Pomme Dauphinoise – The Decadent French Hug We All Need

First of all, merci beaucoup for your patience. I know I left you hanging after Day 4, but finals week hit me harder than a soufflé that collapsed mid-bake. I may or may not have questioned my life choices while whisking a roux at 2 AM. Between late-night study sessions and an unhealthy amount of coffee, I emerged victorious—and craving something gloriously creamy and comforting. So here I am, ready to bring you the creamy, cheesy goodness you deserve this holiday season.

For Day 5 of our 12 Days of Holiday Recipes, I present Pomme Dauphinoise—a dish so luxuriously French that it might just start speaking to you in a Parisian accent. These thinly sliced potatoes baked in cream and cheese are the culinary equivalent of a cashmere sweater: rich, indulgent, and utterly comforting.

Formerly known in English as Dauphiny, is a former province in southeastern France, whose area roughly corresponded to that of the present departments of Isère, Drôme, and Hautes-Alpes. The Dauphiné was originally the Dauphiné of Viennois.

A Little History: From the French Alps to Your Table

Pomme Dauphinoise (or Gratin Dauphinois) originates from the picturesque Dauphiné region of southeastern France, nestled near the Alps. The dish made its grand debut in 1788 at a banquet hosted by Charles-Henri, Duke of Clermont-Tonnerre, where it dazzled with its simplicity and creamy elegance.

Unlike its breadcrumb-topped cousin, the Gratin Savoyard, Pomme Dauphinoise is unapologetically rich, relying solely on the indulgence of cream, butter, and perfectly sliced potatoes. Traditionally, the recipe didn’t even include cheese (quelle horreur!), but over time, the French—being culinary geniuses—decided to add Gruyère. And honestly, who could argue with that decision?

Today, this dish is a staple on holiday tables around the globe, a testament to the universal truth that potatoes and dairy are a match made in heaven. Its meticulous layering, creamy sauce, and luxurious flavors make it the quintessential comfort food with a touch of French sophistication.

What’s a Béchamel? And What the Heck is a Mornay?

Time for a quick lesson in French culinary fundamentals, because every dish gets better when you casually throw out words like "mother sauces" at dinner.

• Béchamel Sauce: This is one of the five “mother sauces” of French cuisine. It’s made by whisking milk into a butter-and-flour roux. Then it's finished with freshly grated nutmeg and salt to taste. The result? A creamy, velvety base that’s the secret weapon behind dishes like lasagna, soufflés, and croque monsieur.

• Mornay Sauce: When you add cheese to béchamel, it levels up into Mornay sauce. It’s rich, cheesy, and the very definition of “food that loves you back.” For this recipe, the Mornay sauce wraps every slice of potato in a warm, cheesy hug.

Pomme Dauphinoise

Serves: 8-10

Prep Time: 30 minutes (including potato prep)

Cook Time: 1 hour 25 minutes

Ingredients:

• 2 ½ cups milk

• 1 ½ cups heavy cream

• 2 garlic cloves (1 minced, 1 whole for rubbing the pan)

• 4 tbsp butter (plus extra for greasing the pan)

• 4 tbsp all-purpose flour

• 2 lbs yellow potatoes (peeled, thinly sliced, and submerged in water to prevent browning)

• 1/3 cup freshly grated Gruyère (for the Mornay sauce)

• 2/3 cup freshly grated Gruyère (for topping)

• 2 tsp fresh thyme leaves

• 1 tsp fresh rosemary (finely chopped)

• 1/8 tsp nutmeg (freshly grated if possible)

• Salt and white pepper to taste

• Chives, for garnish

Tools You’ll Need:

• A mandoline or sharp knife (thin, even slices are key)

• A large mixing bowl (for soaking your potato slices)

• A whisk

• A greased baking dish

Step-by-Step Guide

1. Preheat and Prepare

• Preheat your oven to 350°F.

• Generously butter your baking dish, then rub the whole garlic clove all over the inside for a subtle, aromatic flavor.

2. Slice and Soak the Potatoes

• Peel and thinly slice the potatoes, aiming for about 1/8-inch thickness.

• Place the slices in a large bowl of cold water to prevent oxidation (aka that unappetizing brown color). This also rinses off excess starch, which helps keep the dish creamy rather than gluey.

  
  

3. Make the Béchamel Sauce

• Melt 4 tablespoons of butter in a medium saucepan over medium heat. Add the other minced garlic and cook to fragrant. Add the flour and whisk constantly to form a roux. Let it cook for 1-2 minutes (but don’t let it brown).

• Gradually pour in the milk and cream, whisking continuously to avoid lumps. Cook for 5-7 minutes, until thickened and silky.

  
  

4. Turn the Béchamel into Mornay Sauce

• Lower the heat and stir in 1/3 cup of Gruyère. Whisk until fully melted.

• Add the thyme, rosemary, nutmeg, and a generous pinch of salt and white pepper. Taste and adjust seasoning.

  
  

5. Assemble the Layers

• Drain and pat the potato slices dry with a clean kitchen or paper towel.

• Arrange a layer of potatoes in the bottom of the baking dish, slightly overlapping each slice like shingles on a roof.

• Pour a ladleful of Mornay sauce over the potatoes, spreading it evenly.

• Repeat this process—layering potatoes and sauce—until everything is used up. Ensure the top layer is fully coated with sauce.

  
  

6. Bake, Covered

• Cover the dish tightly with aluminum foil and bake for 1 hour and 10 minutes. The potatoes should be tender and bathed in creamy goodness.

  
  

7. Add the Cheesy Topping

• Remove the foil and sprinkle the remaining 2/3 cup of Gruyère over the top.

• Bake, uncovered, for another 15 minutes, or until the top is golden brown and bubbling.

8. Rest, Garnish, and Serve

• Let the dish rest for 5-10 minutes before serving to allow the sauce to set. Garnish with freshly chopped chives for a pop of color and flavor.

Chef’s Tips and Tricks

• Uniform Potato Slices: Use a mandoline for even slicing. Even thickness ensures all the potatoes cook at the same rate.

• Season Generously: Potatoes can be bland if underseasoned. Sprinkle salt lightly over each layer for maximum flavor.

• Resting is Key: Allowing the dish to rest after baking helps the sauce thicken and cling to the potatoes rather than pooling at the bottom.

Nutritional Facts

• Potatoes: These are nutrient powerhouses, rich in potassium (more than a banana!) and vitamin C. They also provide fiber, especially if you leave the skin on (though for this recipe, peeled potatoes are traditional).

• Milk and Cream: These contribute calcium and vitamin D but also add saturated fat, so portion control is key if you’re watching your intake.

• Gruyère Cheese: A good source of protein and calcium, Gruyère adds richness and depth to the dish. For a lighter option, you can reduce the cheese or use a lower-fat variety like Parmesan.

• Herbs: Thyme and rosemary not only bring a fragrant, savory note but also boast antioxidant properties.

Healthy Substitutions

• Lighten the Cream: Swap heavy cream for half-and-half or whole milk for a lighter sauce.

• Dairy-Free Option: Use unsweetened oat milk and a plant-based butter substitute. For the cheese, opt for a nut-based alternative like cashew cheese.

• Add Veggies: Mix in layers of thinly sliced zucchini or sweet potatoes for added nutrients and flavor variety.

And there you have it! Day 5 brings you the creamy, cheesy magic of Pomme Dauphinoise. This dish might just outshine your holiday roast (don’t tell the turkey). So grab a fork, dig in, and channel your inner French foodie.

Now that finals week is behind me, I promise Day 6 will be right on time… unless I get distracted by eating all the leftovers.

– Chef Ashley

Want to print? Click here to download.

Pomme Dauphinoise.pdf

Download PDF • 632KB