, but here are a few tips to help you.

1/ The main point is the type of potato. Potatoes must keep their consistency when served [you don’t want mashed potatoes], so choose potatoes that will remain firm despite the long cooking time. In Canada, I use white or yellow potatoes [in France, the amandine, the charlotte, and the belle de Fontenay are good options, for example].

2/ Do not rinse the potatoes AFTER slicing them. The potatoes’ starch is the dish’s essential binding element.

3/ Potato slices should be thin. Ideally, use a mandoline slicer to make slices about 2 to 3 mm thick.

4/ You can bake in the oven only, but it will take a long time, about 1h30. An alternative is to pre-cook the potatoes for about 15 minutes in the milk and cream mixture. The baking time will then be 30 to 40 minutes. This is the method I use.

You can serve it vegetarian with baby spinach leaves [or other vegetables], but it also goes very well with meat.

Gratin dauphinois

Traditional french gratin dauphinois (french scalloped potatoes)

A classic of French cuisine, tasty and generous. It is the dish you are looking for to comfort you after a cold day.
Course: Main course
Cuisine: French
Keyword: Comfort food, Easy recipe, Traditional recipe
Portions 6
Prep Time: 30 minutes
Cooking time: 1 hour
Print Recipe


  • 1,5 kg potatoes (white or yellow)
  • 700 ml milk
  • 300 ml heavy cream
  • 3 cloves garlic
  • 1 small onion
  • salt & pepper to taste


  • Preheat the oven to 200°C (400°F).
  • Wash, peel and cut the potatoes into thin slices (2 to 3 mm thick).
  • Cut the onion into quarters and roughly crush the garlic cloves.
  • In a pan mix the milk and cream. Add the onion and garlic cloves. Bring to boil and leave for 5 minutes. Remove the cloves and onion.
  • Add the potato slices, season with salt and pepper and cook over low heat for 15 minutes.
  • Put the potatoes and the milk/cream mixture in an ovenproof dish.
  • Bake for 40 minutes, until the potatoes are tender.

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