Creamy Scalloped Potatoes : Easy Dauphinois Gratin

French

This creamy scalloped potatoes offer a comforting blend of tender slices baked in a rich milk-and-cream sauce.

This easy gratin Dauphinois makes a warm, satisfying side dish that fits perfectly into both weeknight meals and family gatherings.

Traditional French Gratin Dauphinois: Creamy Scalloped Potatoes

Scalloped potatoes, known in France as gratin dauphinois, have always carried a special meaning for me.

They remind me of childhood dinners, when my mother baked a simple, comforting dish made only with milk, since cream was a rare treat.

Her version was tender, warm, and always served with roasted chicken or golden drumsticks straight from the oven.

Over time, my own recipe evolved while keeping the spirit of hers.

I now use a blend of milk and cream for a richer, silkier texture and slow-baked potatoes that turn beautifully soft, crowned with a golden top that feels truly irresistible.

A hint of garlic or nutmeg adds depth without overpowering the delicate flavor.

This dish continues to be a staple on my table, perfect for family gatherings, cozy winter evenings, or even a quick weeknight meal with a crisp salad or grilled vegetables.

It’s simple, comforting, and always brings everyone back for seconds.

Essential Ingredients for a Creamy Scalloped Potatoes (Gratin Dauphinois)

• 800 g to 1 kg potatoes : Choose fresh, starchy potatoes that absorb the cream well and turn meltingly tender after baking. Their natural starch helps create that smooth, creamy texture.
• 300 ml heavy cream + 300 ml whole milk : The combination of milk and cream ensures even cooking and a rich, silky finish. Avoid using only milk, your gratin won’t achieve the same depth or creaminess.
• Salt : Season lightly but evenly to enhance the natural flavor of the potatoes.
• Freshly grated nutmeg : A pinch of fresh nutmeg adds warmth and aroma, bringing a classic touch to the dish.
• Garlic : Rub a cut clove over the bottom and sides of the baking dish to infuse subtle, fragrant garlic notes.
• Butter : Used to grease the dish before adding the potato mixture, helping prevent sticking and adding richness.

How to Make a Perfect Creamy Scalloped Potatoes (Traditional Gratin Dauphinois)

Here is the classic gratin dauphinois method, no cheese, no béchamel sauce.
This version relies on milk and cream to create its signature smooth, velvety texture.

1- Prepare the Potatoes

• Peel the potatoes thoroughly.
• Do not rinse them after slicing, their natural starch helps thicken the sauce.
• Slice into thin rounds, about 2 mm thick, for even cooking.

2- Prepare the Garlic

• Lightly butter the baking dish.
• Cut a garlic clove in half and remove the germ for easier digestion.
• Rub the cut sides over the bottom and edges of the dish to infuse subtle flavor.
• Finely crush and mince the remaining garlic.

3- Pre-Cook the Potatoes on the Stove

• In a large saucepan, pour in the milk and heavy cream.
• Add the minced garlic, salt, pepper, and a touch of grated nutmeg.
• Add the sliced potatoes.
• Bring to a gentle simmer over low heat for 5-7 minutes.
  This step starts the cooking process and releases the potatoes’ natural starch.

4- Assemble and Bake

• Carefully pour the potatoes and creamy mixture into the prepared baking dish.
• Smooth the top with a spatula for even baking.
• Bake at 150°C (traditional heat) for 45 minutes.
• Check doneness by inserting a knife, it should slide in easily without resistance.

Bonus Tip

For a beautifully golden top, place the dish under the broiler for 5 minutes at the end, even if you’re not adding cheese.

Frequently Asked Questions About Scalloped Potatoes (FAQ)

– Can scalloped potatoes be prepared ahead of time?

• Yes, you can prepare it several hours in advance or even the day before. Keep it in the refrigerator, either raw or partially cooked (about 70%).
• Remember to take it out 30 minutes before baking or reheating to avoid thermal shock.

– Can scalloped potatoes be frozen?

• Freezing is not recommended. Potatoes tend to become grainy and lose their creamy texture after thawing.
• If you must freeze it, choose a partially cooked version, freeze it well covered, and let it thaw slowly in the refrigerator before reheating in the oven.

– Why is my gratin dry or undercooked?

Several reasons may explain this:

• Potato slices are too thick or the wrong type was used.Avoid waxy potatoes; choose varieties that cook evenly.
• Not enough liquid (cream and milk)
• Oven temperature too high. Gentle cooking at 150°C allows the potatoes to soften slowly and absorb the cream properly.
• Baking time too short. Always test with the tip of a knife, it should slide in effortlessly.

Tips & Variations for a Perfect Scalloped Potatoes

– Add cheese for a crispier top : Sprinkle grated Gruyère, Comté, or even Emmental before baking for a golden, slightly crunchy crust.
(Note: Traditional gratin dauphinois is made without cheese, but this variation is delicious.)

– Make a lighter version : Replace part of the heavy cream with semi-skimmed milk or a lighter cream.
The result will be less rich but still smooth and comforting.

– Add leeks or onions for extra flavor : Gently sauté sliced leeks or onions in butter until soft, then layer them between the potatoes.
This adds sweetness, depth, and a more complex flavor profile.

– Infuse herbs for a fragrant touch : Add a sprig of thyme, rosemary, or a bay leaf to the milk-and-cream mixture while it simmers, then remove before baking.

– Boost the garlic flavor : If you enjoy a stronger garlic note, add one or two extra minced cloves to the mixture instead of just rubbing the dish.

– Prepare it in advance : Assemble the gratin raw or pre-cook it slightly, cover, and refrigerate for several hours (or overnight). Bake when needed, perfect for busy days or entertaining.

– Finish under the broiler : For a beautifully caramelized top, place the dish under the broiler for 3-5 minutes at the end of cooking.

What to Serve With Scalloped Potatoes

Scalloped potatoes pair beautifully with many dishes.

You can serve them with roasted cutlets, oven-roasted turkey, or a leg of lamb for a festive meal, such Thanksgiving or Christmas dinner.

For a quick and simple option, they’re also delicious alongside grilled merguez sausages!

 Other dishes to try

• Eggplant Lasagna
• Cauliflower gratin recipe
• Tuscan Salmon with Creamy Spinach Sauce