How to make dauphinoise potatoes from scratch?

Classic dauphinoise with creamy layers and browned top

Dauphinoise potatoes are thinly sliced potatoes baked in cream (or milk) with garlic and sometimes cheese, producing a rich, silky gratin. Yukon Golds or similar all-purpose potatoes work well because they hold shape while becoming tender and creamy.

Core technique:

• Thinly slice potatoes uniformly using a knife or mandoline.
• Rub a baking dish with garlic, then layer potato slices, seasoning between layers.
• Pour warmed cream or milk mixed with garlic and seasoning over the potatoes until nearly covered.

Cooking steps:

1. Preheat oven to 350°F (175°C).
2. Arrange layers in a buttered dish and pour over the warm cream mixture.
3. Bake covered for the first portion to cook the potatoes through, then uncover and bake until bubbling and golden.

Cheese and finish: Traditional dauphinoise may omit cheese, relying on cream and garlic, but Gruyère or Comté can be added for a nutty crust. Let the dish rest 10–15 minutes after baking so it sets and slices neatly.

Result: Silky interior, tender potato, and a glossy, golden top—ideal alongside roasted meats or a robust green salad.