Gratin Dauphinois (French Potato Gratin)

About This Recipe

Gratin dauphinois is a French classic from the Dauphine region in the southeast, made from thinly sliced potatoes layered in a dish and baked slowly in garlic-infused cream (traditionally without cheese, despite common modern additions) until the potatoes turn meltingly tender and the top browns into a golden crust. It's often confused with gratin savoyard, which uses cheese and stock -- true gratin dauphinois relies entirely on cream and garlic for its richness. The technique that defines this dish is the slow, low bake: potatoes are sliced very thin (ideally with a mandoline for consistency), arranged in overlapping layers, and covered with cream infused with garlic and a touch of nutmeg, then baked at a moderate temperature for well over an hour so the potatoes cook through gently without the cream curdling or scorching. Pressing down on the potatoes partway through baking helps them settle into the cream evenly. Served as a rich side dish alongside roasted meats, gratin dauphinois is French comfort food at its most indulgent -- simple in ingredients but entirely dependent on patience and technique for its silky, luxurious result.

Ingredients

Serves 6

• 1.2 kgstarchy potatoes(peeled, very thinly sliced)
• 2 cupsheavy cream
• 0.5 cupwhole milk
• 3 clovesgarlic(1 halved for rubbing, 2 minced)
• 0.25 tspnutmeg
• 1.5 tspsalt
• 0.5 tspblack pepper
• 2 tbspbutter(for the dish)

Instructions

1. 1

   Prep the dish

   Preheat oven to 160C/325F. Rub a baking dish with the halved garlic clove, then butter it generously.

2. 2

   Infuse the cream

   Warm cream, milk, minced garlic, nutmeg, salt, and pepper together in a saucepan over low heat until just steaming, about 5 minutes. Do not boil.

3. 3

   Layer the potatoes

   Arrange a layer of sliced potatoes in the dish, overlapping slightly. Pour a portion of the warm cream over. Repeat layering until all potatoes are used, finishing with cream on top.

4. 4

   Press down

   Press the potatoes down gently with a spatula so they're mostly submerged in the cream.

5. 5

   Bake

   Bake uncovered 80-90 minutes, until the potatoes are completely tender when pierced with a knife and the top is deeply golden.

6. 6

   Rest and serve

   Let rest 10-15 minutes before serving, which allows the cream to set slightly and makes serving neater.

Variations

• •

  Add a layer of grated gruyere between the potato layers for a heartier, though less traditional, cheese-enriched version.

• •

  Use a mandoline-thin mix of potato and celeriac for a more complex, earthy flavor.

• •

  Add fresh thyme sprigs to the infusing cream for extra herbal depth.

Storage

Refrigerate up to 3 days in an airtight container. Reheat covered in a 160C/325F oven for 20-25 minutes until warmed through, as microwaving can make the cream separate.

Frequently Asked Questions