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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.
Want to dive deeper into French Cuisine? Don’t miss our post on 21 Traditional French Foods to Try
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.
How to Make Gratin Dauphinois (Potato Gratin)
Gratin Dauphinois is a comforting French classic from the Dauphiné region. Thinly sliced potatoes are baked slowly in cream and milk, forming tender layers beneath a golden crust. The dish requires patience and attention to texture, but the result is an elegant and deeply satisfying side. See the recipe card at the bottom for printable directions
Ingredients
- 1 kg floury potatoes (Maris Piper or King Edward)
- 1 garlic clove, halved
- 300 ml whole milk
- 300 ml double cream
- 25 g unsalted butter (plus extra for greasing)
- A pinch of freshly grated nutmeg
- Salt and freshly ground black pepper, to taste
(Traditional Gratin Dauphinois contains no cheese, though modern versions sometimes add Gruyère.)
Cooking Instructions
Step 1: Prepare the oven and dish
Preheat your oven to 160°C (140°C fan). Rub the cut side of the garlic clove all over a medium baking dish, then lightly grease with butter. This infuses subtle garlic flavour into the gratin.
Step 2: Slice the potatoes
Peel the potatoes and slice them very thinly, about 2 mm thick, using a mandoline or sharp knife. Try to keep the slices even for uniform cooking. Place them in cold water briefly to prevent browning, then pat dry thoroughly before layering.
Step 3: Heat the cream mixture
In a medium saucepan, combine milk, double cream, a pinch of nutmeg, and a little salt and pepper. Warm gently over low heat until just below simmering. Do not let it boil, as this would cause the cream to split.
Step 4: Layer the potatoes
Arrange a layer of potato slices in the prepared dish, slightly overlapping each piece. Season lightly with salt and pepper, then pour a little of the warm cream mixture over the top. Continue layering and seasoning until all potatoes and cream are used, finishing with a layer of potatoes.
Step 5: Add butter and bake
Dot the top with small pieces of butter to encourage browning. Cover loosely with foil and bake for 45 minutes. This gentle start helps the potatoes cook evenly without drying out.
Step 6: Uncover for colour
Remove the foil and continue baking for another 30–35 minutes, or until the top turns golden and the cream thickens to a rich, velvety texture. Insert a knife to test doneness; it should slide through effortlessly.
Step 7: Rest before serving
Allow the gratin to rest for at least 10 minutes before serving. This helps the layers settle and makes cutting cleaner portions easier.
Step 8: For Serving
Serve warm as a luxurious side dish to roasted meats, lamb, or poultry. Its creamy richness pairs beautifully with crisp green vegetables or a light salad.
Variations and Substitutions
- With Cheese: For a richer finish, sprinkle Gruyère or Comté on top before baking.
- Herbs: Add fresh thyme or a sprig of rosemary to the milk mixture for aromatic depth.
- Dairy Substitute: Replace cream with crème fraîche or full-fat milk for a lighter version.
- Garlic Alternative: If garlic is too strong, rub the dish with shallot for a milder note.
Cooking Tips for Perfect Gratin Dauphinois
- Always slice the potatoes thinly and evenly to ensure they cook through at the same rate.
- Use floury potatoes for the right texture; waxy types can turn rubbery.
- Warm the milk and cream mixture before layering to help the potatoes start cooking evenly.
- Resting after baking is essential; it allows the gratin to set for neat serving.
- Avoid boiling the cream mixture as it can curdle when baked.
French Gratin Dauphinois (Potato Gratin)
Ingredients
- 1 kg floury potatoes Maris Piper or King Edward
- 1 garlic clove halved
- 300 ml whole milk
- 300 ml double cream
- 25 g unsalted butter plus extra for greasing
- A pinch of freshly grated nutmeg
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 160°C (140°C fan). Rub the cut side of the garlic clove all over a medium baking dish, then lightly grease with butter. This infuses subtle garlic flavour into the gratin.
- Peel the potatoes and slice them very thinly, about 2 mm thick, using a mandoline or sharp knife. Try to keep the slices even for uniform cooking. Place them in cold water briefly to prevent browning, then pat dry thoroughly before layering.
- In a medium saucepan, combine milk, double cream, a pinch of nutmeg, and a little salt and pepper. Warm gently over low heat until just below simmering. Do not let it boil, as this would cause the cream to split.
- Arrange a layer of potato slices in the prepared dish, slightly overlapping each piece. Season lightly with salt and pepper, then pour a little of the warm cream mixture over the top. Continue layering and seasoning until all potatoes and cream are used, finishing with a layer of potatoes.
- Dot the top with small pieces of butter to encourage browning. Cover loosely with foil and bake for 45 minutes. This gentle start helps the potatoes cook evenly without drying out.
- Remove the foil and continue baking for another 30–35 minutes, or until the top turns golden and the cream thickens to a rich, velvety texture. Insert a knife to test doneness; it should slide through effortlessly.
- Allow the gratin to rest for at least 10 minutes before serving. This helps the layers settle and makes cutting cleaner portions easier.
- Serve warm as a luxurious side dish to roasted meats, lamb, or poultry. Its creamy richness pairs beautifully with crisp green vegetables or a light salad.
