Gratin Dauphinois, a creamy Potato casserole

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Potato gratin

Gratin Dauphinois is a French dish of sliced potatoes baked in milk and/or cream, using the Gratin technique from the Dauphiné region in south-eastern France

I ate the Gratin Dauphinois on my way to Colmar while staying in the Black Forest.
This scalloped potato casserole dish is absolutely simple. Made with just potatoes, heavy cream, garlic, butter, salt and pepper. If you like you can add Rosemary or Thyme.
It’s optional to add cheese, the version without cheese is a popular side dish for meat and fish, roast lamb and steak.
The step-by-step photos help you to cook this wonderful side dish yourself. Bon Appétit

  • yellow potatoes
  • Soak potato slices in water
  • Milk with whole cream, salt and pepper, garlic and Rosemary
  • cooking potatoes
  • layered potato gratin
  • Potato gratin
  • Baked potato gratin
  • Beef roast with potato gratin
  • Potato gratin with beef roast

2 thoughts on “Gratin Dauphinois, a creamy Potato casserole

  1. Great blog post! The Gratin Dauphinois sounds delicious and I love how simple it is to make. Have you experimented with any other variations of this dish?
    Olivia Davis

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