French Fridays with Dorie: Potatoes Dauphinoise (Potato Gratin)

The richest, best gratin I’ve ever made, bar none.

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I’m not loving this photo, but the potatoes? Divine. Truly.

potatoes and asparagus

It took all the willpower in my body—and my body is quite substantial—to keep from eating all of this myself. It makes four VERY generous portions, but still, I really really really didn’t want to stop eating it.

Do wait the 10-15 minutes at the end to let the cream soak in. That and the thinness of the potatoes are, I believe, the reasons I have finally made a potato gratin I love, rather than one that’s just okay.

For once, I made no changes to this recipe. It really is very simple, and uses few ingredients, so there was no need. If I remember right, there was optional rosemary, but I didn’t use it, because it’s not my favorite thing.

This month, people get to choose the order in which they present their French Fridays with Dorie entries; head over to the Leave Your Link post to see a giant mess of them.

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Author: Serene

I run The Mom Food Project, which was born out of love for my mom and a desire to preserve the recipes of my childhood, which didn't actually exist in written form until I quizzed my mom and wrote the recipes down.

27 thoughts on “French Fridays with Dorie: Potatoes Dauphinoise (Potato Gratin)”

  1. Ha ha, i know exactly that will power ur talking about coz i baked this one too and it wwent beautiful with the roast chicken!!

    Urs looks positively yummy!!

    1. Next, I’m gonna do the roasted chicken (tomorrow) and then the semolina cake (probably the next day). I am having so much fun with these recipes. Even the ones we don’t care for are really easy, so I don’t feel like I wasted a day cooking if it’s something we don’t end up liking.

    1. Thanks! I’m thinking they might be my favorite thing so far. Which makes me think I should start writing my ratings of these down. In the cookbook or on the blog or something, so that a year from now, I can remember which things I liked best. :-)

  2. I love that your blog is a project to rescue your mother’s recipes. I am on a quixotic quest to do the same, trying to convert a book of my mother’s “instructions” into veritable recipes (but all they had to do, back then, was to remind themselves of the ingredients – they were masters at their art!).
    In spite of your self-deprecating statement from the beginning, your gratin looks very good. I can envision the asparagus, but the rest of my family would probably yearn for some animal protein:)
    I am glad that the potato dish is an easy one to make, too – the flan that I made was simplicity itself.
    Looking forward to reading more of your posts.

  3. I made this tonight for some dinner guests! Two of them asked for the recipe! It’s such a tasty gratin. I love the hot melted bubbley cheese on top of your potatoes..very good looking! I ate my fair share too. I think I would have ate a lot more if we didn’t have company! I didn’t want to look like a pig!

  4. Your gratin looks wonderful. I loved this recipe so much, I’m thinking of finally buying a mandoline. And the asparagus would be a great accompaniment – we had brussels sprouts.

  5. Very nice. I really love the brightness of the asparagus next to the potatoes. I also loved the nice color on the top of your gratin. Bravo!

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