Gratin Dauphinoise (Scalloped Potatoes)

Name: Gratin Dauphinoise (Scalloped Potatoes)
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: French
Ingredients: 3 pounds Yukon gold potatoes (about 6 large); 1 medium medium leek; ¾ teaspoon freshly ground white pepper; ¼ teaspoon freshly grated nutmeg; 2 tablespoons unsalted butter; 1 clove large garlic clove, minced; 2 cups whole milk; ½ cup heavy cream; an adjustable blade slicer (optional); a 2 1/2- to 3-quart shallow baking dish

A classic French dish of thinly sliced potatoes layered with leeks and slowly baked in a creamy milk and butter sauce, seasoned with white pepper and nutmeg. This rich and comforting gratin makes an elegant side dish.

8 servings

2 hr 25 min

Published October 4, 2025

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Ingredients

•3 pounds Yukon gold potatoes (about 6 large)
•1 medium medium leek
•¾ teaspoon freshly ground white pepper
•¼ teaspoon freshly grated nutmeg
•2 tablespoons unsalted butter
•1 clove large garlic clove, minced
•2 cups whole milk
•½ cup heavy cream
•an adjustable blade slicer (optional); a 2 1/2- to 3-quart shallow baking dish

Cooking Instructions

1.
Preheat oven to 350°F with a rack in upper third of oven.
5 min
2.
Peel potatoes and thinly cut into 1/8 inch thick slices, using slicer if desired.
15 min
3.
Discard dark green part of leek and halve white and light green part lengthwise. Rinse layers under running water to remove any dirt and grit and pat dry. Thinly slice crosswise.
10 min
4.
Stir together white pepper and nutmeg with 1 3/4 teaspoons salt in a small bowl. Melt butter in a small heavy saucepan over medium-low heat and cook leek and garlic, stirring frequently, until softened, 3 to 5 minutes.
5 min
5.
Spread leek and butter mixture evenly in bottom of baking dish. Arrange one quarter of potatoes in a slightly overlapping layer over leeks, then pour 1/2 cup milk over potatoes, and sprinkle lightly with 1/2 teaspoon salt mixture. Layer potatoes with milk and salt mixture three more times in same manner.
15 min
6.
Place dish on a shallow baking pan and cover with foil. Bake until potatoes are almost tender, about 1 hour.
60 min
7.
Remove foil and pour cream over potatoes. Continue to bake, uncovered, until cream has been absorbed by potatoes and top is golden in spots, 30 to 40 minutes.
35 min

Ingredients

•3 pounds Yukon gold potatoes (about 6 large)

•1 medium medium leek

•¾ teaspoon freshly ground white pepper

•¼ teaspoon freshly grated nutmeg

•2 tablespoons unsalted butter

•1 clove large garlic clove, minced

•2 cups whole milk

•½ cup heavy cream

•an adjustable blade slicer (optional); a 2 1/2- to 3-quart shallow baking dish

Cooking Instructions

Preheat oven to 350°F with a rack in upper third of oven.

5 min

Peel potatoes and thinly cut into 1/8 inch thick slices, using slicer if desired.

15 min

Discard dark green part of leek and halve white and light green part lengthwise. Rinse layers under running water to remove any dirt and grit and pat dry. Thinly slice crosswise.

10 min

Stir together white pepper and nutmeg with 1 3/4 teaspoons salt in a small bowl. Melt butter in a small heavy saucepan over medium-low heat and cook leek and garlic, stirring frequently, until softened, 3 to 5 minutes.

5 min

Spread leek and butter mixture evenly in bottom of baking dish. Arrange one quarter of potatoes in a slightly overlapping layer over leeks, then pour 1/2 cup milk over potatoes, and sprinkle lightly with 1/2 teaspoon salt mixture. Layer potatoes with milk and salt mixture three more times in same manner.

15 min

Place dish on a shallow baking pan and cover with foil. Bake until potatoes are almost tender, about 1 hour.

60 min

Remove foil and pour cream over potatoes. Continue to bake, uncovered, until cream has been absorbed by potatoes and top is golden in spots, 30 to 40 minutes.

35 min