Gratin Dauphinois

Name: Gratin Dauphinois
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: France
Ingredients: 1,5 kg of potatoes (waxy); 500 ml of crème fraîche (whole); 250 ml of milk; 2 garlic cloves; 40 g of butter; salt; pepper; nutmeg; 100 g of gruyère (grated)

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Gratin dauphinois is made of thin potato slices, cream, and garlic. 🥔 Slow baking in the oven makes it melt-in-your-mouth tender.

Total time: 1 h 20
Prep: 20 min
Cook: 1 h
Difficulty: Easy
Per person: €1.17

By the CookinBreak team

Ingredients 9

servings

Estimated cost €7.00

Equipment

Oven
Gratin dish
Saucepan
Cutting board
Knife
Vegetable peeler
Grater
Spatulaor ladle
Bowl
Mandoline

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat your oven to 325 °F.

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Peel the potatoes, then rinse and dry them.

Slice them into thin rounds (about 2 to 3 mm). A mandoline will make the job easier.

Rub the baking dish with a garlic clove, then butter the bottom and sides generously.

In a saucepan, pour in the milk and cream. Add the crushed garlic, salt, pepper, and nutmeg if you like. Heat gently without letting it boil.

Arrange a first layer of potatoes in the dish, overlapping them slightly.

Pour over the hot milk and cream mixture, then repeat until you run out of ingredients.

(Optional) Add grated Gruyère on top for a more indulgent gratin.

Bake for about , until the gratin is tender and well browned.

Serve right away, piping hot!

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Goes well with

🎅 Christmas: all recipes

As a starter

Foie Gras on Country Bread

1 h 10Medium

For dessert

Yule Log Cake

55 minMedium

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

320kcal

Protein25 g26%
Carbs28 g29%
Fat20 g46%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even more tender gratin 😍, let the potatoes sit for 5 minutes in the hot cream before arranging them in the dish: they'll absorb the flavors better and cook more evenly! 🔥🥔✨

Freezing : Can you freeze this recipe?

Yes

Cooked. Up to 2-3 months in individual portions, well wrapped in freezer bags.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the refrigerator.

Making ahead : Can you make it the day before?

Yes

Can be assembled (uncooked) the day before, kept in the fridge, then baked the next day.

Reheating : How do you reheat it?

Oven: 20-30 min at 150-160°C. Microwave: Possible but alters the texture and the crispness.

Variations

Add grated Gruyère on top.
Rub the dish with a garlic clove.
Serve right away, piping hot.

Mistakes to avoid

Cutting the slices too thick: 2 to 3 mm, using a mandoline.
Boiling the milk and cream mixture: heat gently without boiling.
Baking in an oven that is too hot: 1 hour at 160 °C.

Frequently asked questions

How do you make a gratin dauphinois?

Slice 1.5 kg of potatoes into 2-3 mm rounds, layer them in a buttered dish rubbed with garlic, pour over the hot mixture of milk, cream, and nutmeg, then bake for 1 hour at 160 °C.

How thick should the potatoes be?

Cut them into thin rounds about 2 to 3 mm thick. A mandoline makes the job easier and ensures even, tender cooking.

How do you prepare the milk and cream mixture?

Pour 250 ml of milk and 500 ml of cream into a saucepan, add the crushed garlic, salt, pepper, and nutmeg, then heat gently without letting it boil.

Should gratin dauphinois have cheese?

It's optional: a little grated Gruyère on top makes a more indulgent gratin. The gratin bakes slowly in the oven, until tender and well browned.