Gratin Dauphinois is a classic French dish featuring layers of thinly sliced potatoes and cheese, baked in milk or cream, originating from the Dauphiné region in south-eastern France.

Prep Time: 20 mins ■ Cook Time: 45 mins ■ Makes: 8 servings


  • 1 Tbsp unsalted butter
  • 2 cups heavy cream
  • 1 cup milk
  • 1 garlic clove, crushed
  • 8 large Yukon Gold potatoes (about 2 – 2 1/2 lbs)
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 cups grated gruyère cheese, divided
  • 1 1/2 tsp thyme leaves
  • 1/8 tsp freshly grated nutmeg, optional


  1. Move oven rack to center position. Preheat oven to 400°F.
  2. Butter the bottom and sides of a 2-quart casserole or baking dish.
  3. Wash and peel potatoes. Slice about 1/8-inch thick. Place the slices in a bowl of cold water to prevent browning while slicing. Drain thoroughly before using in next step.
  4. Add heavy cream, milk, and garlic to a large saucepan; bring to a simmer. Add potatoes, salt, and pepper, and continue to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
  5. Using a slotted spoon, transfer half the potatoes to prepared baking dish and sprinkle with half of the cheese and half the thyme. Add remaining potatoes and pour cream mixture from the saucepan over the potatoes to just cover. Sprinkle with remaining cheese and the remaining thyme, place on a rimmed baking sheet, and bake until bubbly and golden brown on top, 40 to 45 minutes.
  6. Grate nutmeg over top just before serving, if desired.

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