Gratin Dauphinois – Creamy and Authentic French Potato Bake
Gratin Dauphinois is a classic French potato dish made with thinly sliced potatoes, cream, and milk, baked until tender and golden brown. Unlike other potato gratins, it does not contain cheese, relying on slow cooking and creamy layers for its luxurious texture. Perfect as a side dish for roasted meats or a cozy comfort food, this recipe delivers an authentic taste of French cuisine.
Equipment
- Mandoline slicer or sharp knife
- Large saucepan
- 9x13 inch (22x33 cm) baking dish
- Mixing bowl
- Garlic clove
- Whisk
- Measuring cups and spoons
Ingredients
- Main Ingredients:
- 2 lbs 900g Yukon Gold or Russet potatoes (peeled and thinly sliced)
- 2 cups 500ml heavy cream
- 1 cup 250ml whole milk
- 1 garlic clove halved
- 1 tbsp unsalted butter for greasing the dish
- 1 tsp salt or to taste
- ½ tsp black pepper freshly ground
- A pinch of nutmeg optional
Instructions
- Step 1: Prepare the Baking Dish
- Preheat your oven to 325°F (160°C).
- Rub the inside of a baking dish with the halved garlic clove to lightly infuse the flavor.
- Grease the dish generously with butter to prevent sticking.
- Step 2: Slice the Potatoes
- Peel the potatoes and slice them thinly (about 1/8 inch or 3mm thick) using a mandoline slicer or sharp knife.
- Do not rinse or soak the potatoes after slicing—keeping the starch helps thicken the gratin naturally.
- Step 3: Heat the Cream Mixture
- In a saucepan over medium-low heat, combine:
- Heavy cream
- Whole milk
- Salt, black pepper, and nutmeg (if using)
- Warm the mixture gently, stirring occasionally. Do not let it boil—just heat until warm.
- Step 4: Layer the Potatoes
- Arrange the potato slices in even layers inside the greased baking dish.
- Pour some of the warm cream mixture over the potatoes after each layer to ensure even distribution.
- Continue layering until all the potatoes and cream mixture are used.
- Step 5: Bake the Gratin
- Place the dish in the preheated oven and bake uncovered for 60-75 minutes or until the potatoes are tender and the top is golden brown.
- To check for doneness, insert a knife into the center—the potatoes should be soft and fully cooked.
- Step 6: Rest and Serve
- Let the gratin rest for 10-15 minutes before serving. This allows the creamy layers to set properly.
- Serve warm as a side dish with roasted meats, poultry, or vegetables.
Notes
For extra flavor, add garlic-infused cream by simmering minced garlic in the cream mixture.
To make it richer, add small butter pieces on top before baking.
If making ahead, bake for 40-50 minutes, let cool, and reheat at 350°F (175°C) for 20 minutes before serving.
For a crispy topping, some variations include grated cheese (like Gruyère), but this is not part of the traditional recipe.
To make it richer, add small butter pieces on top before baking.
If making ahead, bake for 40-50 minutes, let cool, and reheat at 350°F (175°C) for 20 minutes before serving.
For a crispy topping, some variations include grated cheese (like Gruyère), but this is not part of the traditional recipe.