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Gratin Dauphinois is a classic French dish that has stood the test of time, celebrated for its simplicity and rich, comforting flavours. Thinly sliced potatoes are slowly baked in cream until tender, creating a luxurious melt in your mouth experience.
It’s the kind of dish that feels both indulgent and homey, perfect as a side for special meals or as a main event when you’re in the mood for something warm and satisfying.
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What Is Gratin Dauphinois?
Gratin Dauphinois, also known as potato gratin, is a traditional dish from the Dauphiné region of south eastern France.
It consists of thinly sliced potatoes baked in a mixture of heavy cream, milk, and garlic. The slow baking process allows the potatoes to absorb the creamy sauce, resulting in a beautifully tender texture with a golden, slightly crisped top.
Unlike some other gratins, this version typically doesn’t include cheese, relying solely on the richness of the cream and the natural starch of the potatoes to create its signature creamy consistency.
Gratin Dauphinois is often served alongside roasted meats or fish, but it’s just as enjoyable on its own. The dish’s rustic appeal comes from its simplicity, there’s no need for complex ingredients or elaborate techniques.
Instead, the focus is on the quality of the potatoes and the balance of flavours in the creamy sauce.
Ingredients and Taste
The ingredients in Gratin Dauphinois are as straightforward as they are essential to the dish’s success. Potatoes, usually a waxy variety like Yukon Gold or Charlotte, are the heart of the gratin, offering a tender bite that holds up during long, slow cooking.
Heavy cream and milk form the base of the sauce, creating a rich and velvety texture as the potatoes bake. Garlic, often rubbed around the baking dish, infuses the cream with a gentle warmth, while salt, pepper, and sometimes a touch of nutmeg provide the seasoning.
The taste of Gratin Dauphinois is all about balance. The creaminess of the sauce wraps around each potato slice, making every bite soft and luxurious. The garlic adds depth without overpowering, and the golden top layer offers just enough crispness to contrast the tender potatoes beneath.
The flavour is rich but not overwhelming, with the potatoes and cream working in harmony to create a dish that’s both comforting and elegant.
A Taste of History
Gratin Dauphinois traces its origins back to the Dauphiné region of France, a rural area known for its hearty, rustic dishes. The first recorded mention of the dish dates back to 1788, when it was served during a dinner hosted by the Duke of Clermont-Tonnerre.
Since then, it has become a staple in French cuisine, particularly in the colder months when rich, warming dishes are most appreciated. The dish reflects the French philosophy of cooking, which values simplicity and technique over complexity.
In its traditional form, Gratin Dauphinois doesn’t rely on cheese or elaborate ingredients, instead highlighting the natural flavours of the potatoes and cream.
Over time, variations of the dish have emerged, with some regions adding cheese or other ingredients, but the original remains a classic example of French comfort food.
French Gratin Dauphinois (Potato Gratin)
Ingredients
- 800 g 1.75 lbs waxy potatoes (e.g., Yukon Gold), thinly sliced
- 2 cloves garlic minced
- 300 ml 1 ¼ cups heavy cream
- 100 ml ½ cup whole milk
- 30 g 2 tbsp unsalted butter
- A pinch of freshly grated nutmeg
- Salt and black pepper to taste
- 50 g ½ cup Gruyère cheese, grated (optional, for extra richness)
Instructions
- To begin, preheat your oven to 160°C (320°F). Prepare a large bowl for combining your ingredients. Thinly slice the potatoes using a mandolin or sharp knife for uniform slices, about 3-4 mm thick. This ensures even cooking and a creamy texture
- In a small saucepan over low heat, gently warm the cream and milk together. Stir in the minced garlic, a pinch of nutmeg, and season generously with salt and pepper. This infused mixture will coat the potatoes beautifully. Do not let it boil, just warm through.
- Grease a medium sized baking dish with butter, ensuring even coverage on the base and sides. Layer half of the sliced potatoes in the dish, arranging them evenly to create a uniform layer.
- Pour half of the warm cream mixture over the potatoes, ensuring every slice is covered. You can gently tilt the dish to distribute the liquid if necessary. Add the second layer of potato slices on top, creating a neat finish.
- Pour the remaining cream mixture over the second layer of potatoes, ensuring they are all well coated. Gently press down the potatoes to submerge them slightly into the cream mixture. This step helps ensure the gratin cooks evenly and absorbs all the flavors.
- For added richness, sprinkle the grated Gruyère cheese over the top of the potatoes (optional). The cheese will form a golden, bubbling crust, adding depth to the dish. However, traditional Gratin Dauphinois is often made without cheese, relying on the creamy potatoes alone.
- Cover the dish loosely with foil and place it in the preheated oven. Bake for 1 hour, allowing the potatoes to cook through and soften. After 1 hour, remove the foil, increase the oven temperature to 180°C (350°F), and bake for an additional 20-30 minutes until the top is golden brown and bubbling.
- Remove the gratin from the oven and let it rest for 5-10 minutes before serving. This resting period allows the flavors to settle and makes slicing easier. Serve warm, garnished with fresh thyme or parsley, alongside roasted meats or a green salad.
