Potato gratin (Pommes Dauphinois) from Around My French Table: More Than 300 Recipes from My Home to Yours (page 360) by Dorie Greenspan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hbakke on December 01, 2024

    We liked this gratin, but I would use the mandoline (for thinner slices) rather than the food processor next time to slice the potatoes.

  • kkmatti on November 08, 2024

    Fantastic version of this dish. Cooked an extra 15 mins after the initial 45. I added a handful of thyme and rosemary on top. The rosemary added a more sophisticated dimension to this dish. I will absolutely make this again.

  • nutrica6 on September 09, 2024

    Very rich, perfect potatoes au gratin. Feels like a special treat. It did take 55-60 minutes to bake in a square casserole dish. I used aged cheddar and it turned out great. I like the idea of assembling ahead of time as the prep does take some time!

  • Lepa on December 01, 2023

    Delicious and rich! It takes a while to bake, start at least 90 minutes before you plan to eat.

  • amandabeck on December 27, 2021

    Another great and delicious recipe from Dorie. I assembled the gratin the night before and then baked it off once my guests arrive (to serve with her pot roast, which I reheated gently on the stovetop). They were delicious, I think the garlic was a little sharp from sitting overnight though so next time I would do it the morning before. Would make again.

  • stockholm28 on December 25, 2017

    These were truly decadent. Garlic infused cream, potatoes, and Gruyere make this a rich and delicious side.

  • aeader on November 25, 2017

    So delicious - one of our favorites. I slice the potatoes in the food processor so it's quick to assemble. Used half heavy cream and half whole milk. Usually end up baking 5-10 min extra and then letting it rest 10 min out of the oven.

  • TrishaCP on March 05, 2017

    I used a mix of potatoes and white sweet potatoes for a family dinner, and it was heavenly. I doubled the recipe to feed a crowd, and overestimated the additional milk needed to ensure the potatoes were cooked through by quite a lot. Next time I would limit to the cream, and just cover with foil to make sure the top layer softens. I used dried thyme and rosemary-just enough for light sprinkles on top.

  • stef on April 19, 2015

    Baked potatoes for 20 minutes and then added on cheese

  • Yildiz100 on December 01, 2014

    This turned out perfectly. It did take a little extra time in the oven, about 55 minutes, even though we possibly used fewer potatoes than she indicated. The prep was simple, and the active time was short.

  • louie734 on February 17, 2013

    I love a dish that takes me somewhere - and this took me right back to our apartment rental overlooking the Eiffel Tower. Simple, elegant, just how it should be.

  • smtucker on December 11, 2012

    add: garlic; russet potatoes recommended; no light cream

  • Breadcrumbs on April 09, 2011

    This is one of those fabulous examples of a dish w so few, but stellar ingredients, that just comes together to blow you away. The lovely crusty cheesy goodness on top was amazing! One of the best potato dishes I’ve ever made! One aspect of the instructions I particularly liked was the peel, slice and assemble aspect. Normally when I’m making a gratin or scalloped potatoes I peel and slice the potatoes, place them in salted water as I go, then dry them before assembling the dish. DG has you peel the potato, slice it and place it in the casserole dish. For planners like me this made me feel as though I was living on the edge -peeling and slicing my spuds while the oven heated but wow, here’s to last minute prep - no extra bowls to wash, no drying potato slices and a HUGE time-savings! I’ll never look back! I made everything according to DG’s instructions except that I simmered the thyme sprigs along w the cream Pictures here: http://chowhound.chow.com/topics/775863#6453040

  • LaPomme on March 26, 2011

    Page 360

  • ComeUndone on November 08, 2010

    A quick weeknight version of the classic. Delicious though not the best. http://wscwong.typepad.com/dessert_by_candy/2010/11/pommes-dauphinois.html

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