Gratin Dauphinois Traditionnel (Creamy Potato Gratin)
Why this recipe works
- Silky sauce: Thin potato slices release starch as they bake, helping the milk and cream thicken around the layers.
- Classic dauphinois method: Garlic-scented dairy, rather than cheese, keeps the flavour clean, rich and recognisably traditional.
- Golden, tender finish: Slow baking gives the potatoes time to soften fully while the top turns bubbling and lightly browned.
Get the most out of this recipe
Ingredient notes
- Choose creamy potatoes: Yukon Gold potatoes work well because they become tender and creamy while still holding their shape in layers.
- Adjust the richness: Double cream gives the fullest sauce; single cream makes a lighter gratin with a slightly looser finish.
- Keep the nutmeg subtle: Nutmeg should sit in the background, adding warmth without making the gratin taste sweet or spiced.
Timing notes
- Short prep, slow bake: Most of the time is in the oven, so plan for a long bake after the potatoes are sliced and layered.
- Rest before serving: Letting the gratin stand for the full resting time helps the sauce settle and gives cleaner spoonfuls.
- Serve warm, not straight from the oven: The texture is best once the bubbling has calmed and the cream has thickened slightly.
Make-ahead tips
- Bake ahead if needed: The gratin can be baked, cooled completely, covered and refrigerated for later serving.
- Reheat gently: Warm in a 180°C (355°F) oven until piping hot, adding a small splash of milk if the surface looks dry.
Common mistakes
- Do not rely on colour alone: A golden top does not always mean the potatoes are done; check that the centre is very tender when pierced.
- Avoid boiling the dairy: Warm the milk and cream gently so the sauce stays smooth and is less likely to split.
- Slice evenly: Uneven potato slices cook at different speeds, leaving some pieces soft while others stay firm.
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 cut the garlic cloves in half and rub the cut sides around the dish to perfume it.
- Pour the whole milk and double cream into a saucepan. Add the fine sea salt, black pepper and ground nutmeg, then warm gently over a low heat until steaming but not boiling.
- Peel the potatoes and slice them thinly, about 2 to 3 mm, using a mandoline or a sharp knife. Add the slices to the warm cream mixture and stir gently to coat.
- Arrange the potatoes in the prepared dish, layering them neatly, then pour over all the cream mixture. Dot the top with the remaining unsalted butter.
- Bake for 65 to 75 minutes until the potatoes are very tender when pierced and the top is golden and bubbling. If the top colours too quickly, cover loosely and continue baking until tender.
- Rest the gratin for 10 minutes so the sauce thickens slightly. Serve warm, spooning some of the creamy sauce over each portion.
Recipe notes
Tips
- Slice the potatoes evenly so they cook at the same rate; a mandoline makes this quick and consistent.
- Keep the cream mixture below a boil so it stays smooth and does not split.
- For the cleanest slices, let the gratin rest the full 10 minutes before serving.
Substitutions
- Replace Double cream with Single cream for a lighter gratin, noting the sauce will be a little less rich.
- Replace Yukon Gold potato with Maris Piper potato for a similarly creamy texture.
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 small splash of Whole milk if it looks dry.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 35min (20min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Milk
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