Gratin Dauphinois

Name: Gratin Dauphinois
Cook time: 120 min
Total time: 120 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 kg Starchy Potatoes (Bintje or Russet), peeled and thinly sliced (2–3 mm); 500ml Heavy Cream, 35% fat; 250ml Whole Milk; 2 cloves of Garlic, halved; 30g Butter, unsalted, for greasing the dish and dotting on top; 1 1/2 tsp Sea Salt, fine; 1/2 tsp Pepper (Black), freshly ground; 1/4 tsp Ground Nutmeg

Silky, indulgent and comfortingly golden, this classic Gratin Dauphinois layers paper-thin potatoes in a warm, aromatic cream and bakes them until tender and bubbling with a soft, caramelized top. It’s an elegant yet simple side that pairs beautifully with roast meats or a green salad for a cozy meal.

Silky, indulgent and comfortingly golden, this classic Gratin Dauphinois layers paper-thin potatoes in a warm, aromatic cream and ... Show more

Traditional French Recipe

Health Grade

B- · Healthy

Rating

4.5

Time

2 hrs

Price

0,57 €

Calories

466 kcal

vegetarian

low calorie

gluten free

low sugar

Method

Prep the potatoes

Peel the Starchy Potatoes, then slice them into very even 2–3 mm rounds. Halve the Garlic cloves and set them aside.

Heat the oven

Heat the oven to 325° F / 170° C. Grease a shallow baking dish with half of the Butter, then rub the cut sides of the garlic over the inside of the dish. Save the rest of the butter for dotting over the gratin later.

Warm the cream

Pour the Heavy Cream and Whole Milk into a saucepan, then stir in the Sea Salt, Pepper, and Ground Nutmeg. Add the garlic halves and warm the mixture over medium heat, stirring now and then, until it is steaming and just beginning to simmer, about 5 minutes. Lift out the garlic and keep the hot dairy nearby.

Assemble the gratin

Arrange the potato slices in the buttered dish in overlapping layers, then pour the hot cream mixture over them until the slices are just covered. Press down gently with the back of a spoon so the liquid slips between the layers, and dot the top with the remaining butter.

Bake until golden

Bake uncovered until the top is deep golden and the potatoes are fully tender when pierced with a knife, about 75-90 minutes. If the top is browning too quickly before the center is done, lay a loose sheet of foil over the dish for the last part of baking.