Creamy, comforting and irresistibly French, gratin dauphinois is the ultimate potato side dish. Discover our authentic gratin dauphinois recipe, made with thinly sliced potatoes, cream, milk and nutmeg - no cheese needed.
A classic of French home cooking, gratin dauphinois (also known as dauphinoise potatoes) comes from the Dauphiné region in southeastern France. This iconic potato gratin is all about simplicity: thinly sliced potatoes baked slowly in cream and milk, gently infused with garlic and nutmeg, until meltingly tender with a golden top. True to tradition, the authentic gratin dauphinois contains no cheese. In France, this dish is traditionally made with starchy, low-moisture potatoes that absorb the cream beautifully while holding their shape during baking. Varieties such as Bintje, Monalisa or Agata are particularly well suited to gratin dauphinois.
Perfect as a side dish for roast meats or served on its own with a crisp green salad, gratin dauphinois is a staple of family meals and festive tables alike. As one of France’s most beloved French comfort food dishes, it also sits proudly alongside other French Alps classics like raclette and tartiflette.
Ingredients For
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2 lb
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0.65 c
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6 pinches
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Preparation
1
Preheat the oven to 350°F (convection). Wash and peel the potatoes, then cut them into thin slices (about 1/8 to 1/4 inch thick) using a knife or mandolin.
2
Peel the garlic clove, split it lengthwise, and rub it around the inside of a casserole dish. Use half of the butter to grease the inside of the dish.
3
In a bowl, combine the cream and milk. Arrange half of the sliced potatoes in the casserole dish. Pour in half of the milk-cream mixture and season with a pinch of fleur de sel, a couple of grinds of pepper, and 3 generous pinches of freshly grated nutmeg.
4
Add the remaining potatoes, followed by the rest of the milk-cream mixture. Season again with salt, pepper, and nutmeg. Cut the remaining butter into small pieces and sprinkle them over the top. Bake for 1 hour and 30 minutes. Enjoy!
Pair with
Red wine: Cheverny or Saint-Amour.
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