Creamy Sage Potatoes Dauphinoise
Savor this Creamy Sage Potatoes Dauphinoise, a luxurious twist on the classic French potato bake infused with earthy fresh sage and velvety garlic cream. This elegant yet easy side dish is perfect for holiday dinners, cozy weeknights, and anyone searching for the ultimate creamy potato gratin recipe!
What is the Difference between Potatoes Dauphinoise and Southern Scalloped Potatoes?
The difference between potatoes dauphinoise and scalloped potatoes comes down to the dairy, technique, and overall richness.
Dauphinoise is made with thinly sliced potatoes baked in heavy cream (often with garlic), creating a silky, luxurious texture.
Scalloped potatoes typically use milk and a roux-based sauce, sometimes with onions, resulting in a milder, less decadent dish.
Can Potatoes Dauphinoise be Prepped in Advance?
Yes, potatoes dauphinoise can definitely be prepped in advance, and they actually hold up very well! You can assemble the dish completely—potatoes, cream, garlic, and cheese if using—then cover and refrigerate it for up to 24 hours before baking. If you want to prep it even further ahead, bake it fully, cool it, refrigerate it, and then reheat gently at 350F; the flavors deepen and the texture stays beautifully creamy.
Cook with me!
Creamy SAge Potatoes Dauphinoise
Ingredients
- 2 tbsp. Unsalted Butter
- 2 tbsp. Fresh Sage finely chopped
- 2 sprigs Fresh Rosemary
- 3 sprigs Fresh Thyme + more for garnishing
- 3 Garlic Cloves peeled and smashed
- 2 cups Heavy Cream
- 1 cup Whole Milk
- 1/2 tsp. Black Pepper
- 1/2 tsp. Salt
- 1/4 tsp. Ground Nutmeg
- 3 lbs. Yukon Gold Potatoes peeled and thinly sliced to 1/8″ thick
- 6 oz Gruyere grated
Instructions
- Preheat oven to 350F. Butter a casserole dish, no larger than 9×13″ in size. Set aside.
- Peel and thinly slice the potatoes to 1/8″ thick.
- In a saucepan over medium heat, add the butter. Once melted, add the sage, rosemary sprigs, thyme sprigs, and smashed garlic. Cook until fragrant, stirring occasionally to prevent any burning, about 1-2 minutes.
- Add the heavy cream, milk, salt, black pepper, and ground nutmeg. Stir to combine. Let simmer over LOW heat for 8-10 minutes. Remove from heat to cool to room temperature.
- Add a single layer of thinly sliced potatoes overlapping one another in the buttered baking dish. Add a second layer of the overlapping potatoes.
- Remove the rosemary and thyme sprigs from the milk mixture, then carefully pour it over the potatoes.
- Cover with foil to bake for 1 hour 20 minutes.
- Remove foil, evenly distribute the grated gruyere on top, then bake an additional 20-25 minutes. It should be bubbly and golden brown on top when ready.
- Let rest at least 15 minutes before garnishing with fresh thyme and cracked black pepper to enjoy warm!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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How well would dried herbs be in this recipe? If Fresh is not available. Making this for Thanksgiving! Sounds amazing!
Dried herbs should work just as fine and can be kept in (not strained out) 😉
This is a must for Thanksgiving. Huge hit in my house
Thank you for sharing this recipe