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Gratin Dauphinois de Solange

Rated as 4.89 out of 5 Stars

"Gratin Dauphinois is the perfect accompaniment to a roast or roast beef."
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1 h 20 m servings 627
Original recipe yields 6 servings


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Rub the cut sides of the garlic over the bottom and sides of an 8-inch baking dish.
  3. Spread a layer of potato slices in the bottom of dish. Pour in a third of the heavy cream; sprinkle a third of the Comte cheese on top. Season with salt and black pepper. Repeat layers twice more, ending with layers of heavy cream and Comte cheese.
  4. Bake in the preheated oven until potatoes are tender and cheese is golden brown, about 1 hour.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 627 calories; 49.9 29.5 17.2 180 209 Full nutrition

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Read all reviews 8
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Classic recipe! Simple and pure flavors. I did have to increase the baking time to about 90 minutes, tenting the dish lightly with foil the last 30 minutes. The nice thing is, this needs t...

Used a starchy potato cut 1/8 inch thick. Takes a good 90 minutes to cook.Used half and half instead of heavy cream. Used Swiss cheese and a bit of Provolone since I could not find Comté. Season...

Very easy and tasty. I brought it to a Christmas party and it was a hit. I couldn't find Comte cheese at my local market and didn't have time to go searching for it, so substituted an aged Gruye...

Wonderful dish. Researched and found that I could use Gruyère or Provolone in place of the Comte, so used Provolone. Excellent.

Easy to make and turned out well. Everyone had seconds.

Great starch side dish.

It was delicious! I did make some changes, though. I used Gruyere cheese. I also used half milk and half cream. I diced a little garlic and mixed it in. I think next time I may cook it a ta...

The Comte cheese is required. It formed up and was extremely rich and wonderful.