Creamy and Golden Gratin Dauphinois
A French culinary classic that transforms simple potatoes into a divine dish. The slices melt in a garlic-infused cream while the top develops an irresistible golden crust. Comforting, generous, and spectacular, it has been a staple at tables for generations.
🛒 Ingredients
6 servings
- 2.6 lbs firm-fleshed potatoes (such as Yukon Gold)
- 1 3/4 cups heavy cream or crème fraîche
- 3/4 cup whole milk
- 2 garlic cloves
- 5.3 oz grated Gruyère cheese
- 2 tbsp unsalted butter
- 1 pinch freshly grated nutmeg
- 1 tsp fine salt
- Freshly ground black pepper
- 1 bay leaf
Watch the original video
Watch on TikTokDirections
- 1
Preheat the oven to 320°F (convection). Peel and wash the potatoes, then dry them thoroughly with a clean kitchen towel.
- 2
Slice the potatoes into thin rounds 1/8 inch thick, ideally using a mandoline for even cooking. Do not rinse them after slicing to preserve the starch that binds the sauce.
- 3
In a large saucepan, pour in the heavy cream, milk, peeled and crushed garlic cloves, bay leaf, salt, pepper, and nutmeg. Bring to a simmer over medium heat while stirring.
- 4
Add the potato slices to the hot cream. Mix gently and cook over low heat for 10 minutes, stirring occasionally, until the cream begins to thicken slightly.
- 5
Generously rub a baking dish with a halved garlic clove, then butter the entire surface with the butter.
- 6
Remove the bay leaf. Pour the potatoes and their cream into the dish, smoothing the surface. Evenly distribute the grated Gruyère over the top.
- 7
Bake at 320°F for 1 hour 15 minutes to 1 hour 30 minutes. The gratin is ready when the potatoes are tender (check with the tip of a knife) and the surface is well-browned and crispy.
- 8
Remove from the oven and let rest for 10 minutes before serving. This resting time allows the cream to set and makes serving easier.
💡 Chef's Tip
The secret to a true traditional Gratin Dauphinois: never use eggs and never rinse your potatoes after slicing them. It is the natural starch released during the pre-cooking in the cream that gives this incomparable, velvety texture. For an even tastier result, prepare it the day before and reheat it gently in the oven at 250°F—it is even better the next day.
