Classic French Gratin Dauphinois Recipe

Ingredients

1.2 kg (2.65 lbs) starchy potatoes
3 cloves of garlic
300 ml (1 1/4 cups) of full cream milk
300 ml (1 1/4 cups) of fresh cream
A pinch of nutmeg
Salt to taste
Pepper to taste
Butter for greasing

Steps and instructions

Preheat the oven to 160°C (320°F).
Peel the potatoes and cut them into thin slices, ideally using a mandolin.
Peel and crush one garlic clove, then rub it all over the inside of a gratin dish. After that, grease the dish with butter.
Arrange a layer of potato slices in the dish, season with salt, pepper, and a pinch of nutmeg.
Continue layering and seasoning until all the potatoes are used.
In a saucepan, heat up the milk, cream, and two remaining crushed garlic cloves. As soon as it boils, pour the mixture over the potatoes in the dish.
Put the dish in the oven and bake for 1 hour. The gratin should be golden and the potatoes tender when pricked with a knife.
Let the gratin stand for a few minutes before serving.

Tools for making

Mandolin - A kitchen tool used for slicing vegetables into thin, uniform slices.
Gratin dish - A shallow baking dish with handles, typically used for making gratins or casseroles.
Saucepan - A deep cooking pot with a handle and a lid, used for heating liquids or making sauces.
Oven - A kitchen appliance used for baking, roasting, and heating food.
Knife - A sharp utensil used for peeling, slicing, and chopping ingredients.
Garlic crusher - A tool used for crushing garlic cloves into a paste-like consistency.
Butter - Used for greasing the gratin dish to prevent sticking.

Recipe variations

Adding grated cheese, such as Gruyère or Parmesan, on top of the gratin before baking.
Incorporating thinly sliced onions or leeks between the potato layers for added flavor.
Experimenting with different herbs and spices, such as thyme, rosemary, or paprika.
Using a combination of different types of potatoes, such as Yukon Gold and sweet potatoes, for a colorful twist.
Adding cooked bacon or ham between the potato layers for a meaty variation.
Substituting vegetable broth or stock for the milk and cream to make it a vegetarian option.
Using a gluten-free flour or gluten-free breadcrumbs as a substitute for the regular flour for a gluten-free version.
Trying alternative types of milk, such as almond milk or coconut milk, for a dairy-free alternative.

Recipe overview

Gratin Dauphinois is a traditional French dish hailing from the Dauphiné region in southeastern France. This classic comfort food is composed of thinly sliced potatoes, bathed in a garlic-infused cream and milk mixture, then baked to perfection. When done correctly, the top layer forms a golden crust, hiding layers of tender potato beneath. This recipe is deceivingly simple, yet the end result is a rich and indulgent dish that's the perfect accompaniment to any meat or poultry dish, or can be enjoyed on its own as a satisfying main. So, get ready to impress your guests with this authentic, homemade Gratin Dauphinois.

Common questions

Can I use a different type of potato?
Yes, you can use other types of starchy potatoes like Russet or Yukon Gold.
Can I substitute the cream with something else?
While the fresh cream adds richness to the dish, you can use half-and-half or whole milk as a substitute, although the texture and flavor may be slightly different.
How can I make the gratin more flavorful?
You can add grated cheese, such as Gruyere or Parmesan, between the layers of potatoes to enhance the flavor. Additionally, you can infuse herbs like thyme or rosemary in the milk and cream mixture before pouring it over the potatoes.
Can I make this recipe in advance?
Yes, you can assemble the gratin a few hours ahead of time and refrigerate it until you are ready to bake. Just make sure to adjust the baking time accordingly, as the dish may take a bit longer to cook if it's chilled.
Can I freeze the leftovers?
Gratin Dauphinois is best consumed fresh, as freezing and reheating may affect the texture and taste of the potatoes. If you have leftovers, it's recommended to store them in an airtight container in the refrigerator and consume within a couple of days.

Serving dishes and utensils

Mandolin - A mandolin slicer is useful for slicing the potatoes into thin, uniform slices.
Gratin dish - A gratin dish is a shallow, oven-safe dish that is typically used for baking gratins. It is ideal for this recipe.
Saucepan - You will need a saucepan to heat up the milk, cream, and garlic cloves before pouring it over the potatoes.
Knife - A knife will be needed for peeling the potatoes and crushing the garlic cloves.
Cutting board - Use a cutting board to slice the potatoes and crush the garlic cloves.
Oven - An oven is required to bake the gratin.

Origin stories

Gratin Dauphinois, a rich and comforting dish, hails from the historic Dauphiné region in southeastern France. This beloved recipe dates back to the 17th century and was first presented at a dinner given by Charles-Henri, Duke of Clermont-Tonnerre, and served to Dukes and officers. What makes this dish unique and a true Dauphinoise is the absence of any cheese. Traditionalists will argue that the only ingredients should be potatoes, garlic, cream, and milk. Anything else, and it would not be a true Gratin Dauphinois, a testament to the simplicity and purity of regional French cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.