Gratin Dauphinoise (Scalloped Potatoes) (2024)

3 pounds Yukon gold potatoes (about 6 large)

1 medium leek

3/4 teaspoon freshly ground white pepper

1/4 teaspoon freshly grated nutmeg

2 tablespoons unsalted butter

1 large garlic clove, minced

2 cups whole milk

1/2 cup heavy cream

Special Equipment

an adjustable blade slicer (optional); a 2 1/2- to 3-quart shallow baking dish

Leave a Review

• Too many ingredients here! Thinly sliced Idaho potatoes, Cream, garlic clove to coat the crockery, butter to coat the garlicked crockery, S & P--I always use freshly ground BLACK pepper (there's a mile of white, nevermind a few specks!) I lay the potatoes like fanned cards to 3 or 4 layers. Everything else here is simply a distraction and to contradict the commentor who said it is ugly, this LOOKS as good as it tastes--very slight hint of garlic and the butteriness that comes from the heavy cream.

  • BARRY Miller

  • SLC, UT

  • 10/2/2023

• How can something that looks so ugly taste so good? I read the reviews and used half-and-half instead of milk, and it still got watery.

  • A cook from Buffalo

  • Buffalo, NY

  • 4/10/2023

• Absolutely delicious 😋. Assigned to my daughter and she rocked it. #Easter2020 #covid19 #staysafe

  • caleer

  • Scottsdale AZ

  • 4/17/2020

• Pinch of white pepper is all that's necessary. 3/4 t of the fine ground stuff will absolutely kill the recipe. Sub half & half and/or heavy cream for the milk, slice the potatoes quickly on a mandolin and do NOT put them in water or rinse, for you're totally depending on that milky potato starch to thicken the sauce.

  • windofheaven

  • 4/5/2019

• I absolutely agree with the reviews about omitting the milk. I did the layers using the cream instead of the milk. I baked at 400˚ for one hour, removed the foil and dropped the temperature to 350˚ for 30 minutes. Please do not forgo the white pepper for any other kind--you can absolutely taste the white pepper, and it MAKES the dish. This is rich, creamy and delicious.

  • Bcvb9

  • 1/20/2019

• All of the reviews claiming this dish was soupy were 100% correct. After about 2 hours in the oven, the potatoes appeared done however they were immersed in a thin watery liquid. I ended up tilting the pan over the sink and pouring as much of the liquid out as I could-- hoping that the potatoes would still be flavorful-- and they were. Whew! I added a thin layer a shredded grueyer between each layer of potato, and it did not add any thinness apparently. Next time I would use only cream, no milk and probably considerably less, as well as the cheese.

  • bbeers

  • Seattle, WA

  • 12/17/2018

• I didn't have a mandolin so used the thin slicing blade on my food processor. As one reviewer pointed out, potatoes should be barely covered with liquids otherwise the top slices will dry out. Mine took more time in the oven than 40 mins since I made 1.5x recipe which I baked the day before. Popped in oven to warm up and added cream last 20mins or so... Wasn't soupy but I think I over baked as the top was more brown than golden and my cream curdled. Still tasted great but not the same presentation. I liked it b/c it's not as rich as the cheesy versions. Paired well with my Easter ham.

  • chaufornow

  • Walnut Creek CA

  • 4/18/2017

• I am thinking about making this....it looks great but I want to make as much ahead as I can. Do you make this whole recipe or is there a point you stop? Is it good for freezing if made a couple of days ahead?

  • jomaz

  • Canada

  • 4/13/2017

• Use heavy cream instead. Much thicker sauce! And add a thin layer of shredded mozzarella cheese between the layers. Delish!!

  • jenmcmahon0075997

  • San Diego, CA

  • 4/12/2017

• I will never understand why people make changes to a dish then rate it lower. I don't want a rating on your dish. I am giving it a four to offset the two given by LakePerch. Please just rate the recipe as given. Otherwise reviews are meaningless.

  • Anonymous

  • St. Louis, MO

  • 4/3/2017

• I've followed this recipe to a tee twice and it got raves from my dinner guests both times. It's so simple, looks elegant and tastes comforting. I agree, the milk and cream add a subtle cheesy flavor. It paired perfectly with my coffee-rubbed grilled steaks.

  • hingbot

  • San Francisco, CA

  • 4/25/2016

• Well, now I've made these scalloped potatoes. But I really didn't follow this recipe well, because A. I added salt to the other seasoning. I also added bay leaves when I B. heated the cream with all of the seasoning (and took out the leaves before covering the potatoes with the cream mix. And C. I took on board all of the concern over the liquid that wasn't baking in to the potatoes. Since yellow potatoes are generally waxier than russets, I grated one entire potato into the cream mix before pouring this into the casserole. So, different seasoning, heating the cream mix, and adding a thickner... not really this recipe anymore. But my new version turned out very nicely.

  • lakeperch

  • 12/25/2015

• I haven't made this yet, but I'm trying to understand.... there a point in the text of the recipe that instructs to add more of the 'salt mixture', but I'm not seeing any salt in the ingredients list. ????

  • lakeperch

  • 12/25/2015

• Very nice, I sliced both potatoes and leek on my Cuisinart. Quick and easy. made in advance and reheated, served with glazed ham.

  • Cecilie11

  • Toronto, ON

  • 5/9/2015

• Taste was fine but my family and I really weren't fans of the watery sauce that doesn't get absorbed by the potatoes. I put this in the oven twice, once for the initial cooking and again just prior to serving and that still didn't help. Taste was OK but really this is only an option if you require a gluten-free recipe.

  • CAMoviegirl

  • Oakland, CA

  • 4/14/2015

TagsGratinFrenchEuropeanYukon Gold PotatoPotatoRoot VegetableVegetableLeekSideDinnerNut FreeGluten FreeVegetarianBakingEasterGourmet