Gratin Dauphinois (Creamy Potato Gratin)

What Does Dauphinois Mean in French?

Le Gratin Dauphinois gets its name simply as it originates from the Dauphiné region of South-East France.

As a gratin is masculine in French (le gratin), the word, Dauphinois does not have an 'e' on the end. However, if it's Pommes de Terre à la Dauphinoise, an 'e' is at the end (OISE) as 'pommes de terre' is feminine in French. French grammar lesson over!

What is Le Gratin Dauphinois Made Of?

An authentic Gratin Dauphinois has very few ingredients. It's basically made of potatoes, milk and cream, garlic, salt, pepper and grated nutmeg.

Although cheese is often added, it's not included in the authentic recipe so adding it is optional.

Best Potatoes for a Gratin?

First and foremost, choose a waxy potato variety such as Charlotte, Jersey Royal or Belle de Fontenay, as they keep their shape and have just enough starch to thicken up the creamy sauce as it bakes in the oven. I don't recommend floury potatoes like russet.

For more on potato varieties, cooking them & recipes,
see the French Market Potato Page.

Gratin Dauphinois: with Cheese or Without Cheese?

According to Larousse Gastronomique, it states that you "can add cheese" to the Gratin Dauphinois, which leads me to mention the true definition it gives of the French verb "Gratiner":

To cook or finish cooking a preparation in the oven, so that it presents a thin golden brown crusted layer on the surface. It's quite delicate to obtain such a result by using breadcrumbs to a point where it bakes further than a brown colour. On the other hand, it's relatively easy to add a superficial browning to the surface by adding grated cheese or breadcrumbs ...

Larousse Gastronomique

Chef Auguste Escoffier based his recipe on adding plenty cheese but, like Larousse Gastronomique, it's a classic recipe where cheese is optional.

In general, I personally prefer it without the cheese, as it's easier to pair with the rest of the meal (particularly if serving with salmon, for example). If entertaining, I find it's best without so that we can still serve a plateau de fromages cheese board.

Make-Ahead for Entertaining

I often make this in advance earlier in the day if making for a dinner party - it takes the stress out of the meal preparation. Just reheat the gratin for about 15-20 minutes in a warm oven.

What do you Eat with Gratin Dauphinois?

Normally a French Gratin Dauphinois is served as a side-dish. We love to serve it with the following. It's so versatile. With cheese added, au gratin potatoes are best with the following meats:

• pork tenderloin or filet mignon or roast chicken
• Pork roast with apples
• fillet steaks - tournedos for a special occasion and a little mustard
• Serve with plenty of green vegetables, such as sautéed Savoy cabbage or sautéed green beans, and fresh, chopped flat parsley to serve.

Without the cheese, it's also delicious with salmon dishes. Try the smoked version below if you want to tease your tastebuds!

However, it's also great on its own as a light supper and ideal for vegetarians.

Creamy Potato Gratin Variations

So, as a main dish, here are just a few variation ideas to le Gratin Dauphinois potato bake.  Add these to the classic dish to take it to the next level.

• Why not add a special touch of truffle salt? It gives a subtle background of earthy festive luxury.
• Add thin slices of bacon, extra holiday luxury at Christmas time.
• If adding cheese, top with Gruyère, Emmental or cheddar (sharp or mild).
• Add extra fresh herbs while it's cooking. I prefer using fresh thyme but try with tarragon, sage or rosemary -  depending on what you're serving the Gratin with;
• Smoked tea! Perfect with chicken or salmon. Add a Lapsang Souchong teabag to the milk as it's heating. The result is a most wonderful, subtle smoky hint to the potato gratin, which is perfect for an Autumnal or Winter dish - just with using a teabag of smoked tea! I was inspired by the same idea to make a smoked tea beurre blanc sauce.

Potato Gratin Recipe Without Cream

Normally a Gratin Dauphinois is a pretty hearty French potato dish with cream - so I like to lighten it up by mixing the cream with whole milk.

If you love a potato gratin without the cream - yes, believe me, it's just as delicious - then you'll love this melt-in-the-mouth Potato Gratin Savoyard recipe. This gratin recipe instead bakes the potatoes slowly in chicken (or vegetable) stock and is smothered in plenty of grated, bubbling cheese.