Rich, cheesy, and perfectly golden — this Potato Gratin (Dauphinoise) is made without cream yet tastes just as indulgent! A simple French-style side dish that pairs beautifully with roast meats, chicken, or a cozy vegetarian dinner.
My recipe for Potato gratin without cream is a favorite among my friends. Below is a step-by-step guide along with a video that will help you achieve the best baked potatoes for your next gathering, and yes, it’s cream-free. The incredible flavor of homemade Au Gratin Potatoes will definitely enhance your dinner or lunch!
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Potato Gratin Recipe Without Cream
This classic French potato gratin recipe is a timeless side dish loved all around the world. Gratin is a traditional French baking technique where the top of a dish is baked until it forms a crispy golden crust — often bubbling with melted cheese. The word gratin comes from the French term grâtiner, meaning “to brown,” while au gratin refers to that irresistible cheesy, browned topping that makes every bite so satisfying.
In my kitchen, potato gratin without cream has become a weekly favorite. My family — especially my little one — can’t get enough of it! It’s rich, cheesy, and comforting, yet light enough to enjoy often.
Traditionally, French Potato Gratin (Gratin Dauphinois) is made with heavy cream, giving it a rich and velvety texture. But for a lighter version, I skip the cream and use full-fat milk instead. It’s easier on the stomach, lower in fat, and still turns out beautifully creamy. A sprinkle of cheese on top adds that classic au gratin look and flavor — totally optional but highly recommended!
So if you’re looking for a healthy, creamy potato gratin without cream, this easy recipe gives you all the taste and comfort of the classic version, with less heaviness — perfect for family dinners, holiday tables, or cozy weekends.
Potato Gratin vs Scalloped Potatoes
Both dishes are more or less the same but here is the simple difference that makes a big difference in taste.
Potato Gratin (also called Au Gratin Potatoes) includes cheese between the layers and on top, creating a golden, crispy crust with a rich flavor.
In short: Potato Gratin (Au Gratin Potatoes) → cheesy, golden, crisp.
Scalloped potatoes are thick-sliced and bake with garlic, flour, and creamy milk sauce and no cheese inside. They’re comforting, tender, and mild in flavor — perfect for homestyle meals.
In short: Scalloped Potatoes → creamy, no cheese.
How to Select Potatoes for Gratin
The secret to a perfect potato gratin without cream starts with choosing the right kind of potato. The variety you use affects both texture and flavor.
1. Use Waxy or All-Purpose Potatoes
Waxy or all-purpose potatoes hold their shape after baking, giving you neat layers that stay creamy, not mushy.
Best Choices:
- Yukon Gold (US/Canada): Slightly buttery, perfect balance of starch and moisture.
- Desiree or Charlotte (UK/Australia): Firm, smooth texture — great for even layering.
- Red Potatoes: Work well if sliced thin and cooked slowly.
2. Avoid Starchy Potatoes for This Version
Russet or Idaho potatoes are high in starch — they tend to fall apart easily and can make your gratin grainy, especially when baking without cream.
3. For a Creamier Texture (Optional)
If you prefer a softer, melt-in-mouth gratin, mix half waxy + half starchy potatoes. This combo gives structure and natural creaminess without heavy cream.
Tip: Slice potatoes evenly (about ⅛ inch thick) using a mandoline slicer or sharp knife. Even slices cook uniformly, giving you that beautiful stacked look with crispy golden edges.
Ingredients & Substitution
- Potatoes - medium-size waxy or all purpose potatoes are recommended to create the best flavor of gratin potatoes.
- Butter: 2 tablespoon salted butter, for the sauce and greasing the dish
- Flour: 2 tablespoon all-purpose flour, to make a smooth, creamy sauce
- Milk: 1 cup (240 ml) full-fat milk, for richness without cream
- Salt: ¼ tsp, or to taste
- Spices: ¼ teaspoon black pepper and a pinch of paprika for subtle warmth
- Cheese: 1 cup shredded mozzarella, for a golden, bubbly topping
- Parsley: Freshly chopped, for garnish
How to Make Potato Gratin Without Cream
Making this homemade au gratin potatoes is easier than you think — no fancy techniques, just a few simple steps that turn humble potatoes into a cheesy, golden dream. Let’s get started!
Step 1: Prepare the Potatoes
Start by peeling and thinly slicing the potatoes — aim for slices about ⅛ inch thick. You can use a mandoline slicer for perfect, even layers.
To remove excess starch and help them cook evenly, soak the slices in cold water for 5 minutes, then rinse and drain well. This little trick keeps your gratin tender and prevents the layers from sticking together.
Step 2: Make the Gratin Sauce (No Cream!)
In a medium pan over low heat, melt butter and stir in all-purpose flour. Cook for 1–2 minutes until it turns slightly golden and smells nutty — this helps remove the raw flour taste.
Slowly pour in milk, whisking constantly to keep the sauce silky smooth (no lumps allowed!).
Once it thickens slightly, season with salt, black pepper, and a pinch of paprika for a gentle warmth. Keep stirring until your sauce looks creamy and glossy — that’s your perfect cream-free gratin base.
Step 3: Layer the Gratin
Grease a baking dish with butter or oil. Arrange a layer of sliced potatoes, pour some of the sauce evenly over them, and sprinkle a generous handful of shredded cheese (Gruyère, cheddar, or mozzarella all work beautifully).
Repeat the layering process until all the potatoes and sauce are used — finishing with a cheesy top layer. Cover the dish tightly with aluminum foil to help the potatoes steam and soften during baking.
Step 4: Bake to Perfection
Place your dish in a preheated oven at 220°C (428°F) and bake for 1 hour or until the potatoes are tender when pierced with a knife.
Step 5: Broil for That Signature Golden Top
Remove the foil carefully and sprinkle a final layer of mozzarella or your favorite melting cheese on top.
Switch the oven to broil (or bake from the top) for about 5 minutes, until the surface turns beautifully golden, bubbly, and crisp — the hallmark of a perfect au gratin!
Step 6: Serve and Enjoy
Let it rest for 5–10 minutes before serving — this helps the layers set and makes slicing easier. Serve warm as a side for roast chicken, beef, or your favorite main dish, and get ready for everyone to ask for seconds!
Pro Tips
Here are a few tips and tricks for beginners trying au gratin at home:
- Best Cheese for Gratin: Cheese is the star of any gratin — it adds flavor, creaminess, and that irresistible golden crust. Traditional recipes call for Gruyère, but it can be expensive. I love using a mix of cheddar and mozzarella — they melt beautifully, brown evenly, and give a rich, cheesy taste at a fraction of the cost.
- Ideal Baking Dish: Choose a shallow baking dish to ensure even cooking and a beautifully browned top. An 11 x 7-inch dish works perfectly, but feel free to use whatever you have — just remember that deeper dishes may need a slightly longer baking time.
- Best Potatoes to Use: Use starchy or all-purpose potatoes (like Yukon Gold or Desiree) for the creamiest, most flavorful gratin. They hold their shape but become tender and melt-in-your-mouth after baking.
- Cream Alternatives: If you’re skipping cream, full-fat milk is your best friend. It gives a smooth, silky sauce that keeps your gratin rich without being heavy.
- Don’t Overpour the Sauce: Pour just enough sauce to coat the potato layers. Too much will make the gratin runny and watery after baking.
- Dry the Potatoes: Before layering, make sure the potato slices are well-drained and patted dry. Wet or watery potatoes can make the dish soggy and prevent a crisp top.
- Wrapping & Broiling: Cover the dish with foil during the first part of baking. After 1 hour, remove the foil, top with mozzarella or your favorite melting cheese, and broil for a few minutes. This gives the gratin its signature golden, bubbly, au gratin finish.
How to Store, Freeze, and Reheat Potato Gratin
Keeping your potato gratin without cream fresh is easier than you think! Follow these tips to enjoy leftovers without losing flavor or texture.
Storing in the Fridge
- Cool completely after baking.
- Cover tightly with plastic wrap or foil, or store in an airtight container.
- Keeps well for up to 3–4 days.
✔ Tip: Let the gratin come to room temperature before reheating — this helps it heat evenly.
Freezing
- Cool completely and wrap the gratin tightly in aluminum foil or place in a freezer-safe container.
- Freeze for up to 2–3 months.
- For best results, freeze before baking or after the first bake but before broiling the top.
✔ Tip: Freezing fully baked gratin with the top already browned can sometimes make the cheese a bit rubbery. Freezing before the final broil ensures the top stays crispy after reheating.
Reheating
- Oven Method (Recommended): Preheat to 350°F (175°C). Cover with foil and bake for 20–25 minutes (or until heated through). Remove foil and broil 3–5 minutes for a golden, bubbly top.
- Microwave Method: Works for quick reheats. Heat individual portions on medium power for 2–4 minutes, stirring halfway if possible. Oven finishing is still best for a crisp top.
✔ Tip: Add a splash of milk if the gratin looks a little dry before reheating — it keeps it creamy.
What to Serve With Potato Gratin
Potato gratin without cream is rich, cheesy, and comforting — so it pairs wonderfully with a variety of mains and sides. Here are some ideas to inspire your next meal:
🥩 Proteins
- Baked Chicken Breast or Tandoori Chicken: Juicy, flavorful, and a perfect contrast to the creamy potatoes.
- Hot Honey Chicken Tenders: Sweet, sticky, tangy and savory — they pair beautifully with the cheesy gratin.
- Roast Beef or Lamb Chops: The hearty flavors of roasted meat balance the soft, cheesy texture of the potatoes.
- Grilled or Pan-Seared Salmon: Light and elegant, perfect for when you want something less heavy.
🥗 Vegetables & Sides
- Oven Fries: Double up on potato goodness for the ultimate comfort meal.
- Honey Garlic Skillet Corn: Sweet and buttery corn complements the savory flavor of gratin perfectly.
- Roasted Carrots or Sautéed Mushrooms: Add earthy, caramelized depth to your plate.
- Green Beans Almondine or Steamed Broccoli: Bring a touch of freshness and crunch to balance the creamy dish.
🥙 Salads
- Macaroni Salad: A classic side for BBQs and casual dinners.
- Chickpea Salad: Protein-packed and refreshing — a great contrast to rich gratin.
- Mixed Leafy Salad with Vinaigrette: Light and tangy, it cuts through the richness for a balanced meal.
✔ Tip: Potato gratin is perfect for both weeknight dinners and special occasions — from Sunday roasts to festive gatherings, it complements almost any menu!
FAQS
Make sure the gratin creamy sauce is thick and smooth in texture. Don't add too much sauce. Well Balanced the sauce with cheese as it's the main reason for curdling. Make sure the potatoes are dried or wet. It should be watery otherwise the curdling effect will be prominent. Keep the right proportion of sauce on potatoes as it will give the best texture after baking. Preheat the oven otherwise the potatoes will release water.
Both are traditional French potato bakes, but they differ in richness and ingredients:
🥛 Gratin Dauphinoise: Made with milk or cream (sometimes both) for a silky, luxurious texture.
🍲 Gratin Savoyard: Uses stock or broth instead of cream, giving a lighter, savory flavor and a crispier top.
This recipe is inspired by both — a Dauphinoise-style gratin made without cream, offering the creaminess you love but in a lighter, more balanced way.
💬 Fun fact: Both dishes come from regions in the French Alps — Dauphiné and Savoie — and are classic examples of rustic French comfort food.
Best to store it for 4 to 5 days in an airtight container. Make sure to refrigerate.
Yes, you can! Preheat the oven and keep the baking dish for 10 to 15 minutes. If gratin seems dry then add little milk or cheese but this is all optional.
More or less the both are the same with little difference as the dauphinoise doesn't contain cheese. Many people use half boiled potatoes to make gratins while in Dauphinoise the potatoes are not precooked.
You can soak potatoes just for 5 to 10 minutes but avoid soaking for a long time as it will release the starch. We need starch in this recipe to make a stack of baked potatoes.
Simply mix frozen potatoes with cheese sauce and gently give it a good mix. Now layer it in a baking dish (note the size of your air fryer) and place it in a air fryer at 165°C or 329°F for 15 minutes to 20 minutes.
Gratin Dauphinoise: Made with milk or cream for a rich, silky texture.
Gratin Savoyard: Uses stock instead of cream, giving a lighter, more savory dish.
This version is Dauphinoise-style without cream, so you get the creaminess with fewer calories!
Use waxy or all-purpose potatoes like Yukon Gold or Desiree. They hold their shape while baking and create creamy, tender layers. Avoid starchy potatoes like Russets unless you slice very thinly.
Absolutely! Assemble the gratin in advance and refrigerate for up to 24 hours before baking. This makes it perfect for holidays or dinner parties.
Traditionally, Gruyère cheese is used for authentic French-style potato gratin — it melts beautifully and adds a nutty, slightly sweet flavor. However, it can be pricey, so you can easily substitute with cheddar, mozzarella, or a mix of both.
✔ Tip: Mixing two kinds of cheese gives the best flavor and texture — for example, cheddar for taste and mozzarella for melt!
Best Recipes To Try
You Must Love These Potatoes 🥔: Potato Wedges | Smiles | Potato Pancake | Cheese ball with Potato | Potato Finger | Hash Browns | Crispy Potato Chips
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Potato Gratin Recipe Without Cream (Dauphinoise)
Equipment
- Shallow baking dish
Ingredients
- 3 Potatoes Medium Size (waxy or all purpose potatoes)
- 1 tablespoon Butter salted
- 1 tablespoon Flour All purpose flour
- 1 Glass Milk - 1 Glass Full Fat (for best result)
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- ¼ teaspoon Paprika
- 1 cup Mozzarella Cheese shredded
- Parsley for garnish finely chopped
Instructions
Prepare Potatoes
- Start by peeling and thinly slicing the potatoes — aim for slices about ⅛ inch thick. You can use a mandoline slicer for perfect, even layers.
- To remove excess starch and help them cook evenly, soak the slices in cold water for 5 minutes, then rinse and drain well. This little trick keeps your gratin tender and prevents the layers from sticking together.
Make Gratin Sauce Without Cream
- In a medium pan over low heat, melt butter and stir in all-purpose flour. Cook for 1–2 minutes until it turns slightly golden and smells nutty — this helps remove the raw flour taste.
- Slowly pour in milk, whisking constantly to keep the sauce silky smooth (no lumps allowed!).
- Once it thickens slightly, season with salt, black pepper, and a pinch of paprika for a gentle warmth. Keep stirring until your sauce looks creamy and glossy — that’s your perfect cream-free gratin base.
Layer The Gratin
- Grease a baking dish with butter or oil. Arrange a layer of sliced potatoes, pour some of the sauce evenly over them, and sprinkle a generous handful of shredded cheese (Gruyère, cheddar, or mozzarella all work beautifully).
- Repeat the layering process until all the potatoes and sauce are used — finishing with a cheesy top layer. Cover the dish tightly with aluminum foil to help the potatoes steam and soften during baking.
Bake
- Place your dish in a preheated oven at 220°C (428°F) and bake for 1 hour or until the potatoes are tender when pierced with a knife.
Broil For Signature Golden Top
- Remove the foil carefully and sprinkle a final layer of mozzarella or your favorite melting cheese on top.
- Switch the oven to broil (or bake from the top) for about 5 minutes, until the surface turns beautifully golden, bubbly, and crisp — the hallmark of a perfect au gratin!
Serve
- Let it rest for 5–10 minutes before serving — this helps the layers set and makes slicing easier. Serve warm as a side for roast chicken, beef, or your favorite main dish, and get ready for everyone to ask for seconds!
Video
Notes
-
Here are a few tips and tricks for beginners trying au gratin at home:
- Best Cheese for Gratin: Cheese is the star of any gratin — it adds flavor, creaminess, and that irresistible golden crust. Traditional recipes call for Gruyère, but it can be expensive. I love using a mix of cheddar and mozzarella — they melt beautifully, brown evenly, and give a rich, cheesy taste at a fraction of the cost.
- Ideal Baking Dish: Choose a shallow baking dish to ensure even cooking and a beautifully browned top. An 11 x 7-inch dish works perfectly, but feel free to use whatever you have — just remember that deeper dishes may need a slightly longer baking time.
- Best Potatoes to Use: Use starchy or all-purpose potatoes (like Yukon Gold or Desiree) for the creamiest, most flavorful gratin. They hold their shape but become tender and melt-in-your-mouth after baking.
- Cream Alternatives: If you’re skipping cream, full-fat milk is your best friend. It gives a smooth, silky sauce that keeps your gratin rich without being heavy.
- Don’t Overpour the Sauce: Pour just enough sauce to coat the potato layers. Too much will make the gratin runny and watery after baking.
- Dry the Potatoes: Before layering, make sure the potato slices are well-drained and patted dry. Wet or watery potatoes can make the dish soggy and prevent a crisp top.
- Wrapping & Broiling: Cover the dish with foil during the first part of baking. After 1 hour, remove the foil, top with mozzarella or your favorite melting cheese, and broil for a few minutes. This gives the gratin its signature golden, bubbly, au gratin finish.
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In love with baked potatoes then try this 'Au potato gratin'. Easy side dish to serve with dinner.