Classic French Gratin Dauphinois
Potatoes, milk, cream and a touch of other ingredients. The Classic French Gratin Dauphinois is proof that French cuisine doesn’t have to be complicated and often relies on simple ingredients to create a decadent dish. In this traditional French gratin, thinly sliced potatoes are baked slowly in creamy milk until utterly tender. It is a great classic of the French culinary repertoire, and one of the most beloved dishes to make in the Winter. As its name suggests, the Gratin Dauphinois hails from the Dauphiné, a former province of southeastern France. Straddling…
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.65 lbs baking potatoes, ie. Russet or Yukon Gold
- 1 cup (240ml/8 fl oz) heavy cream (35% mf)½ cup (125ml/4 floz) milk, whole or 2%½ tsp freshly grated nutmeg
- ½ tsp freshly ground black pepper
- 1 tsp salt
- 2 tbsp (28g) butter (salted or unsalted), at room temperature.1 garlic clove, cut in half
- Optional: 1/3 cup (about 40g) Gruyère Cheese, grated.
Instructions
- 1
Preheat your oven to 350F (180C), with a rack in the middle.
- 2
Step 1 - In a large pot over medium heat, combine the cream, milk, nutmeg, pepper, and salt and bring to a simmer.
- 3
Step 2 - Peel the potatoes and thinly slice them, ideally with a mandoline. Drop the potato slices immediately into the milk (to avoid browning). Cover the pot and simmer for 10 minutes, until potatoes are just tender and can be easily pierced with a sharp knife. Stir occasionally to avoid having the potatoes stick to the bottom of the pan. Remove from heat.
- 4
Step 3 - Rub the inside of a gratin dish with the cut side of a halved garlic clove. Then, grease the inside of the dish evenly with 1 tablespoon of butter. Transfer the potatoes and milk to the dish and spread them out in an even layer. Dot the top with the remaining 1 tablespoon of butter.
- 5
Step 4 - Cover the dish with foil, poke a small hole in the center of the foil (for the steam to escape) and bake for 30 minutes. Remove the foil and sprinkle the grated cheese evenly on top of the gratin. Bake for another 30 minutes (uncovered) until the cheese turns golden. Let the gratin rest for at least 15 minutes before serving.