Gratin Dauphinois 🥔🧀
Gratin dauphinois is a classic French dish from the Dauphiné region made with thinly sliced potatoes baked in cream and sometimes milk, often flavored with garlic and finished with a golden, creamy crust. Unlike some gratins, it typically does not use cheese in the traditional recipe, but modern variations sometimes add it.
Ingredients (Traditional Version)
- 1 kg potatoes (firm variety, peeled)
- 2 cups heavy cream (or cream + milk)
- 2–3 cloves garlic, minced
- Salt and freshly ground pepper
- Butter for greasing the dish
Optional: Nutmeg, thyme, or grated cheese for modern twists
Cooking Steps
- Preheat oven to 180 °C (350 °F).
- Prepare the baking dish
- Rub garlic over the dish and grease with butter.
- Slice potatoes thinly (about 2–3 mm).
- Layer potatoes in the dish, seasoning each layer with salt, pepper, and a little garlic.
- Pour cream over the potatoes until just covered.
- Bake uncovered for 60–75 minutes, until potatoes are tender and the top is golden brown.
- Optional: Sprinkle grated cheese for the last 10–15 minutes for a cheesy crust.
Tips
- Slice potatoes evenly for uniform cooking.
- Use heavy cream or a mix with milk for a creamy, rich texture.
- Let it rest 5–10 minutes before serving so the cream sets slightly.
âś… Perfect as a side dish for roasted meats, chicken, or holiday dinners.
If you want, I can also give a quick 30-minute “cheater” version of gratin dauphinois that uses pre-sliced potatoes and still tastes authentic.
