Fancy Name for Baked Scalloped Potatos

I love this side dish for being so simple to make, yet extremely attractive. Gratin dauphinois is a French dish of scalloped potatoes baked in milk or cream, from the Dauphiné region in south-east France. Other known names of the dish in French are pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la dauphinoise. In English speaking countries, its common name is potato gratin.


There are variations of the dish. Some cooks insist on using starchy potatoes like Russet when other prefer waxy aka boiling varieties. My favorite potato for this dish is Yukon Gold. Those who follow a low-calorie diet use milk and those who care for a creamy texture choose half-n-half and even heavy cream. The seasoning can be simple with salt and pepper or more complex with the addition of pungent garlic and nutty nutmeg notes. There is also a version of gratin with melted gruyère on the top.

Slicers and Baking Dishes

Similar to lasagna or moussaka, potato gratin should be cooked in advance, refrigerated to set, removed from the pan, sliced to portions while cold, and reheated before serving. If all steps are done in that order, a humble potato makes an eye-catching side dish, a beautiful element of any plated dinner.

Filet Mignon, Lobster Tail, Potato Gratine, Asparagus, Brussels, Ramps Pesto
Filet Mignon, Lobster Tail, Potato Gratine, Asparagus, Brussels, Ramps Pesto
Potato gratin, a classic gratin dauphinois, or scalloped potatoes
Potato gratin, a classic gratin dauphinois, or scalloped potatoes

What makes it so attractive? Thin uniform slices. What is the most efficient tool to quickly slice potato uniformly thin? Handheld mandoline with a ceramic blade like Japanese Kyocera.
When I make only four portions of potato gratin, I choose bread loaf pan (8.9*3.7*2.4 inches). Mine is made of a non-stick steel, but an assortment of silicone pans of the same shape and size are a good option. I line the bottom of my pan with parchment paper to easier remove gratin from the pan. Silicone pans don’t need any lining.

Gratin Dauphinois | Potato Gratin

Prep Time5 mins
Cook Time1 hr
Total Time2 hrs 5 mins
Course: Side Dish
Cuisine: French
Keyword: casserole, cream, lycooking, lyukum cooking lab, milk, potato, recipe, vegetables
Servings: 4 portions


  • 2 lb potatoes Yukon Gold is my favorite
  • 1 cups milk or half-n-half, or heavy cream
  • 1 tbsp butter
  • 1 tsp salt adjust to taste
  • 0.5 tsp black pepper freshly ground, adjust to taste
  • 1 clove garlic optional
  • 1 pinch nutmeg optional, freshly ground, adjust to taste


  • Preheat oven 350F. If using a metal baking pan, line it with parchment paper. You need to cover either the bottom or a bottom and two opposite sides of the pan.
  • Bring a cup of milk to simmer over low heat. If you want to add garlic, flavor the hot milk with a crushed clove during the process of heating milk and then strain it.
  • Wash, peel, and thinly slice potatoes using mandoline. Arrange overlapping potato slices in the pan. Season them with salt and pepper and add a little bit of hot milk every couple of layers. When all is in, shake the pan a little to gently redistribute the potatoes evenly. Use a fork to submerge them into the milk, add more if needed.
  • Cover the pan with foil and bake for an hour. Note, the thicker the layer of potatoes, the more time you need for cooking. Turn off the heat, remove the foil and add 1 tbsp of melted butter on top of the potatoes, and leave open in the hot oven for another half an hour.
  • Let potatos cool to the room temperature and then in a refrigerator for a few hours until completely set or until ready to serve for up to 3 days covered. Place the pan upside down and remove gratin. Slice it to portions. If you need to reheat just a few portions, the best way of doing it is in a covered conteiner in a microwave. If serving for a larger group of guests, reheat in 350F oven on a baking sheet, covered with foil.


Люблю картофельный гратин за его запредельную простоту при супер-презентабельности. Включаем духовку на 350F. Строгаем на мандолине очищенную картошку и укладываем в форму, периодически посыпая солью и перцем. Одновременно нагреваем до кипения сливки любимой жирности. На кило картошки понадобится около чашки-полутора сливок. Заливаем ими картошку и легонько возим форму по столу короткими движениями, чтобы картошка легла более равномерно, как бы расплылась. Потом вилочкой чуть притапливаем, чтобы сливки на поверхности показались. Укутываем в фольгу и в духовку на час. Выключаем жар, раскрываем, ложку сливочного масла на поверхность, и оставляем томиться в духовке в остаточном жару. Ну а потом остужаем до комнатной температуры, снова накрываем, например, пленкой в контакт, и в холодильник. В холодильнике она живет до 3 дней. Перед подачей нарезаем на порции и согеваем накрытой в микроволновке. Или если надо сразу много порций на толпу подать, то под фольгой в духовке.
Potato gratin, a classic gratin dauphinois, or scalloped potatoes