Gratin Dauphinois

Gratin Dauphinois (grah-TAN doh-fee-NWAH)

Scalloped Potatoes

⏱ Prep Time 1.5 hours

📈 Difficulty Easy

👥 Servings

🔥 Calories 315 kcal

Thinly sliced potatoes baked in garlicky cream until the top forms a golden, bubbling crust and the layers beneath become silky and yielding.

Nutrition & Info

Protein 8.0g

Carbs 28.0g

Fat 19.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ dairy

Equipment Needed

gratin dish mandoline or sharp knife saucepan

Presentation Guide

Vessel: oval gratin dish

Garnishes: fresh thyme, cracked pepper

Accompaniments: roast chicken, green salad

Ingredients

1.2kg waxy potatoes, peeled and sliced 3mm thin
500ml heavy cream
200ml whole milk
2 cloves garlic, halved
30g unsalted butter
Freshly grated nutmeg
Salt and white pepper

Instructions

1
Rub a gratin dish with halved garlic, then butter generously.
2
Heat cream and milk with garlic, nutmeg, salt, and pepper until steaming. Remove garlic.
3
Layer potato slices in the dish, overlapping like fish scales. Pour a little cream over each layer.
4
Continue layering until all potatoes are used. Pour remaining cream over the top — it should just reach the top layer.
5
Dot with butter. Bake at 160°C (325°F) for 1 hour until the potatoes are tender and the top is deeply golden.
6
Rest 10 min before serving. The cream will have thickened into a luscious sauce.

💡

Did You Know?

The authentic gratin dauphinois contains no cheese — the golden crust comes purely from cream and butter. Adding cheese makes it a gratin savoyard.

Chef's Notes

Equipment Tips

gratin dish
mandoline or sharp knife
saucepan

Garnishing

fresh thyme, cracked pepper

Accompaniments

roast chicken, green salad

The Story Behind Gratin Dauphinois

First documented in 1788 at a dinner for the Duke of Clermont-Tonnerre in the Dauphiné region, this gratin is a masterpiece of simplicity. The original recipe uses only potatoes, cream, and garlic — proof that restraint can produce perfection.

🕐 Traditionally enjoyed accompaniment to roast meats 📜 Origins: 18th century Dauphiné

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