Gratin Dauphinois

Preparation info

  • Makes about


    side portions
    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

This is potatoes au gratin with class. I am no fan of the melted-Cheddar-topped potato gratins that steak houses serve, popular though they may be. This French classic gets all the same things accomplished with much better flavor.


  • 4 large white potatoes (about 3 lb.), peeled and sliced ¼ inch thick
  • 3


  1. Preheat the oven to 400 degrees F. Bring a pot of water to a boil. Add the potatoes and cook for 5 minutes. Drain and cool.
  2. Rub the inside of a 12 x 8-inch glass baking dish with the garlic. Discard what’s left of the garlic. Layer the potato slices al