Pommes Dauphinoises (Creamy Potato Gratin)
Updated Sept. 17, 2025
- Total Time
- 1 hour 40 minutes, plus cooling
- Prep Time
- 15 minutes
- Cook Time
- 1 hour 25 minutes, plus cooling
- Rating
- Comments
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Ingredients
- 2garlic cloves, smashed or cut in half
- Kosher salt, such as Diamond Crystal
- 2tablespoons butter, at room temperature, divided
- 2cups/500 milliliters heavy cream
- 4 to 5thyme sprigs, plus 2 tablespoons and 1 teaspoon thyme leaves
- 1½ to 1¾pounds Yukon Gold potatoes (6 large or 7 to 8 medium), well-rinsed
- Black pepper
- 1whole nutmeg, for grating
- ⅓cup/38 grams shredded Gruyère
Nutritional analysis per serving (8 servings)
336 calories; 27 grams fat; 17 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 5 grams protein; 389 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 375 degrees. Prepare a 9-by-13-inch baking dish or pan: Sprinkle 1 garlic clove with a pinch of salt and rub it around the bottom and sides of the dish. (Reserve the garlic clove to use in the steeped cream.) Spread 1 tablespoon of butter over the bottom and sides to coat.
- Step 2
Steep the cream: In a small saucepan, combine cream, thyme sprigs, the remaining 1 tablespoon of butter and both garlic cloves. Heat the mixture over medium until the cream starts to steam and ripple. Reduce heat to very low and simmer for 2 minutes. Remove from heat and let steep while you prepare the potatoes.
- Step 3
Remove any eyes from the potatoes, but do not peel them. Slice the potatoes crosswise into ⅛-inch-thick slices. (A mandoline is the best tool for this job.) Do not rinse the potatoes after slicing; the starch is important to thicken the cream.
- Step 4
Strain the cream into a liquid measuring cup or other spouted container.
- Step 5
Arrange a single, slightly overlapping layer of potatoes evenly on the bottom of the prepared dish. Drizzle the center with 2 tablespoons of the cream, sprinkle evenly with salt (a scant ½ teaspoon), a few hearty grates of nutmeg and a couple cracks of black pepper. Evenly arrange another layer of potato on top of that layer, drizzle with another 2 tablespoons of cream in the center and sprinkle with another scant ½ teaspoon salt and 2 teaspoons of picked thyme leaves. Repeat each of these layers once more until you have four layers. Arrange the potatoes in a fifth and final layer overlapping in pretty scallop formation. Pour the remaining cream over the top and sprinkle with a final ½ teaspoon of salt and a little nutmeg.
- Step 6
Bake the potatoes, uncovered, for 40 minutes. Meanwhile, combine the Gruyère with remaining 1 tablespoon thyme leaves and set aside.
- Step 7
After 40 minutes, remove from the oven. Sprinkle evenly with the Gruyère mixture and bake for another 10 to 15 minutes, until browned and bubbly on top. Let cool in the pan for 20 minutes before serving.
Private Notes
Comments
If I may, as a former professional, slice the potatoes directly into the cream then transfer to the baking dish.Not only will this allow the pieces to coat more thoroughly and prevent dryness in the middle, but the completed dish is creamier.
@Southern Peach hello! I find that it creates too much nutmeg flavor - I prefer a hint and I love how it plays with the black pepper as it bakes.
@Clayton Lewis I took a French cooking class in Aix and the French chef did just that as well. Mixed egg yolks in with the cream too.
I served this for Christmas Eve dinner exactly as written. I kept hearing mmmmmmmmmmm everytime someone took a bite. Wonderful recipe.
I made this as written for Christmas dinner and used my new mandolin I got myself as a present. Perfect slices, perfect dish. My husband, who is very picky about potato casseroles, declared this the best he has ever had.
No notes. delicious.