Authentic Gratin Dauphinois Recipe

Name: Authentic Gratin Dauphinois Recipe
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.5 kg Yukon Gold potatoes (peeled and thinly sliced); 2 cups heavy cream; 1 cup whole milk; 2 cloves garlic (minced); 1 tsp nutmeg (freshly grated); 1 tsp salt; 1/2 tsp black pepper

110 min 6 servings Medium

All Recipes

Indulge in the classic French Gratin Dauphinois: thinly sliced potatoes baked in cream and milk with garlic and nutmeg, without cheese.

Prep

20 min

Cook

90 min

Total

110 min

Servings

Difficulty

Medium

Gratin Dauphinois is a quintessential French dish that hails from the Dauphiné region. This classic recipe celebrates the humble potato, transforming it into a luxurious side dish. Unlike its cheesy cousin, Gratin Savoyard, the authentic Gratin Dauphinois relies on the simple yet rich flavours of cream, milk, garlic, and a hint of nutmeg. The key to a perfect Gratin Dauphinois lies in the thickness of the potato slices and the balance of creaminess. The potatoes should be sliced thinly, ideally 3 mm (1/8 inch) thick, to ensure even cooking. Simmering the potatoes in cream and milk before baking not only infuses them with flavour but also ensures a tender and creamy texture.

Instructions

Prepare the baking dish

Preheat your oven to 160°C (320°F). Butter a 23x33 cm (9x13 inch) baking dish generously.

Pro tip: Butter prevents sticking and adds flavour.

Slice the potatoes

Using a mandoline, slice the potatoes to a thickness of 3 mm (1/8 inch).

Pro tip: Uniform slices ensure even cooking.

Simmer potatoes in cream

In a large pot, combine cream, milk, garlic, nutmeg, salt, and pepper. Add the potato slices and bring to a gentle simmer over medium heat. Simmer for 10 minutes, stirring occasionally.

Pro tip: Simmering infuses the potatoes with the garlic and nutmeg flavour.

Arrange in baking dish

Transfer the potato slices to the prepared baking dish, layering them evenly. Pour any remaining cream mixture over the top.

Bake the gratin

Cover the dish with foil and bake in the preheated oven for 60 minutes. Remove the foil and bake for an additional 30 minutes, or until the top is golden brown and the potatoes are tender.

Pro tip: Test doneness by inserting a sharp knife; it should slide easily through the potatoes.

Serve hot

Let the gratin rest for a few minutes before serving hot as a side dish.

💡

Tips & Tricks

Use a mandoline for even potato slices.
Opt for waxy potatoes like Yukon Gold.
Simmer potatoes in cream to infuse flavour.
Test doneness with a sharp knife tip.

Frequently Asked Questions

What is the traditional gratin dauphinois?

Traditional gratin dauphinois is a French dish made with thinly sliced potatoes baked in cream and milk, flavoured with garlic and nutmeg, without cheese.

How thick should the potato slices be?

The potato slices should be about 3 mm (1/8 inch) thick for even cooking.

What type of potatoes are best for gratin dauphinois?

Waxy potatoes like Yukon Gold are best for gratin dauphinois as they hold their shape well.

Can I add cheese to gratin dauphinois?

Cheese is not traditional in gratin dauphinois. For a cheesy variation, try gratin savoyard.

How do I know if the gratin is done?

The gratin is done when a sharp knife slides easily through the potatoes, and the top is golden brown.

Can gratin dauphinois be made ahead?

Yes, you can prepare it up to the baking step and refrigerate for up to 24 hours before baking.

What's the difference between gratin dauphinois and scalloped potatoes?

Gratin dauphinois is a French version without cheese, while scalloped potatoes often include cheese and a roux-based sauce.

Serving Suggestions

Gratin Dauphinois pairs beautifully with roast meats or can be enjoyed as a standalone vegetarian dish. If you're inclined towards a cheesier version, consider trying Gratin Savoyard, which incorporates cheese. To make ahead, prepare the dish up to the baking step and refrigerate for up to 24 hours. Bake just before serving. Leftovers can be stored in the refrigerator for 2-3 days; reheat gently in the oven to maintain the creamy texture.

Nutrition per serving

350

Calories

Protein

18g

Fat

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