🥔 Gratin Dauphinois
Gratin Dauphinois is a classic French potato dish from the Dauphiné region in southeastern France. It features thinly sliced potatoes baked slowly in cream and garlic until tender, rich, and beautifully golden on top. Traditionally, it does not contain cheese (though modern versions sometimes add it).
🥛 Ingredients (Serves 6)
- 2 lbs (900 g) Yukon Gold or russet potatoes
- 2 cups heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced (plus 1 clove for rubbing dish)
- 1 tsp salt
- ½ tsp freshly ground black pepper
- Pinch of freshly grated nutmeg (optional)
- 1 tbsp butter (for greasing dish)
Optional modern addition: ½ cup grated Gruyère (not traditional)
👩🍳 Instructions
1️⃣ Preheat oven to 325°F (160°C).
2️⃣ Prepare dish:
Rub a baking dish with a cut garlic clove, then butter it well.
3️⃣ Slice potatoes:
Peel (optional) and slice potatoes very thin (about ⅛ inch / 3 mm). Do not rinse — the starch helps thicken the cream.
4️⃣ Heat cream mixture:
In a saucepan, gently warm cream, milk, minced garlic, salt, pepper, and nutmeg (do not boil).
5️⃣ Layer:
Arrange potatoes evenly in the baking dish. Pour warm cream mixture over the top until just covered.
6️⃣ Bake:
Bake uncovered for 75–90 minutes, until potatoes are tender and the top is golden.
If browning too quickly, loosely tent with foil.
7️⃣ Rest:
Let stand 10–15 minutes before serving to allow the cream to thicken.
🌟 Tips for Authentic Gratin Dauphinois
- Use starchy potatoes for best texture.
- Slice evenly for uniform cooking (a mandoline works well).
- Low, slow baking ensures a silky texture.
- Traditionally served with roasted meats or simple green salads.
If you’d like, I can also provide:
- A cheesy gratin version (Gratin Savoyard style)
- A mini individual ramekin version
- A make-ahead holiday version
Would you like the cheesy version?
