Gratin Dauphinois


How to Make Gratin Dauphinois

(A traditional French creamy potato gratin — without cheese in the classic version)

Ingredients

  • 1 kg potatoes (Yukon Gold or other waxy potatoes)

  • 2 cups (500 ml) heavy cream

  • 1 cup (250 ml) whole milk

  • 2 garlic cloves, minced

  • 1 additional garlic clove (to rub the dish)

  • 2 tablespoons butter

  • Salt and black pepper

  • A pinch of nutmeg (optional)

  • Optional (non-traditional): grated Gruyère cheese for a cheesy version

Instructions

1. Prepare the dish

  1. Preheat the oven to 160–170°C (320–340°F).

  2. Cut a garlic clove in half and rub it all over the inside of a baking dish.

  3. Grease the dish lightly with butter.

2. Prepare the potatoes

  1. Peel the potatoes.

  2. Slice them very thinly (about 2–3 mm), ideally using a mandoline for even slices.

  3. Do not wash the slices — the starch helps the gratin thicken.

3. Heat the cream mixture

  1. In a saucepan, combine heavy cream, milk, minced garlic, salt, pepper, and nutmeg.

  2. Warm gently over low heat (do not boil).

  3. Taste and adjust seasoning.

4. Assemble the gratin

  1. Arrange potato slices neatly in the dish, layering them evenly.

  2. Pour the warm cream mixture over the potatoes until mostly covered.

  3. Dot the top with small pieces of butter.

  4. Optional: Sprinkle grated Gruyère on top if you prefer a cheesy version.

5. Bake

  • Bake for 1 hour to 1 hour 20 minutes, until the potatoes are completely tender and the top is golden and bubbling.

  • A knife should easily slide through the potatoes without resistance.

6. Rest and serve

  • Let the gratin rest for 10–15 minutes before serving — this helps it set.

  • Serve warm as a side dish with roasted meats, poultry, or a simple green salad.