AI-generated image
Gratin dauphinois
Thin potatoes baked slowly in garlicky cream
Gratin dauphinois comes from the Dauphiné, the mountain region around Grenoble, where it has been made since at least the 1700s. Thinly sliced potatoes are simmered in milk and cream with garlic and nutmeg, then baked slowly until the top is golden and blistered and the inside is soft and creamy enough to cut with a spoon. Purists in the Dauphiné insist there is no cheese; the crust comes from the cream itself. It is a side for Sunday lunch and festive meals, especially good with a green salad or roasted mushrooms. Chef's tip: don't rinse the potato slices; washing off the starch is the common mistake that leaves the cream thin and watery.
- Total time
- 95 min
- Difficulty
- easy
- Serves
- 6
Ingredients
Method
0/6 doneStep 1: Heat the oven to 325°F (275°F fan). Rub a 20 × 30 cm baking dish with the cut halves of 2 cloves garlic, then with ½ oz butter.
Step 2: Put 2 ⅝ lb potatoes in a large pan with 1 ¾ cups whole milk, 1 ¼ cups double cream, the crushed garlic, ¼ tsp nutmeg, 1 ½ tsp salt and ½ tsp white or black pepper. Bring slowly to a simmer over a medium-low heat, stirring gently so the slices don't stick.
8 minStep 3: Simmer for 8–10 minutes, stirring carefully, until the potatoes are just starting to soften and the liquid has thickened.
10 minStep 4: Tip into the dish and press the slices flat so they are mostly covered by the cream.
Step 5: Bake for 60–70 minutes, until the top is golden brown with darker blisters and a knife slides through the middle without resistance.
65 minStep 6: Rest for 15 minutes before serving, so the cream settles and it cuts neatly.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 6 g
- Carbs
- 33 g
- Fat
- 25 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gratin dauphinois take?
- About 95 minutes in total: 20 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Baked cream potatoes
Thin potato slices and onion baked in fresh cream with plenty of garlic and coarse black pepper until tender and browned at the edges. Serve as a side dish with pizza or pasta, or as a snack with chilli and tomato sauce.
Herb croutons
Golden, crunchy cubes of day-old bread, brushed with olive oil and baked with parsley. Scatter them over any soup just before serving, or toss them through a salad. Swap the parsley for garlic powder to make garlic croutons.
White sauce
The classic white sauce behind pasta bakes, lasagne, baked vegetables and creamy soups. Butter and flour are cooked together first so the sauce tastes of nothing raw, then milk is whisked in until it turns thick, glossy and smooth. Use it straight away, or keep it covered in the fridge for up to 2 days.