Better Than Scalloped Potatoes: Dauphinoise Potatoes

Think of these Dauphinoise potatoes as scalloped potatoes all dressed up for Easter—extra creamy, super cheesy, and just a little bit French in the best way.

Here we are, sweet friends—our Nancy Meyers Easter Menu, where every dish feels like it should be served in a sun-drenched kitchen with linen napkins and a good playlist humming in the background. We’re going classic and sophisticated this year. Cozy? Yes. Maybe a little complicated? Also yes. But worth the effort? Every last buttery bite.

We’re going light on the eggs because… it’s 2025, and maybe you didn’t pre-order six dozen from a local farm in January. No judgment here. This is our big spring gathering—the Thanksgiving of tulip season—except this time Will and I won’t be throwing a surprise wedding on the front porch. (Once is plenty.)

Whether you’re gathering the whole crew for Easter or just dusting off the dining room chairs for your first spring brunch, it’s the perfect excuse to throw together a meal that feels breezy but secretly took you hours. We’re talking buttermilk-marinated chicken thighs, a celery salad I’m truly obsessed with, and these dreamy Dauphinoise potatoes that deserve a slow clap. Let’s start there, because cheese and cream are always the right place to begin.

Here are the ingredients you’ll need to make the best scalloped potatoes ever – a bubbling and rich Dauphinoise Potato!

• Unsalted butter – Just a slick on the baking dish to keep things from sticking, but more importantly, it sets the tone for all the goodness that follows.

• Gruyère cheese – Melty, nutty, slightly funky in the best way—Gruyère brings rich depth and that irresistible bubbling top layer we’re all here for.

• Yukon Gold potatoes – These are our buttery backbone. They hold their shape beautifully while soaking up all the cream and cheese. A non-negotiable.

• Garlic – Three cloves minced into the cream base adds a savory note that subtly perfumes every bite. Don’t skip it.

• Heavy cream – Cream is what makes these potatoes luxurious. It bubbles into every layer and creates that silky, indulgent texture.

• Whole milk – Helps lighten the cream just a touch, making sure our final dish isn’t too thick or too heavy.

• Kosher salt – The baseline seasoning that pulls everything together. Potatoes need it, don’t be shy.

• Freshly ground black pepper – A little spice to cut through the richness and keep our taste buds awake.

• Ground nutmeg – Just a whisper of warmth and complexity.

• Dijon Mustard – To compliment the gruyere cheese.

• Dried bay leaves – They simmer with the potatoes to infuse the cream with a gentle herbal depth.

• Fresh thyme leaves – Woodsy, lemony thyme is the fresh lift this dish needs. We mix it into the layers and scatter a bit more on top before serving for extra charm.

Scalloped potatoes are typically baked raw with a simple cream sauce, but Dauphinoise potatoes take things a delicious step further. We simmer the sliced potatoes in a warm bath of cream, milk, garlic, and bay leaves first—just until they’re barely tender. This quick boil infuses every slice with flavor and gives the final dish that silky, melt-in-your-mouth texture. It’s a little  trick that makes all the difference.

Once the potatoes have had their creamy simmer, it’s time to layer up the goodness. Spoon half of the tender slices into a buttered baking dish and shower them with a generous handful of shredded Gruyère—that nutty, melty cheese that makes everything feel just a little fancy. Add the rest of the potatoes, more cheese, and then pour a couple cups of that infused cream mixture right over the top. It should just peek up around the edges, not drown the dish. Into the oven it goes until golden, bubbly, and irresistibly crisp on top. Depending on your oven, the broiler is key for the browning step!

(With the extra infused cream mixture, I made a quick cheese sauce for pasta!)

When the potatoes emerge from the oven all golden and bubbling, the hardest part is waiting—but trust, it’s worth it. Let the dish rest for at least 15 minutes so the cream can settle and soak into every layer, giving you clean slices and maximum flavor. Just before serving, sprinkle with a few fresh thyme leaves for a pop of color and that earthy, herby finish that makes the whole thing sing.

And there you have it—our Nancy Meyers moment in potato form. Cheesy, creamy, golden and gently fussed-over in exactly the right ways. If this is what spring tastes like, I’m never looking back.

Keep an eye out for those buttermilk chicken thighs and that minty celery salad—they’re strolling in next. And if you make these potatoes for your Easter table (or, let’s be honest, a random Tuesday night), leave a comment below and let me know how it all turned out. I’m cheering you on from my kitchen.

The Most Lovely Dauphinoise Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 4 reviews

• Author: Joy the Baker
• Prep Time: 30 minutes
• Cook Time: 45-55 minutes
• Total Time: about an hour and a half
• Yield: Serves 6-8 1x
• Category: holiday, potato, brunch, easter
• Method: baking

Pin Recipe

Print Recipe

---

Description

Think of these Dauphinoise potatoes as scalloped potatoes all dressed up for Easter—extra creamy, super cheesy, and just a little bit French in the best way.

---

Ingredients

Scale 1x2x3x

• 1 tablespoon unsalted butter, for the pan
• 8 ounces Gruyère cheese, grated (about 2 cups)
• 3 pounds Yukon Gold potatoes, peeled and sliced into ¼-inch rounds
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1 1/2 cups whole milk
• 1 – 1 ½ teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon ground nutmeg
• 1 tablespoon Dijon mustard
• 2 dried bay leaves
• 1 teaspoon fresh thyme leaves, plus more for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prep the oven and pan: Arrange a rack in the center of the oven and preheat to 350°F. Butter a 9×13-inch (or any 4-quart) baking dish.
2. Infuse the potatoes: In a large pot, combine the sliced potatoes, minced garlic, heavy cream, whole milk, 1 teaspoon salt, black pepper, nutmeg, mustard, and bay leaves. Bring to a gentle simmer over medium heat, stirring often, until the potatoes are just fork-tender but still holding their shape, 5 to 7 minutes. Remove from heat and discard the bay leaves.
3. Layer the goodness: Using a slotted spoon, transfer half of the potatoes to the prepared baking dish, spreading them in an even layer. Sprinkle half of the grated Gruyère over the top along with 1 teaspoon of fresh thyme leaves. Repeat with the remaining potatoes smoothing the potatoes into an even layer. Taste the creamy mixture and add another generous pinch of salt to your taste. Pour about 1 1/2 cups of the creamy mixture over the layers of potatoes—just enough to keep everything luscious without overflowing. Finish with the remaining gruyere cheese.
4. Bake to perfection: Slide the dish into the oven and bake for 40 to 45 minutes, until the top is golden brown and bubbly (finishing the potatoes with the broiler if necessary to brown), and a knife slides easily through the layers.
5. Let it rest and serve: Sprinkle with fresh thyme and let cool for at least 15 minutes before serving—just enough time to pour yourself a glass of wine and admire your handiwork.

---