Potatoes Dauphinois

Jacinda Santiago


I have spent a lot of time in Bordeaux and Paris and one of the best restaurants I have ever eaten at, which is sadly no more, was a secret place called Le Felteu. On a small side street in le Marais with no sign, and you knew the restaurant was open when the owner, Gerard, had his Harley parked in front. The menu was written on a small chalkboard and changed daily. It was here that I was introduced to Potatoes Dauphinois. Served in an oval gratin dish, this was the most exquisite and decadent dish I have ever eaten. Since then I have worked to perfect my own version of this dish.


☆☆☆☆☆ 0 votes

1 Hr 15 Min
1 Hr 40 Min



  • 3 lb
    yukon gold potatoes
  • 8 oz
    gruyere cheese, finely grated
  • 1 1/2 c
    heavy cream
  • 2-4 clove
    garlic, crushed
  • 1 Tbsp
    herbes de provence
  • 2 Tbsp
  • ·
  • ·
    fresh ground pepper

  • ·
    gratin dish, casserole pan or any heavy bottomed pan
  • ·
    cheese cloth
  • ·
    kitchen string

How to Make Potatoes Dauphinois


  1. Preheat oven to 300F.
    Take 1 crushed clove of garlic and rub the inside of your baking dish. then grease the pan with softened butter. Set aside.
  2. Slice the potatoes about 1/8" thin, they should be slightly thicker than a potato chip. You can use a mandolin or slicer attachment on a mixer or food processor. Or you can do as I typically do and just carefully slice by hand.
  3. Carefully layer the potatoes in the greased pan, being sure to slightly overlap them. Part of the beauty of this dish is the presentation so take your time to keep them even.
  4. As you create layers, you will season each layer as follows, reserving 1/4 cup of cheese for topping:
    First layer - sprinkle some salt & pepper
    Second layer - sprinkle with salt, pepper and some grated gruyere.
    Repeat this alternating process until you have used all the potatoes. Press down on the potatoes to make sure they are flat and condensed.
  5. Next, make a sachet of herbes de provence as follows:
    take 3-4 layers of cheesecloth and cut a 4" x 4" square. Add the herbes de provence in the center, gather the ends and tie with kitchen string.
    (You can also just use a few sprigs or fresh thyme but I use this method as I don't keep fresh herbs and I like the aromatics the herbes de provence gives to the dish)
  6. Add the cream to a saucepan along with the herbes de provence sachet and the garlic cloves. bring to a slow boil.
  7. Remove the sachet and garlic cloves from the cream and pour the cream evenly over the potatoes.
  8. Take the remaining butter and beak into pieces over the top of the dish, sprinkle remaining cheese over the top. Bake for 1- 1.5 hours.

Printable Recipe Card

About Potatoes Dauphinois

Course/Dish: Potatoes
Main Ingredient: Vegetable
Regional Style: French
Dietary Needs: Vegetarian

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