Potatoes Dauphinoise
Potatoes dauphinoise — or potatoes au gratin, depending on which side of the argument you grew up on — is the dish that makes people quietly circle back to the buffet for 'just one more corner piece.' The magic is in the discipline: potatoes sliced whisper-thin on a mandoline so they cook evenly and meld into distinct, silky layers, cream that's been steeped with garlic, thyme, and a whisper of nutmeg instead of poured on plain, and enough Gruyère to form that deep-golden, blistered top that everyone pretends not to be fighting over. It's rich, so it doesn't need a lot of company — it sits beautifully next to a lean centerpiece like our Cajun Butter Turkey and a bright, sharp side like Cacio e Pepe Brussels Sprouts. And unlike the last-minute scramble of mashed potatoes, dauphinoise is a make-ahead dream: assemble it the night before, or bake it fully and rewarm while the bird rests. If you want a lighter, hands-off potato for the same table, our Brown Butter Garlic Confit Mashed Potatoes and Garlic-Herb Butter Potato Stacks are both built for the holiday shuffle.
Side · Vegetarian, Gluten-Free, Make-Ahead, Thanksgiving • 1 hr 40 min
Nutrition (per serving)410Calories·29gFat·26gCarbs·11gProtein
Per serving. Values are approximate and calculated from USDA FoodData Central.
Ingredients
- For the herb-infused cream:
- 2 cups heavy cream
- 1 cup whole milk
- 3 garlic cloves, smashed
- 4 fresh thyme sprigs, plus more leaves for garnish
- 1 bay leaf
- ¼ teaspoon freshly grated nutmeg
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- For the potatoes:
- 3 pounds Yukon Gold potatoes, peeled and sliced ⅛-inch thick (about 6 cups)
- 2 tablespoons unsalted butter, softened, for the dish
- 8 ounces Gruyère cheese, freshly grated (about 2 cups)
- ¼ cup Parmesan cheese, finely grated, for the top (optional)
- kosher salt and freshly ground black pepper, for layering
- ¼ teaspoon flaky sea salt, for finishing
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Steps
- Infuse the cream: Combine the heavy cream, milk, smashed garlic, thyme sprigs, bay leaf, nutmeg, salt, and pepper in a medium saucepan. Warm over medium-low heat just until tiny bubbles appear around the edge — do not let it boil, or the cream can split — then remove from the heat, cover, and let it steep for 15 minutes. Strain through a fine-mesh sieve into a pourable measuring cup, pressing on the solids to extract every bit of flavor, then discard the aromatics.
- Slice the potatoes: While the cream steeps, peel the potatoes and slice them into thin, even ⅛-inch rounds using a mandoline — the uniformity is what gives dauphinoise its silky, even-cooking layers. (A very sharp chef's knife works, but thin, consistent slices are the whole game here.) Drop the slices into a large bowl of cold water as you go to keep them from browning and to rinse away some surface starch.
- Layer the dish: Butter a 9x13-inch (or similar 3-quart) baking dish generously. Drain the potatoes and pat them very dry with a clean kitchen towel — dry slices drink up the cream instead of steaming in it. Arrange one-third of the slices in an overlapping, shingled layer, season lightly with salt and pepper, and scatter with one-third of the Gruyère. Repeat twice more with the remaining potatoes and Gruyère, then slowly pour the warm infused cream evenly over the top, tilting the dish gently so it settles into every layer. If using the Parmesan, scatter it over the final layer for extra browning.
- Bake low and slow: Set the dish on a foil-lined baking sheet (it will bubble over at the edges). Cover tightly with foil and bake at 350°F for 45 minutes. Remove the foil and continue baking until the top is deeply golden and blistered, the cream has mostly absorbed, and a thin knife slides through the center with zero resistance — 30 to 40 minutes more. The potatoes are done when they are thumb-tender all the way through and the top has a burnished, golden crust.
- Rest and finish: Let the dish rest for 10 to 15 minutes before serving — this is non-negotiable; it lets the cream set so the slices hold their layers when you cut. Scatter with fresh thyme leaves and a final flurry of flaky sea salt.
- Serve: Scoop in generous squares with a wide spatula so everyone gets both the creamy center and the golden top. For even more color, run the finished dish under the broiler for 1 to 2 minutes before resting — watch it closely so the cheese bronzes rather than scorches.
Tips & Variations
Make Ahead
This is a Thanksgiving workhorse precisely because it's happy to be made ahead. Assemble the dish up to 24 hours in advance through step 3 — but hold the cream separately, cover both, and refrigerate; the potatoes can sit in cold water in the fridge, or layered in the buttered dish wrapped tightly. When ready to bake, pour the chilled cream over the top and bake as directed, adding 5 to 10 minutes since everything starts cold. To make it fully ahead, bake the dish, cool it, cover, and refrigerate for up to 2 days; rewarm covered at 325°F for 25 to 35 minutes until it reads 165°F in the center, then uncover for the last 10 minutes to bring back the crisp top.
Storage
Cool leftovers and refrigerate within 2 hours — potatoes in cream are perishable and should not sit out at room temperature. Store in an airtight container for up to 4 days. Reheat covered in a 325°F oven (or, for a single portion, the microwave) until hot throughout, at least 165°F. Freezing is possible but the texture softens: freeze in a sealed container for up to 2 months, thaw overnight in the fridge, and rewarm in the oven to restore some of the top's structure.
Substitutions
Gruyère is the classic, but Comté, Emmental, or an aged white cheddar all melt beautifully; a sharp cheddar will read bolder and saltier. For a lighter dish, swap the heavy cream for half-and-half or whole milk — it will be less silky and set a little looser, but still lovely; for a dairy-free version, use full-fat oat milk or canned coconut milk and a good melting vegan cheese, noting the texture and browning will differ. Yukon Golds are the sweet spot for their waxy-yet-creamy texture; Russets make a creamier center but the slices are more likely to collapse, while red potatoes stay firmer and more distinct. Trade the thyme for a sprig of rosemary, add a pinch of cayenne or white pepper for a gentle heat, or steep a halved shallot with the garlic for a sweeter, deeper base.
Nutrition
Per serving: ⅛ of the recipe
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
