Dauphinoise Potatoes
When I was studying at Le Cordon Bleu, Dauphinoise potatoes were on the curriculum early in the program. Growing up, for very extra special occasions, my mother would prepare a potato dish she called Scalloped Potatoes, so I automatically presumed they were the same thing. The Chef Professors were not amused…
Dauphinoise potatoes (French: gratin dauphinois) come from the Dauphiné region in southeastern France, an area that includes parts of today’s Isère, Drôme, and Hautes-Alpes. The dish is first recorded in 1788, when it was served at a dinner for officials in the town of Gap. It developed as a rustic regional dish, using simple, local ingredients: potatoes, milk, garlic, and slow baking.
The Traditional Dauphinoise Potatoes Recipe
Early versions (18th–19th century) from the Dauphiné region used milk, not cream. Milk was more available and affordable for rural households. The dish relied on the natural starch from the potatoes to thicken the liquid as it baked slowly. Over the 19th and 20th centuries, the dish spread beyond Dauphiné and became a classic of French cuisine, especially as a side dish for meats. However, unlike some later potato gratins, the traditional version does not include cheese—the creamy texture comes from the starch in the potatoes and the dairy, and is still considered non-authentic in classic French interpretations. Cream-heavy versions are a modern, richer adaptation rather than the historical original.
Dauphinoise Potatoes vs. Scalloped Potatoes: What’s the Difference?
Scalloped potatoes are actually called this because of the way the potatoes are cut and arranged, not because they contain scallops. The word “scallop” comes from an old English term meaning “to slice” or “to hollow out.” In cooking, “scalloped” came to describe foods that are thinly sliced and layered, then baked—often in a creamy sauce.
Over time, the term was also linked to the decorative, curved (scallop-like) edges that form on the surface of the dish as it bakes. So, “scalloped potatoes” essentially means thinly sliced potatoes layered and baked, usually with milk and thickened with a roux—and this is the distinctive difference. Cheese was added, and in American versions, the dish is commonly topped with breadcrumbs. Hence, you’ll also see Gratin Potatoes on menus, which is essentially the same thing but with a breadcrumb topper.
My Modern Take on Dauphinoise Potatoes
This interpretation of Dauphinoise potatoes removes some of the heaviness from the cream in most recipes and adds cheese, so technically, this is not an authentic Dauphinoise. No bother! These are fabulous, and I could eat them for every meal! Additionally, I only use fresh herbs; Thyme, Rosemary and Tarragon, and ensure you use a good quality cheese—a mature cheddar or Gruyère. The trick is to slow cook the dish, allowing the flavours to develop perfectly, so don’t be tempted to increase the temperature and speed up the process.
The Chef Professors at Le Cordon Bleu might raise an eyebrow at my additions, but I think even they’d agree—sometimes the best recipes are the ones we make our own.
Pro Tip: Use a mandoline or very sharp knife for even, thin slices.
Dauphinoise Potatoes
Equipment
- Electronic digital scales optional
- Mandoline Slicer OR a very sharp knife
- Medium Saucepan
- 23 cm round heavy baking dish [9 inches] preferably with lid
- Large Mixing bowl
- Box grater any cheese grater
Ingredients
- 850 grams White potatoes, peeled 30 ounces
- 300 ml Heavy or whipping cream [10 ½ ounces] sometimes referred to as double cream, it should have a minimum fat content of 35%
- 200 ml Vegetable Stock 7 ounces
- 100 grams Gruyere or mature cheddar cheese, grated 3 ½ ounces
- 1-2 cloves Garlic, peeled and minced finely [12-15 grams] Note 1
- 1 ½ teaspoon fresh Rosemary, minced Note 2
- 1 ½ teaspoon fresh Thyme leaves removed and minced very finely
- 1 ½ teaspoon fresh Tarragon leaves removed and minced very finely
- ¼ + ⅛ teaspoon Ground white pepper or to taste
- ½ teaspoon Salt or to taste Note 3
Instructions
- Gather and weigh your ingredients
- Preheat the oven to 180C [350F]
- Lightly butter your baking dish
- Slice the potatoes thinly on the mandoline [very carefully] OR use a very sharp knife and get the slices as thin as possible.
- Pour the cream, veg stock, herbs and garlic in the saucepan and warm. Add salt and white pepper.
- Start by arranging one layer of the potatoes into the dish. Top this with a layer of cheese and then add another layer of the potato and a ladle full of the cream mixture
- Continue to layer the potatoes, cheese and cream mixture until the potatoes and cheese are all used. Pour any remaining crem mixture over the top and push the potatoes down into the liquid so they are all covered. Put the lid on the dish or cover with foil.
- Bake in the pre-heated oven for 45 minutes. Remove the lid or foil and continue to bake for nother 25 + minutes, or until glden brown and the potatoes are cooked through.
- Serve and Enjoy 🙂
