Classic French Dauphinoise Potatoes

For me, Dauphinoise potatoes are the savory equivalent of crème brûlée — with a crispy golden crust that cracks delightfully to reveal a creamy interior. Many think cheese is necessary for that creaminess, but actually, the mix of cream and milk forms those luscious creamy curds during baking.

This is the authentic French recipe, true to its origins, quite different from the “classic” version many know with boiled potatoes and eggs. Explore the roots of this dish and maybe try a tasty comparison!

⏰ Prep & Cook Time: 1 hour 15 minutes

🍽️ Servings: 4-5

Ingredients

6 starchy potatoes (about 1 kg)
150 g sour cream (fermented)
250 ml whole milk (3.5% fat)
100 g Emmentaler cheese
1 tbsp butter (about 30 g)
1 garlic clove
A pinch of freshly grated nutmeg
Salt and pepper to taste

Instructions

Preheat your oven to 180°C (350°F).
Mix the butter with crushed garlic. Generously butter a 15 x 23 cm baking dish with this garlic butter.
Thinly slice the potatoes (like chips).
Warm the milk with the sour cream and freshly grated nutmeg.
Layer half of the potatoes in the baking dish. Season with salt and pepper (I add extra pepper for a spicy kick).
Continue layering the remaining potatoes, seasoning each layer. The last layer should be seasoned with salt only.
Distribute the remaining garlic butter on top.
Pour the warm milk mixture into the dish, making sure it reaches just under the top layer of potatoes (not above or below).
Cover with foil and bake for 30 minutes.
Remove foil, sprinkle the grated Emmentaler cheese evenly on top, and bake uncovered for another 30 minutes until the cheese is golden and the potatoes are tender.
Remove from oven and let rest for 15 minutes before serving.

🍽️ Serving Suggestions

Serve your Dauphinoise potatoes as a luxurious side to roast meats like lamb or beef, or enjoy them as a comforting vegetarian main with a fresh green salad.

📝 Final Thoughts

This authentic Dauphinoise recipe delivers a perfect balance of crispy crust and rich creaminess. The subtle nutmeg and the melting Emmentaler create layers of flavor that elevate humble potatoes into a truly special dish.