Potato Gratin (Pommes Dauphinois) {FFwD}

My selection this week for French Fridays with Dorie was Potato Gratin. These aren’t your mother’s scalloped potatoes. No ham. No cheddar cheese sauce. No flour (I never understood why one would add starch to starchy potatoes). No, sir. These are simple, creamy, delicious potatoes. They’re easy to make and impossible to resist.

There aren’t many ingredients: potatoes, heavy cream, garlic, salt, pepper, Gruyère, and, if you’d like, a few sprigs of thyme or rosemary (I used both).

The cream is heated with the garlic until it simmers gently. The smell of garlic-infused cream was enough to convince me that this dish was worth making. After slicing the potatoes paper thin with the smallest blade on my mandoline slicer, I layered the potatoes with cream, salt, and pepper until all the potatoes and cream were used up and the dish was filled almost to the top.

Then I sprinkled the potatoes with thyme and rosemary and layered on the Gruyère.

After 45 interminable minutes in the oven, the potatoes were tender and the cheese well-browned. I let the dish set up in the oven with the door open and the oven turned off for about 10 minutes.

I served the potato gratin for dinner with turkey sausage, Modern Baker grissini, and Cabernet Sauvignon. As easy as this dish was to make, it was out of this world delicious. We all agreed that this is a recipe to keep close at hand and to make often for a simple, perfect supper.



  1. Lana said,

    November 23, 2010 at 9:04 am

    Yes, the wonderful gratin! I omitted the herbs, but next time they are definitely going on top. Your dish looks all nice and crispy, that I am thinking of making this again for Thanksgiving, along wit the flans (serendipitously, 10 lbs bags of russets are .99c:)

    • gaaarp said,

      November 23, 2010 at 7:42 pm

      I thought about making this for Thanksgiving, but if I don’t make mashed potatoes, I’ll have an insurrection on my hands.

  2. onewetfoot said,

    November 21, 2010 at 6:11 pm

    The gratin and the chicken are going into my regular recipe rotation. Yours turned out really well.

    • gaaarp said,

      November 21, 2010 at 10:22 pm

      Thanks. We liked both the potatoes and chicken really well here, too. I can still taste the roasted bread and chicken liver!

  3. stephirey said,

    November 20, 2010 at 2:56 pm

    I liked the garlic infused cream so much I had to take a few samples from the pot! Yours looks delicious!

    • gaaarp said,

      November 20, 2010 at 3:17 pm

      Thanks. Yes, the garlic cream was amazing! I read on another blog that someone thought it was too much garlic. Does…not…compute. I made sure to dump the garlic pieces in the pan with the cream and potatoes.

  4. November 20, 2010 at 12:02 pm

    This one is next for me and your great photos have me salivating for it NOW!
    Trevor Sis. Boom.

    • gaaarp said,

      November 20, 2010 at 12:23 pm

      Thanks, Trevor. Can’t wait to see how yours comes out!

  5. November 20, 2010 at 8:09 am

    […] served the Grissini with Dorie Greenspan’s Potato Gratin. The breadsticks were crisp and light and paired perfectly with a meal. They could easily be spiced […]

  6. Renee said,

    November 20, 2010 at 12:24 am

    Wow! This recipe keeps getting super rave reviews. I just don’t have enough time this month!!!!

    • gaaarp said,

      November 20, 2010 at 12:23 pm

      I would definitely put this on your to do list, even if you don’t get to it this month. You don’t want to skip this recipe!

  7. rebecca said,

    November 19, 2010 at 10:29 pm

    oh yummy potato creamy goodness

    • gaaarp said,

      November 19, 2010 at 10:36 pm

      Couldn’t have said it better myself!

  8. November 19, 2010 at 8:20 pm

    Love the gratin porn description! I would have to say that describes this dish to a T!

    • gaaarp said,

      November 19, 2010 at 8:35 pm

      Thanks. I loved this recipe!

  9. Krissy said,

    November 19, 2010 at 7:31 pm

    Your potatoes look so delicious…makes me want to do this over again.

    • gaaarp said,

      November 19, 2010 at 8:28 pm

      Yes, definitely time to make this recipe again!

  10. November 19, 2010 at 7:13 pm

    bubbly bubbly gooey creamy goodness. yum!

  11. Becky said,

    November 19, 2010 at 5:44 pm

    mmmm … i’m gonna have to make some more of these!

    • gaaarp said,

      November 19, 2010 at 6:52 pm

      You and me both!!

  12. Kayte said,

    November 19, 2010 at 7:17 am

    Looks wonderful! It’s a toss up between this one and my Le Cordon Bleu recipe for it, the point being, both are absolutely delicious. Your photo with the wine and grissini looks so wonderful…would be great to sit down to all that and those sausages peeking out as well. I can’t be making this too often as I ate more than one spoonful, unless you would call a ladle one spoonful…lol.

    • gaaarp said,

      November 19, 2010 at 8:08 am

      I am making these again this weekend. I agree — too sinful and too tempting. Fortunately, I’ve discovered the best way to get rid of a temptation — give in to it!

  13. Frieda said,

    November 18, 2010 at 10:38 pm

    I used to make a simple potato gratin with shredded potato, salt, pepper, and heavy cream, baked till browned. It was melt in your mouth delicious. You have shown me that it can be taken up a notch with the garlic, rosemary, thyme and Gruyere cheese….I can’t keep my mouth from watering!

    • gaaarp said,

      November 18, 2010 at 10:45 pm

      The garlic-infused cream is amazing. It would elevate any cream-based dish.

  14. Di said,

    November 18, 2010 at 10:35 pm

    That looks fantastic! I need to find time to make this, soon. I love all things potato, but adding cream & cheese can’t hurt. =)

    • gaaarp said,

      November 18, 2010 at 10:44 pm

      I bought a new bag of potatoes and cream so I can make this again this weekend!

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