Dauphinois Potato Gratin. Very elegant!

Ive been outside enjoying this last bit of 70+ degree weather. It is so beautiful outside in the fall, don’t you think? Plus, turning back the clock an hour has really helped me catch up on some z-z-z’s from my sleep deprivation!

I am going to give you a very special, elegant recipe that I found in “The Vegetarian Gourmet”, a cookbook printed in the ’70’s. This is a classic dish filled with wonderfully familiar ingredients such as garlic, cheese and cream. I am not a vegetarian, but the cookbook has many good ways to fix veggies, which we all need more of.

Now in no way is this a healthy side dish! This very French gratin recipe is rather rich and high in fat . . . it is a warm, creamy, cheesey, soul-satisfying dish that is perfect for autumn meals! Anyway every now and then we can enjoy something like this, right? Isn’t the saying that “everything in moderation?”

If you prepare the pork roast recipe that I gave you a few days ago, this potato side dish is lovely combined with it. Pairing the two dishes together make a delicious Sunday afternoon dinner after church or for an elegant evening also. For a pretty plate, I’d serve some freshly steamed broccoli or asparagus alongside. The creamy-cheese sauce from the potatoes is very good to soak up into a green vegetable.
Here is this delicious classic potato gratin recipe for you:
Dauphinois Potato Gratin

What You Need:

  • 1/2 cup cheddar cheese, shredded
  • 3 Tbsp. butter
  • 1 cup whole milk
  • 1 cup whipping cream
  • 2 cloves garlic, minced
  • 5 - 6 medium Idaho potatoes (peeled and thinly sliced)
  • 1/2 tsp. salt
  • Freshly ground pepper


  • Butter a 9" baking dish.
  • Gently heat the milk and cream in a saucepan, add the butter, salt and pepper.
  • Rub the inside of the baking dish with the garlic or sprinkle the bottom with garlic powder.
  • Arrange the potatoes in overlapping layers in the baking dish.
  • Pour the milk/cream sauce over the potatoes.
  • Sprinkle the grated cheddar cheese on top.
  • Bake in a pre-heated 400 degree oven for 45 minutes or until the potatoes are cooked and well-golden browned on top and the milk has become a creamy sauce.
M-m-m-m-m-m, this is just heavenly and such a pleasure to present on any special occasion table!
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  1. says

    Thanks Jen for the compliment! Food Buzz has been really fun to be able to meet ‘foodies’ all around the world! I’ll read your blog posts and your yummy recipes too!

    Cheers and Bon Appetito!

    ~ Roz

  2. says

    Once I have try this for lunch at “Modesto’s” restaurant in Singapore and really delicious. Unfortunately cannot remember dish name. But now I have found again from your blog. I will try them at home for sure.

    Thank you for sharing this and I will always see what your posted from my blog.

    Best Regards,
    Tan.(Thai Kitchen)

  3. says

    Hi TanWhiratchada….I’m so glad to have helped you. Next to Italian, I crave Thai food the most. It is simply one of the best cuisines created.

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