These dauphinoise potatoes are elegant, delicious, and irresistibly cute. Thinly sliced potatoes are simmered in cream, layered with gruyère and fontina, then baked in individual tins until golden and crisp. The interior is tender and creamy while the edges turn cheesy and crunchy — pure comfort.
I have a delightful potato side for your Thanksgiving table.
These single-serving dauphinoise potatoes are basically a scalloped potato reimagined in muffin tins. Thin potato slices are combined with a rich cream sauce and a generous amount of gruyère and fontina for deep, nutty flavor and excellent melt. They look special but are easier to make than they seem.
The potatoes turn tender and silky, with a luscious, cheesy center and a crisp, golden top. They complement a Thanksgiving spread beautifully, but are equally welcome with roast meat, fish, or a simple weeknight dinner.
There is some slicing and layering, but the trick is to keep the potato slices very thin so the cream can coat each layer and the oven does the rest. This creates those nearly translucent, melt-in-your-mouth layers that make dauphinoise so irresistible.
Every summer in northern Michigan I get dauphinoise like this at a favorite café, where they serve it alongside buttery whitefish. The potatoes there are so meticulously layered they almost dissolve on the tongue. Recreating that texture at home was my goal — and this single-serving method gets you very close.
I chose the muffin tin approach because it makes portions easy and neat. Each round holds many thin layers and stays together when served, which is both practical and charming.
This is how I make them
To ensure the potatoes are tender throughout, slice them thinly and simmer them briefly in cream and milk with garlic and seasonings. Simmering softens the potatoes so they finish perfectly in the oven.
Once fork-tender, the potato slices are layered into the tins with generous amounts of grated gruyère and fontina and a few sprigs or pinches of thyme. I use both cheeses for flavor and meltability — gruyère brings the nutty, savory notes while fontina gives a lovely stretch and creaminess.
The tins bake until the tops bubble and turn golden, creating those coveted browned, slightly crisp cheese edges. The contrast between crunchy cheese and soft potato layers is why people love this dish.
Edges become crisp and toasty, while the centers remain delicate and silky. When unmolded, each mini gratin is an attractive, individual portion that looks as good as it tastes.
They’re adorable and impressive on the plate, and far less fussy than you might think. The result is a rich, elegant side that’s perfect for holiday entertaining or any special meal.
These will be a hit at your next holiday — or any dinner where you want something comforting and beautiful.
Dauphinoise Potatoes with Gruyere and Fontina
Dauphinoise Potatoes
16 to 24
40 mins
45 mins
5 mins
1 hr 30 mins
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Ingredients
- 2 pounds yukon gold potatoes, thinly sliced
- 2 cups heavy cream
- 2 cups milk
- 4 garlic cloves, minced
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon dried sage
- 1/4 teaspoon thyme (dried)
- 1/4 teaspoon freshly ground nutmeg
- 8 ounces gruyère, freshly grated
- 8 ounces fontina, freshly grated
- Fresh thyme for serving
Instructions
- Preheat the oven to 350°F. Spray two muffin tins with nonstick spray.
- Thinly slice the potatoes about 1/8 inch thick (a mandoline works well). Place the slices in a large pot.
- Pour the cream and milk over the potatoes. Add garlic, salt, pepper, sage, thyme, and nutmeg. Bring to a simmer over medium heat and simmer until the potatoes are fork-tender, about 8 to 10 minutes.
- Using a slotted spoon or tongs, place a few potato slices into each muffin cup. Sprinkle with a mix of fontina and gruyère, add another layer of potatoes, and top with more cheese. Spoon some of the cream from the pot into each tin until it is about 3/4 full. Finish with extra cheese if desired.
- Repeat until all tins are filled. Depending on slice thickness you should get 15 to 24 servings. You don’t need to use all the cream—only enough to fill tins 3/4 full after layering.
- Bake for 40 to 45 minutes, until tops are golden and bubbly. Let cool 5 to 10 minutes, then run a knife around the edges and remove the rounds. Garnish with fresh thyme and serve.
Notes
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All that crispy cheese is mine.