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Loading...A timeless French classic from the Dauphiné region, this rich potato gratin features paper-thin potato slices gently baked in garlic-infused cream until meltingly tender with a golden crust. It is the ultimate comforting side dish for roasted meats, holidays, or any special dinner.
Prep Time20 mins
Cook Time75 mins
Total Time95 mins
Servings6
Yield6 side-dish servings
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 32 gFat
- 20 gSaturated Fat
- 42 gCarbs
- 4 gFiber
- 3 gSugar
- 7 gProtein
- 380 mgSodium
- 780 mgPotassium
- 110 mgCalcium
- 1.5 mgIron
- 18 mgVitamin C
- 380 mcgVitamin A
Ingredients
For the baking dish
- 2 tbsp unsalted butter, softened
- 2 garlic cloves, peeled and halved
For the cream mixture
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- 1 tsp fine sea salt
- 1/2 tsp white pepper
- 1/4 tsp freshly grated nutmeg
For the potatoes
- 2.5 lbs (1.1 kg) Yukon Gold potatoes, peeled
- 2 tbsp unsalted butter, cut into small pieces
Directions
- Preheat the oven to 325°F (160°C). Rub the inside of a 9×13-inch (23×33 cm) baking dish all over with the cut sides of the halved garlic cloves, then spread the softened butter across the bottom and up the sides.
- Using a mandoline or sharp knife, slice the potatoes into even 1/8-inch (3 mm) thick rounds. Keep slices consistent so they cook at the same rate.
- In a medium saucepan, combine the heavy cream, milk, salt, white pepper, and nutmeg. Warm over medium heat just until steaming and small bubbles form at the edges, then remove from heat.
- Arrange the potato slices in the prepared dish in overlapping rows or concentric circles, standing them nearly upright if possible for a traditional look. Pour the warm cream mixture evenly over the potatoes.
- Gently press the potatoes down with your hands or a spatula so they are mostly submerged in the cream. Dot the surface with the small pieces of butter.
- Bake uncovered for 60 to 75 minutes, until the potatoes are completely tender when pierced with a knife and the top is deeply golden brown. If the top browns too quickly, tent loosely with foil.
- Remove from the oven and let rest at room temperature for 10 to 15 minutes so the cream can thicken and set before serving.
Cook’s Notes
- Use starchy or all-purpose potatoes like Yukon Gold for the creamiest texture; russets work but can become grainy.
- A mandoline is essential for getting uniformly thin slices, which ensures even cooking throughout.
- Do not boil the cream mixture; warming it gently helps the potatoes cook evenly and prevents curdling.
- For the most traditional Dauphinois, skip the cheese; for a richer gratin, sprinkle 1/2 cup grated Gruyère over the top during the last 15 minutes of baking.
- Letting the gratin rest before serving is key; this allows the cream to set into a velvety sauce that holds its shape when sliced.
