Gratin dauphinois

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 190°C fan (or 200°C conventional). Rub a 1 litre baking dish thoroughly with 1 peeled garlic clove, then butter the dish evenly, getting into the corners to prevent sticking and help the edges caramelise.

   2 garlic cloves15 g unsalted butter
2. 2

   Slice the potatoes into very thin, even rounds, about 2 mm thick, ideally with a mandoline for precision. Mince the remaining garlic clove very finely. Grate the Gruyère if not already prepared. Keeping the slices even is essential so the potatoes cook at the same rate.

   600 g waxy potatoes, peeled2 garlic cloves90 g Gruyère, finely grated
3. 3

   In a saucepan, combine the heavy cream, milk, minced garlic, thyme, nutmeg, salt, and pepper. Bring just to a gentle simmer over medium heat; do not boil hard or the dairy may catch. Add the potato slices and simmer for 8 minutes, stirring very gently to coat and separate the slices without breaking them. The edges should begin to soften but the centres should still hold their shape.

   250 ml heavy cream100 ml whole milk2 garlic cloves1 tsp fresh thyme leaves1/4 tsp freshly grated nutmeg6 g fine sea salt1/4 tsp freshly ground black pepper600 g waxy potatoes, peeled
4. 4

   Lift the potatoes into the prepared dish in overlapping layers, then pour over all the hot cream mixture. Shake the dish lightly so the liquid settles evenly. Sprinkle the Gruyère over the top in an even layer for a uniform golden crust.

   600 g waxy potatoes, peeled250 ml heavy cream100 ml whole milk90 g Gruyère, finely grated
5. 5

   Bake for 30 to 35 minutes until deeply golden on top, bubbling at the edges, and a knife slides easily through the centre with no resistance. If the top colours too quickly before the potatoes are tender, loosely cover with foil for the final 10 minutes.

   90 g Gruyère, finely grated
6. 6

   Rest the gratin for 10 minutes before serving. This allows the cream to thicken and the layers to set slightly, so the portions hold together neatly.

Origin & History

Gratin dauphinois comes from the Dauphiné region in southeastern France, where it was traditionally made with sliced potatoes baked slowly in milk or cream. The classic version is prized for its silky texture and delicately browned top; while cheese is debated in strictly traditional versions, Gruyère is widely used in modern French home cooking.