By Leslie Brenner

It’s hard to think of a side-dish more luxurious than gratin dauphinois. Not much more than thinly sliced potatoes layered with butter and cream, it’s soft and luscious on the inside, with a gorgeously browned (“gratinée”) crusty top that adds fabulous texture. It’s simple and perfect — the ideal accompaniment to all kinds of roasts and other meats and poultry.

RECIPE: Gratin Dauphinois

Traditionally, the dish is made without cheese, but if you prefer a cheesy version, go ahead and scatter grated Gruyère on top before baking.

Want to learn more about its history? Here’s a deep dive:

READ: “To make a traditional gratin dauphinois, back away from the cheese”

Did you enjoy this story? If so, you might like:

READ: A stellar Quiche Lorraine (custardy, bacony, buttery-crusted) is much easier to make than you might think

READ: Rich and soulful, classic beef bourguignon is the ultimate dinner party dish

READ: A chocolate mousse for every mood: This classic, easy-to-make French dessert is yours to customize

RECIPE: Quintessential Quiche Lorraine

RECIPE: Beef Bourguignon

RECIPE: Your Favorite Chocolate Mousse

Want a free or paid subscription to Cooks Without Borders’ Webby Award-winning newsletter, with recipes delivered to your inbox? Sign up below!