🇫🇷 France · Food
Gratin Dauphinois
By eatmundo · July 6, 2026
A classic French comfort food from the Dauphiné region, this gratin features thinly sliced potatoes baked in a rich mixture of cream, milk, and garlic until tender and golden brown. It's an irresistibly hearty side dish, often enjoyed as a main course.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to 160°C (325°F). Lightly butter a 2-liter gratin dish or ovenproof ceramic dish, then rub the cut side of one garlic clove all over the bottom and sides for a subtle aroma.
- 2
Peel the potatoes and slice them thinly, about 2-3 mm thick, using a mandoline or a very sharp knife. Try to keep the slices uniform for even cooking.
- 3
In a large bowl, whisk together the heavy cream, milk, finely minced remaining garlic clove, nutmeg, 1.5 teaspoons of salt, and 1/2 teaspoon of freshly ground black pepper.
- 4
Arrange a layer of potato slices in the prepared gratin dish, overlapping them slightly. Continue layering the potatoes until about half are used, then pour about half of the cream mixture over them.
- 5
Add the remaining potato slices, arranging them in neat layers. Pour the rest of the cream mixture evenly over the top, ensuring most of the potatoes are submerged. Don't worry if some tips stick out, they'll brown beautifully.
- 6
Cover the gratin dish loosely with aluminum foil and bake for 45 minutes. This initial covered baking helps the potatoes cook through without drying out.
- 7
Remove the foil and continue baking for another 30-45 minutes, or until the top is beautifully golden brown and bubbly, and a knife inserted into the center meets no resistance.
- 8
Let the gratin rest for at least 10-15 minutes after removing it from the oven before serving. This allows the sauce to set and the flavors to fully meld, making it easier to serve cleanly.
Frequently Asked Questions
Which type of potato is best for Gratin Dauphinois?+
Use starchy potatoes like Russet (US) or Maris Piper/King Edward (UK) for their ability to break down slightly and absorb the creamy sauce, creating a tender, cohesive texture. Waxy potatoes tend to remain firm and separate.
How thinly should the potatoes be sliced?+
Slice the potatoes very thinly, about 1/8 inch (3mm), using a mandoline if possible. This ensures they cook evenly and become tender, allowing the gratin to set beautifully without being crunchy.
What is the ideal cooking temperature and duration?+
Bake Gratin Dauphinois at 350°F (175°C) for about 60-90 minutes, or until the potatoes are fork-tender and the top is golden brown and bubbly. If it browns too quickly, cover it loosely with foil.
How can I prevent the cream sauce from curdling?+
To prevent curdling, gently heat the milk and cream mixture before adding it to the potatoes, and ensure it never reaches a rolling boil during baking. A low and slow cooking process also helps maintain a smooth consistency.
Mundo Match
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