Gratin Dauphinoise
Prep time: 20 minutes
Cook time: 1 hour 15 minutes
Total time: ~1 hour 35 minutes
Servings: 6 servings
Country of Origin
France (Dauphiné region)
Description
Gratin Dauphinoise is the ultimate French potato gratin. Stripped of cheese, this traditional masterpiece relies entirely on the natural starches of Yukon Gold or Russet potatoes to bind and thicken the heavy cream. Gently infused with garlic and a subtle hint of nutmeg, the potatoes are sliced paper-thin and slow-baked until they are meltingly tender on the inside with a beautifully golden, caramelized top.
Presentation & How It's Eaten
It is traditionally served hot, straight from the baking dish. It makes a luxurious side dish alongside roasted meats—especially prime rib, roast lamb, or duck breast—where the rich, creamy sauce can mingle with the meat juices.
Ingredients
1.2 kg (2.6 lbs) baking potatoes (Yukon Gold or yellow potatoes work best)
600 ml (2.5 cups) heavy whipping cream (minimum 35% fat)
150 ml (2/3 cup) whole milk
3 cloves garlic (2 minced, 1 cut in half to rub the dish)
30g (2 tbsp) unsalted butter (for greasing)
A pinch of freshly grated nutmeg
Salt and freshly cracked black pepper
Step-by-Step Directions
Prepare the Baking Dish: Rub the inside of a large, shallow baking or gratin dish thoroughly with the cut side of the halved garlic clove, then grease generously with the unsalted butter.
Slice the Potatoes (The Golden Rule): Peel the potatoes and slice them into paper-thin rounds (about 2-3mm thick) using a mandoline or a very sharp chef's knife. Do not wash or rinse the potatoes after slicing. The starch left on the surface is essential to thicken the cream sauce.
Infuse the Liquid: In a large saucepan, combine the heavy cream, whole milk, minced garlic, a pinch of freshly grated nutmeg, salt, and pepper. Bring the mixture to a very gentle simmer over medium-low heat.
Simmer the Potatoes: Add the sliced potatoes directly to the simmering cream mixture. Cook gently for about 8 to 10 minutes, stirring carefully with a wooden spoon so they don't break. This releases the starch early and ensures even cooking.
Assemble and Bake: Transfer the potato and cream mixture into the prepared gratin dish, smoothing the top so the potato slices lay relatively flat. Place the dish on a baking sheet to catch any drips. Bake in a preheated oven at 150°C (300°F) for 1 hour to 1 hour and 15 minutes, or until the potatoes are completely tender when pierced with a knife and the top is deeply golden brown.
Rest before Serving: Let the gratin rest at room temperature for 10 to 15 minutes before slicing. This allows the starches to set, making it clean and easy to portion.
Optional
Gruyère Twist: While non-traditional, you can sprinkle 100g of grated Gruyère or Comté cheese over the top of the gratin during the last 15 minutes of baking for a bubbly, cheesy crust.
Herb Infusion: Simmer a sprig of fresh thyme or a bay leaf in the cream mixture, removing it before transferring the potatoes to the baking dish.
Cooking Tips
The No-Wash Rule: Never soak or rinse your potato slices in water after cutting them. Washing away the starch will prevent the cream from thickening, leaving you with a watery gratin.
Low and Slow: Baking at a lower temperature (150°C / 300°F) ensures the cream doesn't curdle or separate while the potato slices have plenty of time to cook to a melt-in-your-mouth texture.
Nutrition Facts
(Estimated per serving)
Calories: ~390 kcal
Total Fat: 29g
Saturated Fat: 18g
Cholesterol: 95mg
Sodium: ~280mg
Total Carbohydrates: 28g
Dietary Fiber: 3g
Sugars: ~3g
Protein: 5g
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