Here’s my interpretation of the classic French potato dish

Thanks to Ally of Nigella Eats Everything, whose recent article on making Dauphinoise Potatoes has inspired me to try my hand at making the classic French scalloped potato dish! (Be sure to check out her recipes on her wonderful website, Nigella Eats Everything.)

What’s the difference between Dauphinoise and au gratin?

Dauphinoise (daw-fin-wahz) potatoes (also known as Gratin dauphinois), come from Dauphiné, which is located in the Provence-Alpes-Côte d’Azur region in southeastern France. Dauphinoise style involves baking the potatoes in cream without cheese on top.

In the au gratin style, the potatoes are cooked in a cream and cheese mixture on the stovetop before baking and topping with cheese.

Here’s my interpretation of Dauphinoise Potatoes

Using what I had on hand, I made a sort of hybrid Dauphinoise/au gratin potato dish; I didn’t pre-cook the potatoes in the cream mixture, but I did add cheese on top!


  • 3 large potatoes
  • 4 cloves of garlic, chopped
  • 1 Tbsp of butter
  • 1 1/2 cups of heavy cream
  • 1 Tbsp of black pepper
  • 1/2 cup of shredded Gruyère cheese
  • dried basil (optional)


  • heat oven to 350°F/ 177°C
  • wash and slice the potatoes (I used Russet and I didn’t peel them)
  • arrange slices in a baking dish (I used a 9 1/2-inch x 2.6-inch glass pie plate)
  • in a small saucepan, heat chopped garlic, butter, and cream until the mixture simmers, then pour mixture over potatoes
  • sprinkle black pepper on top
  • bake potatoes for one hour
  • top potatoes with shredded Gruyère, then bake for another 15 minutes until cheese is browned
  • sprinkle with basil and serve warm

It’s a slow-cooking kind of dish, but the cheesy, creamy goodness was worth the wait!

Tell me in the comments below: How do you like your potatoes?