frenchpotatovegetarianbakedgratincomfort-food

Gratin Dauphinois

Name: Gratin Dauphinois
Prep time: 15 min
Cook time: 40 min
Total time: 60 min
Yield: 2
Cuisine: French
Ingredients: 500 g floury potatoes, peeled; 250 ml double cream; 100 ml whole milk; 70 g Gruyère, finely grated; 2 garlic cloves; 15 g unsalted butter; 5 g fine sea salt; 1 g ground black pepper; 0.5 g freshly grated nutmeg; 5 g unsalted butter

This gratin is rich, silky, and deeply comforting, with tender layers of potato suspended in garlic-scented cream. A browned Gruyère crust adds nuttiness and a savory finish, while nutmeg gives the dish its classic warm aroma.

2 servings

836 kcal

French

Ingredients

Gratin base

500 gfloury potatoes, peeled
250 mldouble cream
100 mlwhole milk
70 gGruyère, finely grated
2garlic cloves
15 gunsalted butter
5 gfine sea salt
1 gground black pepper
0.5 gfreshly grated nutmeg

For the dish

5 gunsalted butter

Instructions

1
Preheat the oven to 180°C fan. Rub a small baking dish thoroughly with 1 garlic clove, then grease it with the 5 g unsalted butter. This seasons the dish subtly and helps prevent sticking.
2
Slice the peeled potatoes into very thin, even rounds about 2-3 mm thick; a mandoline gives the best texture and even cooking. Finely mince or crush the remaining garlic clove, and grate the Gruyère if not already prepared.
3
In a saucepan, combine the double cream, whole milk, minced garlic, fine sea salt, black pepper, and nutmeg. Bring just to a gentle simmer over medium heat; do not boil hard or the dairy can catch on the bottom.
4
Add the sliced potatoes to the hot cream mixture and simmer gently for 8-10 minutes, stirring carefully so the slices do not break. The starch released by the potatoes will lightly thicken the cream; the slices should be slightly tender at the edges but not fully cooked.
5
Stir in 15 g unsalted butter and half of the Gruyère until the butter melts. Transfer the potatoes and cream to the prepared baking dish, arranging the top neatly. Sprinkle over the remaining Gruyère for an evenly browned crust.
6
Bake for 30-35 minutes until deeply golden and bubbling, and a knife inserted into the center meets little resistance. If the top colors too quickly, cover loosely with foil for the final part of baking.
7
Rest the gratin for 5 minutes before serving so the cream sets slightly and the portions hold together better. Serve hot.

Nutrition per serving

836 kcal

Calories

18g

Protein

42g

Carbs

66g

Fat

Fiber

Notes

•For the most authentic texture, use a starchy potato such as Maris Piper, King Edward, or another floury variety.
•Traditional dauphinois is often made without cheese; this version follows the requested inclusion of Gruyère and gives a richer, more gratiné finish.
•Slice the potatoes evenly; irregular thickness causes some pieces to overcook while others stay firm.
•This pairs well with a crisp green salad, roast leeks, or simply as a rich side to a vegetarian main.

Background

Gratin Dauphinois comes from the Dauphiné region in southeastern France, where it has been prepared since at least the late 18th century. The classic dish features thinly sliced potatoes baked slowly with cream and garlic until tender and golden. Cheese is not always traditional, but modern home versions often include Gruyère for extra richness and color.

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