French Gratin Dauphinois

This classic French casserole dish is made of layered, thinly sliced potatoes cooked in a savory custard before being baked with cheese. It’s an indulgent side dish that’s worthy of a celebration dinner or a lazy Sunday supper.


  • 2 lbs potatoes, peeled and thinly sliced
  • 2 ½ C whole milk
  • 1 garlic clove
  • 2 Tbsp butter, divided
  • Salt and pepper to taste
  • ¼ C freshly grated Parmesan cheese


  1. Preheat oven to 350°F.
  2. In a large pot, bring milk to a simmer and add garlic. Remove from heat and let steep for 10 minutes.
  3. Butter a 9”x13” baking dish. Arrange half of the sliced potatoes in the dish, overlapping the slices slightly.
  4. Strain the milk into a bowl and discard the garlic. Season the milk lightly with salt and pepper and pour half over the potatoes. Dot the top of the casserole with 1 Tbsp butter.
  5. Add the remaining potatoes in the same fashion and pour the remaining milk over. Dot with remaining butter.
  6. Bake at 350°F for 1 hour, or until the potatoes are tender. Sprinkle the Parmesan cheese over the top, then increase the heat of the oven to 375°F and bake for 15 minutes, or until golden brown.
  7. Let the gratin cool for 15 minutes, then serve.

This Gratin Dauphinois is the perfect side dish to accompany fish, chicken, or steak. It’s also great for entertaining, as it can be made ahead of time and baked when your guests arrive. With its creamy potatoes and cheesy top, it’s sure to be a hit!