Gratin Dauphinois

Christmas Eve dinner with our Aunt Patty has been an event we look forward to each year. She is an incredible chef and hostess. This year I was able to help her in the kitchen to learn her recipes that she has been making for many years. I was surprised on how simple each dish was to make! The biggest key to a successful dinner party is timing, patience and organization.

IMG_3397There are many dishes in her holiday meal and I will post each separately but categorize them under the menu “Holiday Meal” so that you can find them with ease.

Original recipe by Margery Katz

This dish is a speciality of Grenoble, a town bordering the Alps. Here leftover Gratin Dauphinois is eaten without reheating, accompanied by a green salad, seasoned with oil, vinegar and a generous amount of chopped garlic.

Gratin Dauphinois

  • Servings: 6-8
  • Difficulty: Easy
  • Print



  • 2 lbs. boiling potatoes (peeled)
  • 2 cups milk
  • 1 1/2 cups cream
  • 2 cloves garlic (minced)
  • 3/4 tsp salt
  • 1/2 tsp white pepper (freshly ground)
  • 1 cup grated Gruyère cheese (2 ounces)


  • Preheat oven to 400 degrees
  • Peel potatoes, wash and dry thoroughly (do not soak them)
  • Use a mandolin and slice them into 1/8 inch thick discs
  • In a large sauce pan, add potatoes, milk, cream, garlic, salt and pepper and bring to a moderate heat with a wooden spoon
  • Remove pan from heat and pour the mixture into a well buttered gratin or shallow baking dish.
  • Sprinkle the grated cheese over the mixture
  • Bake for about one hour
  • Remove from oven and check that potatoes are done when a knife can pierce into a potato easily
  • The top should be nicely browned
  • Serve hot!



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