Gratin Dauphinois (French Creamy Potato Gratin)
Local name: Gratin dauphinois
In short: Thinly sliced potatoes baked slowly in garlic-scented milk and cream until meltingly tender, with a golden, bubbling top. It takes about 1 h 45 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 1 h 20 min
- Total
- 1 h 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 360 kcal
Gratin dauphinois comes from the Dauphiné region in the French Alps and is a staple side dish across France. Thin slices of potato bake slowly in milk and cream scented with garlic until they are tender and the top is golden. The classic version has no cheese, and the potato starch thickens the sauce on its own. It goes with roast lamb, chicken and beef, and it reheats well.
Instructions
- Heat the oven to 160°C (325°F). Rub a 2-liter (2-quart) gratin dish with the cut garlic and grease it with the butter.
- Slice the potatoes 2 to 3 mm thick with a mandoline or a sharp knife. Do not rinse them, because the starch thickens the sauce.
- Combine the milk, cream, crushed garlic, salt, pepper and nutmeg in a large pot. Add the potatoes and bring to a gentle simmer, stirring, for 5 minutes.
- Pour the potatoes and liquid into the dish and level the top, pressing the slices down into the liquid.
- Bake for 1 hour to 1 hour 15 minutes, until the top is golden brown and a knife slides through the potatoes with no resistance.
- Rest for 10 minutes before serving. The sauce thickens as it sits.
Tips
- Slice the potatoes evenly, because that decides how the gratin cooks. A mandoline gives the most consistent slices.
- If the top browns too fast, cover it loosely with foil. For extra richness, scatter 50 g (1/2 cup) of grated Gruyère over the top for the last 15 minutes.
Questions and answers
Does gratin dauphinois have cheese?
The classic version does not. It relies on cream, milk, garlic and potato starch. Many home cooks add grated Gruyère on top, which is delicious but not traditional.
Can I make gratin dauphinois ahead of time?
Yes. Bake it up to 2 days ahead, chill it and reheat covered at 170°C (340°F) for 30 minutes. Slices also reheat well in a skillet.
Why did my gratin curdle?
Curdling usually happens when the dairy is old or heated too hard. Simmer the potatoes gently, use fresh milk and cream, and bake at moderate heat.
How long does it take to make Gratin Dauphinois (French Creamy Potato Gratin)?
About 1 h 45 min in total: 25 min of preparation and 1 h 20 min of cooking.
How many calories are in Gratin Dauphinois (French Creamy Potato Gratin)?
About 360 kcal per serving, with 7 g of protein, 36 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 360 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 36 g |
| Fat | 20 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 460 mg |
Estimated values, calculated from the ingredients.
