Gratin Dauphinois

One of my signature dishes, and a must-have at any holiday meal. –Keely


  • 2 ½ lbs yukon or butter gold potatoes
  • 1 clove garlic
  • 1 stick butter at room temperature
  • 1-2 cups heavy cream
  • fresh grated parmesan or gruyère


Preheat oven to 300º


Peel potatoes and slice into 1/8 thick rounds (I use the 4mm blade on my food processor). Rinse well then dry thoroughly with paper towels in single layers.


Peel, degerm and mince garlic. Combine with butter. Rub the bottom and sides of a large baking dish with some of the butter/garlic mixture.


Mix seasoning – you can season to your taste. I keep a mixture on hand that is heavy on Cavender’s with a heavy sprinkle of fresh ground pepper, dried basil, dried parsley, celery salt and whatever else I feel like tossing in there at the moment.


Layer potato slices in baking dish, seasoning lightly as you go. Pour cream over potatoes, then dot the top with remaining butter/garlic mixture. Sprinkle heavily with fresh grated parmesan or gruyère.


Cover with foil and bake for 1 ½ – 2 hours. Remove foil and bake at 375º until top is nicely browned and bubbly.


This recipe does not work well with regular Idaho or russet potatoes.


It also does not work well with pre-grated cheese.