Gratin Dauphinois

This gratin is rich, silky, and deeply comforting, with tender layers of potato suspended in garlic-scented cream. A browned Gruyère crust adds nuttiness and a savory finish, while nutmeg gives the dish its classic warm aroma.

Nutrition · per serving

836kcal

18gProtein

42gCarbs

66gFat

4gFiber

2 servings

Ingredients

10 items

Gratin base

floury potatoes, peeled500 g

double cream250 ml

whole milk100 ml

Gruyère, finely grated70 g

garlic cloves2

unsalted butter15 g

fine sea salt5 g

ground black pepper1 g

freshly grated nutmeg0.5 g

For the dish

unsalted butter5 g

Tips

•For the most authentic texture, use a starchy potato such as Maris Piper, King Edward, or another floury variety.
•Traditional dauphinois is often made without cheese; this version follows the requested inclusion of Gruyère and gives a richer, more gratiné finish.
•Slice the potatoes evenly; irregular thickness causes some pieces to overcook while others stay firm.
•This pairs well with a crisp green salad, roast leeks, or simply as a rich side to a vegetarian main.

Steps

1
Preheat the oven to 180°C fan. Rub a small baking dish thoroughly with 1 garlic clove, then grease it with the 5 g unsalted butter. This seasons the dish subtly and helps prevent sticking.
2 garlic cloves5 g unsalted butter
2
Slice the peeled potatoes into very thin, even rounds about 2-3 mm thick; a mandoline gives the best texture and even cooking. Finely mince or crush the remaining garlic clove, and grate the Gruyère if not already prepared.
500 g floury potatoes, peeled2 garlic cloves70 g Gruyère, finely grated
3
In a saucepan, combine the double cream, whole milk, minced garlic, fine sea salt, black pepper, and nutmeg. Bring just to a gentle simmer over medium heat; do not boil hard or the dairy can catch on the bottom.
250 ml double cream100 ml whole milk2 garlic cloves5 g fine sea salt1 g ground black pepper0.5 g freshly grated nutmeg
4
Add the sliced potatoes to the hot cream mixture and simmer gently for 8-10 minutes, stirring carefully so the slices do not break. The starch released by the potatoes will lightly thicken the cream; the slices should be slightly tender at the edges but not fully cooked.
500 g floury potatoes, peeled250 ml double cream100 ml whole milk
5
Stir in 15 g unsalted butter and half of the Gruyère until the butter melts. Transfer the potatoes and cream to the prepared baking dish, arranging the top neatly. Sprinkle over the remaining Gruyère for an evenly browned crust.
15 g unsalted butter70 g Gruyère, finely grated
6
Bake for 30-35 minutes until deeply golden and bubbling, and a knife inserted into the center meets little resistance. If the top colors too quickly, cover loosely with foil for the final part of baking.
7
Rest the gratin for 5 minutes before serving so the cream sets slightly and the portions hold together better. Serve hot.

Origin & History

Gratin Dauphinois comes from the Dauphiné region in southeastern France, where it has been prepared since at least the late 18th century. The classic dish features thinly sliced potatoes baked slowly with cream and garlic until tender and golden. Cheese is not always traditional, but modern home versions often include Gruyère for extra richness and color.

french potato vegetarian baked gratin comfort-food

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Steps

Preheat the oven to 180°C fan. Rub a small baking dish thoroughly with 1 garlic clove, then grease it with the 5 g unsalted butter. This seasons the dish subtly and helps prevent sticking.

2 garlic cloves5 g unsalted butter

Slice the peeled potatoes into very thin, even rounds about 2-3 mm thick; a mandoline gives the best texture and even cooking. Finely mince or crush the remaining garlic clove, and grate the Gruyère if not already prepared.

500 g floury potatoes, peeled2 garlic cloves70 g Gruyère, finely grated

In a saucepan, combine the double cream, whole milk, minced garlic, fine sea salt, black pepper, and nutmeg. Bring just to a gentle simmer over medium heat; do not boil hard or the dairy can catch on the bottom.

250 ml double cream100 ml whole milk2 garlic cloves5 g fine sea salt1 g ground black pepper0.5 g freshly grated nutmeg

Add the sliced potatoes to the hot cream mixture and simmer gently for 8-10 minutes, stirring carefully so the slices do not break. The starch released by the potatoes will lightly thicken the cream; the slices should be slightly tender at the edges but not fully cooked.

500 g floury potatoes, peeled250 ml double cream100 ml whole milk

Stir in 15 g unsalted butter and half of the Gruyère until the butter melts. Transfer the potatoes and cream to the prepared baking dish, arranging the top neatly. Sprinkle over the remaining Gruyère for an evenly browned crust.

15 g unsalted butter70 g Gruyère, finely grated

Bake for 30-35 minutes until deeply golden and bubbling, and a knife inserted into the center meets little resistance. If the top colors too quickly, cover loosely with foil for the final part of baking.

Rest the gratin for 5 minutes before serving so the cream sets slightly and the portions hold together better. Serve hot.

Origin & History