Patate Dauphinois (French Scalloped Potatoes)


Serves 6 (large) portions

As a kid, my favorite part of thanksgiving was all the different kinds of potatoes…mashed, scalloped, baked. You name it, my mom made sure it hit the table. Fast forward to culinary school, learning the classic french dishes, I decided to combine my grandmothers scalloped potatoes recipe and the techniques I learned from school. This potato dish is the love child of a French Canadian Grandma and a food snob. The recipe is simple yet the technique of layering the potatoes looks complex (but really it’s not, it’s just to wow your guests!). This cheesy classic french side dish will have your friends begging for seconds, thankfully it makes a lot! 

Layering the dish, I used an oval shaped oven safe dish. If you have a round dish it works even better! However if you have a rectangular dish, do not go buy a new one. Simply stack the potatoes in a line until the whole dish is covered. With either shape dish, start by greasing the pan with butter or spray, then place some sauce at the base and then place a layer of flat potatoes on top. Top with another layer of potatoes then start layering (like a staircase)! If you have an oval dish, start with the interior layers and work your way to the outsides. 

Pro Tips

  • Make this in advance. I seriously can’t tell you how helpful it is to pull food out of the freezer the night before, defrost and bake it all. Make the potatoes as per instructions but do not bake them, wrap them tightly with cling film then aluminum foil. These potatoes can be stored in the freezer for 2 months. When dethawing anything, do so in the fridge overnight. If you allow it to dethaw on the counter it’s the perfect environment for bacteria growth (a big no no in the kitchen). 
  • This recipe doubles, even triples well. This serves 6 people, so multiply and you’re on your way to a prosperous thanksgiving! 
  • If you cannot be bothered with the layering, no problem! Dump the potatoes in the dish and top it with the sauce and additional cheese. Its potatoes, seriously no stress.


  • 6 yukon gold potatoes (skin on)
  • 1 garlic clove minced
  • 1 small onion minced
  • 2 tbl butter
  • 1 ½ cups of cream (35%)
  • 1/2 cup milk
  • 1 cup gruyere cheese
  • 2 tbl flour
  • 1 tsp dry mustard 
  • 1tsp salt


  1. Preheat oven to 400 degrees. 
  2. Prep your Mise! Wash potatoes, mince garlic and onion, grate cheese and measure out remaining ingredients. 
  3. Using a mandoline (or handy knife skills), slice potatoes with the skin on (it looks pretty). Place potatoes in a bowl of water while preparing the sauce.
  4. In a medium stock pot,  on medium low heat, melt butter and sweat onion and garlic. Add flour and salt and cook for 1-2 minutes. Add cream, milk, ½ cup of cheese and dry mustard, whisk until thick and then set aside. 
  5. Assembly time! In an oven safe dish, grease bottom with butter or cooking spray. Pour some of the sauce in the base of the dish, then lay an even layer of potatoes at the bottom. Top with more sauce then another flat layer. Finally layer potatoes like a staire-case, either in lines or in a circular. I recommend starting from the center and working your way out. 
  6. Pour remaining sauce on top of potatoes and garnish with remaining ½ cup of cheese. 
  7. Cover with foil and bake for 1 hour covered.  Then uncover and bake for another 25 minutes.  

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