Here’s a classic French recipe for Gratin Dauphinois — creamy, cheesy, and beautifully golden.
🥔 Gratin Dauphinois
Ingredients (Serves 4–6)
- 2 lbs (900 g) potatoes, peeled and thinly sliced (Yukon Gold or similar)
- 2 cups (480 ml) heavy cream
- 1 cup (100 g) grated Gruyère cheese (optional, for richer flavor)
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- Pinch of nutmeg (optional)
- Butter, for greasing the dish
Instructions
1️⃣ Preheat Oven
- Preheat oven to 350°F (175°C).
- Butter a 9×13-inch baking dish or similar.
2️⃣ Prepare Potatoes
- Peel and slice potatoes thinly, about 1/8 inch thick.
- Optional: soak slices in cold water for 10 minutes to remove excess starch, then drain and pat dry.
3️⃣ Make Cream Mixture
- In a bowl, mix heavy cream, garlic, salt, pepper, and nutmeg.
4️⃣ Layer Potatoes
- Arrange a layer of potato slices in the dish.
- Pour a little of the cream mixture over the layer.
- Sprinkle some Gruyère cheese if using.
- Repeat layers until all potatoes, cream, and cheese are used, finishing with a cream layer and cheese on top.
5️⃣ Bake
- Cover with foil and bake 45 minutes.
- Remove foil and bake an additional 20–30 minutes, until potatoes are tender and the top is golden and bubbling.
6️⃣ Serve
- Let rest 5–10 minutes before serving to set slightly.
- Perfect as a side for roast meats, poultry, or a simple salad.
Tips & Variations
- Garlic: Rub a cut clove of garlic on the buttered dish for extra flavor.
- Cheese: Gruyère is traditional, but Emmental or Comté work well.
- Milk Option: For a lighter version, use half milk and half cream.
- Herbs: Add a pinch of thyme or rosemary for subtle herbal notes.
If you want, I can also give a shortcut version that uses a skillet and takes under an hour but still yields a creamy, cheesy gratin.
Do you want me to provide that version?
