Gratin Dauphinois (French Potato Gratin)
Why this recipe works
- Creamy, sliceable layers: Thin potato slices release starch as they bake, helping the milk and cream thicken into a cohesive gratin.
- Gentle garlic flavour: Warming the garlic in the dairy infuses the sauce without leaving harsh raw garlic notes.
- Rich but balanced: The combination of tender potatoes, seasoned cream, and an optional cheese topping gives a deeply savoury side dish without many ingredients.
Get the most out of this recipe
Authenticity notes
- Classic base: Gratin dauphinois is traditionally built around potatoes baked in milk or cream with garlic, rather than a flour-thickened sauce.
- Cheese is optional: Gruyère gives a golden, savoury crust, but many classic versions leave it out to keep the focus on potatoes and cream.
Ingredient notes
- Use starchy potatoes: Russet potatoes work well because their starch helps the cream thicken and the layers hold together.
- Milk and cream balance richness: Whole milk lightens the sauce slightly, while double cream gives the gratin its luxurious texture.
- Slice evenly: Consistent, very thin slices are key to even cooking; a mandoline makes this much easier.
Timing notes
- Most of the time is in the oven: The active work is mainly slicing, warming the dairy, and layering; the long bake is what makes the potatoes fully tender.
- Rest before serving: A short rest helps the cream settle and thicken, making the gratin easier to portion.
Common mistakes
- Do not boil the dairy: Keep the milk and cream just steaming during infusion; boiling can split the sauce and flatten the garlic flavour.
- Check the centre: The gratin is ready only when a knife slides easily through the middle layers, not just the edges.
- Avoid thick slices: Potatoes that are sliced too thickly may stay firm while the top browns, leaving the gratin unevenly cooked.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 160°C (320°F). Rub a baking dish all over with a little of the unsalted butter, then dot the remaining butter over the base.
- Lightly crush the garlic cloves. Put the whole milk and double cream in a saucepan with the garlic, fine sea salt and black pepper, then warm over a low heat until steaming but not boiling.
- Peel the russet potato and slice it very thinly (about 2 to 3 mm). Add the slices to the warm cream mixture and gently turn to coat.
- Lift the potatoes into the dish in neat layers, then pour over the cream mixture, pressing down so the liquid comes up between the layers. If using the Gruyère cheese, sprinkle it evenly over the top.
- Bake for 70 to 75 minutes until the potatoes are completely tender when pierced with a knife and the top is golden. Rest for 10 minutes so the cream thickens slightly before serving.
Recipe notes
Tips
- Keep the cream mixture just below a simmer; boiling can split the dairy and dull the garlic flavour.
- Slice the potatoes evenly so they cook at the same rate; a mandoline makes this much easier.
- If serving vulnerable groups, ensure the gratin is baked until piping hot throughout and the centre is fully tender.
Substitutions
- Replace Gruyère cheese with Parmesan for a sharper, saltier finish.
- Replace whole milk with double cream for an even richer gratin and a thicker sauce.
Storage
- Refrigerate up to 3 days
- Cool completely, then cover and refrigerate. Reheat in a 180°C (355°F) oven for 20 to 25 minutes until piping hot; add a splash of whole milk if it looks dry.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 35min (25min active)
- Difficulty: Medium
- Cuisine: French
-
Allergens:
Milk
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