Can Dauphinoise Potatoes Be Made Without Cream?

Dauphinoise potatoes are a classic dish that originates from the Dauphiné region of France. Traditionally, they are made with heavy cream, butter, and cheese.

Can Dauphinoise Potatoes Be Made Without Cream?

Yes, you can still make a delicious gratin dauphinoise without cream. Typically, this recipe will have some cheese in it. That helps the creaminess of the dish.

In this blog post, we will explore how to make these delicious potatoes without cream. Then, we will talk about how to make them in different ways so that everyone can enjoy them.

What is Dauphinoise Potatoes?

dauphinoise potatoes

Dauphinoise Potatoes, also known as Potato Dauphinoise or Gratin dauphinoise, is a French dish made with sliced potatoes cooked in milk or cream and served in the gratin technique.

These creamy potatoes baked in a thick garlic sauce and topped with Gruyere cheese are a rich and decadent French side dish.

Can Dauphinoise Potatoes be Made without Cream?

A classic French dish, Gratin dauphinoise is made with thinly sliced potatoes in a rich, creamy sauce.

The traditional recipe uses heavy cream to give the dessert a luxurious feel. However, the cream has too much fat and cholesterol to be included in a nutritious diet for many individuals.

Fortunately, you can still make a delicious gratin dauphinoise without cream.

Making a delicious meal that you don’t have to feel guilty about eating is as simple as using fat-free or non-dairy milk, Gruyère cheese, a little light butter, and enough herbs and spices.

How to Make Dauphinoise Potatoes without Cream?

Low-fat Dauphinoise Potatoes without Cream Recipe

In this recipe, we use some low-fat cheese. We can’t have a creamy sauce since we don’t want to use too much fat. But the cheese is a suitable replacement for creaminess.


  • Eight medium-sized Yukon Gold, Maris Piper, or russet potatoes
  • Two tsp thyme
  • One bay leaf
  • One and a half cups of fat-free milk
  • Two cups of gruyere cheese that’s been grated
  • Two tablespoons of light, fat-free unsalted butter
  • Two teaspoons of olive oil
  • One clove of garlic that’s been minced
  • ½ teaspoon of salt
  • ½ teaspoon of pepper


  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Take a baking dish and oil the bottom with olive oil using a paper towel. Using a spoon, massage the garlic into the base of the dish. Remove any remaining minced garlic once rubbed into the bottom of the dish.
  3. Because we’re replacing the cream with Gruyere, we’ll be building cheesy layers. Slice potatoes until they are roughly medium thickness, which is an excellent place to start.
  4. In a large mixing dish, combine the melted fat-free butter, salt and pepper, minced garlic from before, and potatoes. Stir until the potatoes are well-coated.
  5. Place a third of the potatoes in the bottom of the dish. On top of the layer of potatoes, add a thin layer of Gruyere. Repeat until you’ve used up both ingredients three times.
  6. Place the milk, bay leaf, and thyme in a saucepan. Bring to a boil over medium-high heat. Pour the heated milk mixture over the potatoes and cheese. This should melt the cheese.
  7. Cover the dish in aluminum foil and bake for about 40 minutes at 425°F. When you can remove the aluminum foil and check that the potatoes are soft in the sauce by poking them with a fork, you’ll know it’s done.
  8. Remove the foil, and bake for a further 10 minutes to brown the dauphinoise on top.
  9. Remove the dish from the oven and set it aside for five minutes before serving.

Vegan Dauphinoise Potatoes Recipe

This dauphinoise recipe has the same creamy texture as its original counterpart but without the milk or cream.


  • Eight medium-sized Yukon gold or russet potatoes
  • Two tablespoons of olive oil
  • One tablespoon of cornstarch
  • Two tablespoons of nutritional yeast
  • One cube of vegetable stock
  • Three cups of unsweetened almond milk
  • One onion


  1. Preheat your oven to 350°F for 5 minutes.
  2. Slice the potatoes thinly, about an eighth to a quarter-inch thick. Then, place the potatoes in a large shallow baking dish.
  3. In a skillet, saute the onions in olive oil for about two minutes or until they are translucent and have browned at the tips.
  4. In a mixing dish, combine all almond milk and cornstarch and mix well until the cornstarch is completely dissolved.
  5. In a large saucepan, combine the almond milk mixture, nutritional yeast, cube of vegetable stock, salt, and pepper. Bring to a boil over medium-high heat. Reduce the heat to low and simmer once you’ve seen bubbles.
  6. While it simmers, often stir to help the mixture thicken. Once smooth, pour the mixture over the layers of potato and cover the baking dish with aluminum foil.
  7. Place the dish in the oven and bake for about a half-hour.
  8. Check the potatoes for consistency and doneness by using a fork. Then remove the aluminum foil and bake for another 15 minutes, or until golden brown on top.
  9. Serve after it’s cooled for about five minutes.

Quick Dauphinoise Potatoes without Cream Recipe

If you don’t have much time, you may try to cut down the prep time by using the saucepan to thicken the sauce. 

Try this recipe!


  • Six russet potatoes
  • One minced garlic clove
  • One cup of shredded Swiss cheese
  • Two cups of low-fat milk
  • One tablespoon of cornstarch
  • Two cups of gruyere cheese that’s been grated


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Slice the potatoes until they are about ¼ of an inch thick or thinner is ideal. To minimize browning, rinse the potatoes in cold water before cooking.
  3. In a medium pan, combine the milk, garlic, and cornstarch over medium heat. Bring to a simmer slowly while stirring. It should start to thicken somewhat after a few moments.
  4. After about two minutes of simmering, add the sliced potatoes to the pan, then simmer for another 10 minutes. When the potatoes are soft, they’re ready.
  5. After done simmering, transfer the potatoes to a buttered baking pan or ovenproof dish. You may bake these for 25 minutes at this point and then serve them.


Why does cream split in dauphinoise potatoes?

It’s because the sauce is acidic. Adding a thickening agent to neutralize it before cooking helps prevent this from happening.

How do you thicken dauphinoise potatoes?

Adding a thickening agent like cornstarch, flour, or arrowroot will stabilize the sauce and thicken it.

What is the difference between potato gratin and dauphinoise?

The main difference is dauphinoise potatoes use raw potatoes, whereas a gratin starts with boiled potatoes.

The original recipe for gratin dauphinoise uses thinly raw potato slices, milk or cream, and sometimes Gruyère cheese, then cooked in a buttered dish rubbed with garlic.

While potato au gratin uses boiled potatoes from the very beginning.

How do you make Jamie Oliver potato dauphinoise?

Jamie Oliver dauphinoise potatoes use grated cheese like cheddar, Gruyere, or Parmesan to mix with the milk sauce.