Potato Gratin Dauphinois: French Scalloped Potatoes
Few dishes capture the essence of French comfort cooking like Potato Dauphinois. This rich, creamy gratin layers thinly sliced potatoes with butter, garlic, and thyme, all baked slowly in heavy cream until melt-in-your-mouth tender.
Ingredients · Servings 7
- 1.5 kg potatoes (round sliced 3cm (0.1 inch) thick)
- 500 g heavy cream (full-fat)
- 2 cloves of garlic (finely chopped)
- 50 g butter (melted)
- 4 sprigs thyme (finely chopped)
- salt
- pepper
- parmesan cheese (for sprinkling)
Method · 1 h 50 min
- Preheat the oven to 180°C (356°F) with the fan setting on.
- In a bowl, whisk together the heavy cream, garlic, melted butter, thyme, salt, and pepper. Set aside.
- Line the bottom of a 30 × 20 cm (12 × 8 in) ovenproof dish with parchment paper. Arrange the potato slices in an even layer, slightly overlapping them.
- Spread the cream mixture evenly over the potatoes, making sure they’re well coated.
- Cover the dish with parchment paper, then place a smaller baking tray directly on top to lightly press the potatoes — this helps them cook evenly and stick together.
- Fill the smaller tray with water to weigh it down and bake for 1 hour 30 minutes, or until the potatoes are tender.
- Remove from the oven, carefully discard the water, and take off the top tray and parchment.
- Sprinkle generously with Parmesan cheese and bake again at 200°C (390°F) (top heat or grill function) until the cheese is melted and golden brown.
- Re-cook the potatoes at 200°C/390°F with top and bottom heat (or grill function), until the cheese melts and turns a golden color.
- Let the gratin cool slightly before slicing. Serve warm as a rich, comforting side dish or vegetarian main.
This recipe was shared with Chef’s Pencil by Chef Giorgos Tsoulis, who adds a simple but effective French technique: gently pressing the potatoes as they bake to create perfectly compact, sliceable layers. Serve it alongside roasted meats or enjoy it on its own for the ultimate cozy indulgence.
Enjoy!
