frenchpotatovegetarianbakedgratincomfort-food

Gratin dauphinois

Name: Gratin dauphinois
Prep time: 15 min
Cook time: 35 min
Total time: 60 min
Yield: 2
Cuisine: French
Ingredients: 600 g waxy potatoes, peeled; 250 ml heavy cream; 100 ml whole milk; 90 g Gruyère, finely grated; 2 garlic cloves; 15 g unsalted butter; 1 tsp fresh thyme leaves; 1/4 tsp freshly grated nutmeg; 6 g fine sea salt; 1/4 tsp freshly ground black pepper

This gratin dauphinois is rich, silky, and deeply comforting, with tender layers of potato suspended in garlic-scented cream. A burnished Gruyère crust adds savoury depth and a delicate crispness that contrasts beautifully with the soft interior.

2 servings

804 kcal

French

Ingredients

Gratin

600 gwaxy potatoes, peeled
250 mlheavy cream
100 mlwhole milk
90 gGruyère, finely grated
2garlic cloves
15 gunsalted butter
1 tspfresh thyme leaves
1/4 tspfreshly grated nutmeg
6 gfine sea salt
1/4 tspfreshly ground black pepper

Instructions

1
Preheat the oven to 190°C fan (or 200°C conventional). Rub a 1 litre baking dish thoroughly with 1 peeled garlic clove, then butter the dish evenly, getting into the corners to prevent sticking and help the edges caramelise.
2
Slice the potatoes into very thin, even rounds, about 2 mm thick, ideally with a mandoline for precision. Mince the remaining garlic clove very finely. Grate the Gruyère if not already prepared. Keeping the slices even is essential so the potatoes cook at the same rate.
3
In a saucepan, combine the heavy cream, milk, minced garlic, thyme, nutmeg, salt, and pepper. Bring just to a gentle simmer over medium heat; do not boil hard or the dairy may catch. Add the potato slices and simmer for 8 minutes, stirring very gently to coat and separate the slices without breaking them. The edges should begin to soften but the centres should still hold their shape.
4
Lift the potatoes into the prepared dish in overlapping layers, then pour over all the hot cream mixture. Shake the dish lightly so the liquid settles evenly. Sprinkle the Gruyère over the top in an even layer for a uniform golden crust.
5
Bake for 30 to 35 minutes until deeply golden on top, bubbling at the edges, and a knife slides easily through the centre with no resistance. If the top colours too quickly before the potatoes are tender, loosely cover with foil for the final 10 minutes.
6
Rest the gratin for 10 minutes before serving. This allows the cream to thicken and the layers to set slightly, so the portions hold together neatly.

Nutrition per serving

804 kcal

Calories

21g

Protein

45g

Carbs

60g

Fat

Fiber

Notes

•For the most authentic texture, use waxy potatoes such as Charlotte or Yukon Gold; very starchy potatoes can split and make the cream grainy.
•Pre-simmering the potatoes shortens oven time and helps the gratin finish within 60 minutes without sacrificing tenderness.
•A shallow baking dish gives more surface area for the prized browned top.
•Serve with a sharply dressed green salad or as an accompaniment to roasted mushrooms, asparagus, or a simple leek dish.

Background

Gratin dauphinois comes from the Dauphiné region in southeastern France, where it was traditionally made with sliced potatoes baked slowly in milk or cream. The classic version is prized for its silky texture and delicately browned top; while cheese is debated in strictly traditional versions, Gruyère is widely used in modern French home cooking.

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