Gratin Dauphinois
Silky, slow-baked potato slices in garlic-infused cream — a rich French side that browns to bubbling perfection.
Gratin Dauphinois is the unapologetically rich French potato bake: whisper-thin slices simmered in garlic-scented cream, slow-baked until silky and golden. It’s the side that steals the show at Sunday lunch or quietly proves its worth at a midweek roast. No cheese is required here — classic dauphinois relies on cream, a gentle grind of nutmeg and that puffed, bubbling top. Make it for guests or keep it all to yourself; either way, it’s comfort with a Gallic shrug.
Ingredients
- 1.2 kg floury potatoes — peeled
- 300 ml double cream
- 300 ml whole milk
- 2 garlic cloves — one to rub the dish, one crushed for the cream
- 30 g unsalted butter — for greasing and dotting the top
- 5 ml sea salt
- 5 ml black pepper — freshly ground
- 0 ml nutmeg — freshly grated if possible
Equipment
- mandoline slicer (recommended)
- ovenproof shallow gratin dish (about 2 litres)
- microplane or fine grater for nutmeg
Instructions
Preheat the oven to 160°C fan/180°C conventional. Choose a shallow ovenproof dish (about 2 litres) and set aside.
Peel the potatoes and slice them very thinly — aim for 2–3 mm. A mandoline makes this faster and gives even slices; if using a knife, work steadily and keep slices uniform.
Place the slices in a large bowl of cold water and leave to soak for 30 minutes to draw out excess starch. This helps the gratin set without becoming gluey.
Drain the potatoes and spread them on kitchen paper or a clean tea towel; pat thoroughly dry so the cream won't be diluted.
Halve one garlic clove and use the cut side to rub the inside of the dish. Finely crush the remaining clove (or grate it) and set aside for the cream. Rub the dish with a little of the unsalted butter as well.
Pour the double cream and whole milk into a saucepan with the crushed garlic clove, nutmeg, sea salt and black pepper. Gently heat until just below simmering and keep at a gentle heat for 4–5 minutes to infuse the flavours — do not let it boil.
Layer the potato slices in the prepared dish, overlapping like roof tiles. Sprinkle a little sea salt and black pepper between layers. When the dish is nearly full, press the slices down so they sit compactly.
Carefully strain the hot cream over the potatoes so it fills the gaps; the liquid should just come to the top of the potatoes. Dot the surface with the remaining unsalted butter and transfer to the oven.
Bake for 75 minutes at 160°C fan/180°C conventional until the potatoes are tender when pierced and the top is pale golden.
For a deeply browned top, place under the grill for 6–8 minutes until blistered and golden — watch constantly to avoid burning.
Remove from the oven and leave to rest for 10 minutes so the gratin firms up slightly, then serve straight from the dish.
Tips
- Slice evenly — a mandoline gives the best, most consistent finish; if using a knife, take your time for uniform 2–3 mm slices.
- Don’t boil the cream: heat gently to infuse the garlic and nutmeg. Boiling can cause the dairy to split.
- If the top browns before the centre is cooked, tent with foil and continue baking until a knife slides through the centre easily.
- Make ahead: assemble, cool, cover and refrigerate for up to 24 hours; add about 10–15 minutes to the bake time from chilled.
- Leftovers reheat well in a low oven (150°C fan/170°C conventional) for 15–20 minutes to revive the creaminess.
Substitutions
floury potatoes → waxier potatoes such as Charlotte or new potatoes, same quantity
Noticeably differentdouble cream → single cream 400 ml plus extra 200 ml whole milk (to approximate richness)
Stays closeunsalted butter → olive oil, same weight
Noticeably differentno cheese (optional) → add 100 g grated Gruyère on top before the final 10 minutes under the grill
Noticeably different
Nutrition
Per serving · estimated
- 400
- Calories
- 7 g
- Protein
- 38 g
- Carbs
- 25 g
- Fat
- 5 g
- Fibre
- 4 g
- Sugar
- 400 mg
- Sodium
FAQ
Can I add cheese to a gratin dauphinois?
Traditional dauphinois is made without cheese, but you can sprinkle 100 g Gruyère on top for a gratin-style finish. It changes the flavour and texture but is delicious.
Can I prepare this the day before?
Yes. Assemble the dish, cool completely, cover and refrigerate up to 24 hours. Bake straight from chilled, adding 10–15 minutes to the bake time.
Why did my gratin separate or curdle?
That usually happens if the cream is boiled or the oven is too hot. Keep the cream just below simmering when infusing and bake at a moderate temperature.
Which potatoes are best?
Floury potatoes (Maris Piper, King Edward) give the silkiest finish. Waxy potatoes hold their shape more and give a firmer texture.
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