Gratin Dauphinois: The Ultimate Creamy French Potato Bake
Gratin Dauphinois is a classic French dish from the Dauphiné region, featuring thinly sliced potatoes baked in a rich, garlicky cream sauce. Unlike other potato gratins, this recipe omits cheese, relying on cream and slow baking to create its luxurious texture. Perfect as a side dish for meats or a stand-alone comfort food, this dish is a must-try for lovers of creamy, buttery goodness.
Equipment
- Mandoline slicer or sharp knife
- Large saucepan
- Garlic press (optional)
- 9x13-inch baking dish
- Mixing bowl
- Whisk
- Aluminum foil
Ingredients
- 2.5 lbs 1.2 kg Russet or Yukon Gold potatoes, peeled and thinly sliced (1/8 inch thick)
- 2 cups 500 ml heavy cream
- 1 cup 250 ml whole milk
- 2 cloves garlic minced
- 2 tbsp unsalted butter for greasing the dish
- ½ tsp nutmeg ground
- 1 ½ tsp salt
- ½ tsp black pepper
- 1 sprig fresh thyme optional
- 1 bay leaf optional
Instructions
- Step 1: Preheat the Oven
- Preheat your oven to 325°F (160°C).
- Grease a 9x13-inch baking dish generously with butter.
- Step 2: Prepare the Cream Mixture
- In a large saucepan, heat the cream, milk, garlic, nutmeg, salt, and black pepper over medium-low heat.
- Add thyme and bay leaf (if using) and let it simmer gently for 5 minutes to infuse flavors.
- Remove from heat and discard the herbs.
- Step 3: Layer the Potatoes
- Arrange a single layer of potato slices in the greased baking dish, slightly overlapping them.
- Pour a small amount of the warm cream mixture over the potatoes.
- Repeat the process, layering potatoes and cream, until all ingredients are used.
- Step 4: Bake the Gratin
- Cover the dish loosely with aluminum foil and bake for 60 minutes.
- Remove the foil and bake for another 30 minutes until the top is golden brown and bubbly.
- Check doneness by inserting a knife; it should slide through the potatoes easily.
- Step 5: Rest and Serve
- Let the gratin rest for 10-15 minutes before serving to allow the sauce to thicken.
- Serve warm as a side dish or enjoy on its own!
Notes
Choice of Potatoes: Yukon Golds provide a creamy texture, while Russets yield a softer, fluffier consistency.
No Cheese Needed: Traditional Gratin Dauphinois does not include cheese; the cream naturally thickens during baking.
Make-Ahead Tip: You can prepare the dish up to 24 hours in advance and reheat it before serving.
For a Crispier Top: Increase the oven temperature to 375°F (190°C) for the last 10 minutes of baking.
No Cheese Needed: Traditional Gratin Dauphinois does not include cheese; the cream naturally thickens during baking.
Make-Ahead Tip: You can prepare the dish up to 24 hours in advance and reheat it before serving.
For a Crispier Top: Increase the oven temperature to 375°F (190°C) for the last 10 minutes of baking.