Gratin Dauphinois (French Recipe)

Gratin Dauphinois is a classic French potato dish I always turn to when I want something creamy, comforting, and elegant. Thin slices of potato are layered with garlic and cream, then baked until tender with a golden top. Sometimes I add cheese for extra richness, but it’s just as delicious in its traditional form.

Why You’ll Love This Recipe

I love how this recipe transforms simple ingredients into something special. The cream makes the potatoes melt-in-your-mouth soft, and the hint of garlic gives it incredible flavor. I also enjoy how versatile it is it works as a side dish for an elegant dinner or as a cozy meal on its own.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 pounds (about 1 kg) of potatoes, peeled and thinly sliced
2 cups (480 ml) of heavy cream
2 garlic cloves, minced
Salt and pepper to taste
1 cup (about 100 g) of grated Gruyère or Emmental cheese (optional)
Butter for greasing the baking dish

Directions

1. I preheat my oven to 350°F (175°C) and butter a baking dish generously.
2. I layer the thinly sliced potatoes evenly in the dish.
3. In a saucepan, I gently heat the cream with the minced garlic, adding salt and pepper to taste.
4. I pour the warm cream mixture evenly over the potatoes, making sure they are well coated.
5. If I’m using cheese, I sprinkle it generously on top.
6. I bake uncovered for 1 hour to 1 hour 15 minutes, until the potatoes are tender and the top is golden and bubbling.
7. I let it rest for a few minutes before serving so the layers hold together nicely.

Servings and Timing

This recipe makes about 6 servings. It takes around 20 minutes to prepare and 1 hour to 1 hour 15 minutes to bake, so I can have it ready in about 1 hour and 30 minutes.

Variations

Sometimes I add a pinch of nutmeg to the cream for extra warmth. When I want a cheesier gratin, I use Gruyère throughout the layers, not just on top. I’ve also tried adding caramelized onions or a touch of thyme, which makes it even more flavorful.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 3 days. To reheat, I place them in a 350°F (175°C) oven until warmed through, which keeps the texture creamy and the top crispy. I avoid microwaving since it makes the potatoes rubbery.

FAQs

Can I make Gratin Dauphinois ahead of time?

Yes, I often assemble it earlier in the day, refrigerate it, and then bake it before serving.

What type of potatoes work best?

I prefer starchy potatoes like Russet or Yukon Gold because they become soft and creamy.

Do I need to boil the potatoes first?

No, I bake them raw, which allows them to absorb the cream fully.

Can I use milk instead of cream?

I can, but the texture won’t be as rich or velvety.

How do I keep the gratin from being watery?

I make sure to use starchy potatoes and slice them thinly so they absorb the cream.

Can I freeze Gratin Dauphinois?

I don’t recommend it since the cream can separate and change texture after freezing.

What cheese is best for this dish?

Gruyère is my favorite, but Emmental also works beautifully.

How do I slice the potatoes evenly?

I use a mandoline slicer for thin, uniform slices that cook evenly.

Can I serve Gratin Dauphinois as a main dish?

Yes, I often serve it with a green salad when I want a simple, satisfying meal.

Conclusion

Gratin Dauphinois is one of those timeless recipes I never get tired of making. The creamy layers of potato with just the right amount of garlic make it irresistible, and it’s always a hit at the table. I love how it can be dressed up with cheese or kept simple and traditional it’s French comfort food at its best.

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