Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers
8 servings (serving size: about 1/2 cup)

Inspired by the French classic potatoes dauphinoise, this dish is rich, gooey, and comforting.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Rub a broiler-safe 11 x 7-inch baking dish with garlic; discard garlic. Coat dish with butter. Combine milk and next 5 ingredients (through potatoes) in a skillet; bring to a simmer. Cook 8 minutes or until potatoes are almost tender. Spoon potato mixture into prepared baking dish. Sprinkle with cheeses. Bake at 375° for 35 minutes.

Step 3

Preheat broiler. Broil 3 minutes or until golden. Let stand 10 minutes.

Ratings & Reviews

carolfitz's Review

February 07, 2015
Made exactly to recipe but (except for the top layer) the dish lacked flavor and definitely was not rich and gooey. Very runny, maybe would work better with a starchier potato? Disappointing side to pan-seared ribeyes & sautéed savoy spinach.

EllenDeller's Review

August 19, 2013
This was truly delicious, but I made it without butter and with 2% milk--it doesn't need a glob of butter or whole milk to be wonderful! I also used budget-friendly and lower fat swiss in place of Gruyere. I did not find it necessary to broil it, which was lucky because my glass baking dishes aren't broiler safe. Served as a side with some simple baked chicken and a salad of butter lettuce, red onion, and orange slices.

SingingGourmand's Review

December 30, 2012
Once again, the test kitchens at CL figured out how to make something healthy without tasting like it -- it was delectable! I agree with other reviewers; the pan size is key. A few changes: "discard garlic" is not a phrase we understand in our house, so I minced it and added it with the shallots (I used about 1/4 cup). We layered in a cup of diced ham to make it an entree. The freshly grated nutmeg is remarkably flavorful -- I was surprised how prominent it was, even with just a dash. We warmed the leftovers and topped them with fried eggs for a delicious brunch the next day. This one will happen again for sure!

TriciaS's Review

March 19, 2012
Rate 5 stars with changes. Read other reviews and made these additions & changes: 2 1/2 cups 2% milk, 3/4 c chopped onions/shallots, 3/4 t salt, added 1 t minced garlic and 1 T butter to potato mixture. Cooked exactly as recipe read. My husband & I agreed these were some of the best potatoes we've had! Lots of flavor with the cheeses. Good fresh grated cheese makes all the difference!! As others stated, these browned without putting under broiler and were thick & creamy after standing. Absolutely will make again.

teacooking's Review

February 10, 2012
This recipe has potential, with just a few tiny tweaks. First of all, it needs more salt which is typically of CL recipes. Also, I sauteed about 1/4 cup of shallots in 1 TB butter prior to adding the milk and next 5 ingredients. And, finally, I added about 3/4 cup of gruyere cheese to the potato/milk mixture (off the heat) and melted it, before adding it to the pan for baking. So all in all, I would make this again - with these changes.

tefawefa's Review

September 09, 2011
I think the key to the gooey texture might be bringing the potato mixture to a boil when it's on the stove. Then I removed it from the heat and stirred in the Parmesan. Then I did the rest of the recipe as it's written. I think it's a pretty good side dish and an OK main dish for our vegetarian nights.

JessicaLuu's Review

June 08, 2010
This was terribly bland. The sauce was very watery and flavorless. The topping was good, so that was all we ate. There are much better gratin recipes here, so don't waste your time.

cheflisa's Review

May 03, 2010
Made this tonight and it was outstanding. I only had 1 1/2 lbs of potatoes so I scaled the recipe to 6. I didn't have whole milk so I approximated it with a combo of 2% and heavy cream. I also added the garlic halves to the simmering potato mixture which gave it more garlic flavor without it being too garlicky. I probably simmered my potatoes longer than 8 minutes. Be sure to use Gruyere and real Parm. It does make a difference.

Ventnor303's Review

March 26, 2010
Absolutely delicious, always creamy and we don't salt things to much so no adjustments had to be made. My go-to potato dish!

Laurie18's Review

January 16, 2010
I followed this recipe to the letter and my husband didn't like it at all. I know it isn't going to taste like a rich gratin would because there wasn't any cream only whole milk. It worked well and after 10 minutes it did set but not all the way. I will continue to look for a potato gratin that has that rich flavor with less fat.