Gratin Dauphinois — Print Recipe

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

Ingredients

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.