top of page

Gratin Dauphinois

Gratin Dauphinois, or Potatoes Dauphinois, is a French dish of Dauphinois origin, based on potatoes and milk. This dish is known in North America as "Potatoes Gratin".

Preparation 30 mn

Cooking 1 hour

Serves 4-6

Gratin Dauphinois


2 pounds of Yukon gold potatoes

2 cups of classic béchamel sauce

1 cup of whole milk

1 tbsp. of Herbs de province

1 cup gruyere or Swiss cheese

1 cup parmesan grated cheese

1 tbsp. of minced garlic


1 - Peel, wash and cut the potatoes into thin slices (NB: do not wash them AFTER cutting them, because the starch is necessary for a correct consistency).

2 - In a bowl mix together the béchamel, the garlic and milk 3 - Preheat oven to 350 degrees. Place the slices potatoes in oven dish.

4 - Put over them the béchamel mixture cover with aluminum foil and cook them about 45 mn

5 - Take off the foil and spread the herbs and cheese and bake uncovered for 15 minutes or until cheese are melt and brown

Voila! Bon Appetit!

Featured Posts
Recent Posts
Search By Tags
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square