Gratin Dauphinois
Discover authentic Gratin Dauphinois - thinly sliced potatoes baked in garlic-infused cream until golden. French comfort at its finest!
Equipment
- 1 oven pan (23x33cm)
- 1 mandoline for potato slicing
Ingredients
- 900 g Russet or Yukon Gold potatoes 2 pounds
- 1½ cups heavy cream 360ml
- 1½ cups whole milk 360ml
- 2 cloves garlic (1 for rubbing dish, 1 minced)
- ¼ teaspoon freshly grated nutmeg
- 1½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- 2 sprigs fresh thyme optional
- 1 bay leaf optional
Instructions
- Preheat your oven to 350°F (175°C).
- Peel the potatoes and slice them very thinly (about ⅛ inch thick), using a mandoline if possible. Rinse and pat dry with paper towels.
- Cut one garlic clove in half and rub the cut sides all over the inside of a 9x13 inch (23x33cm) baking dish. Butter the dish thoroughly.
- In a medium saucepan, combine cream, milk, minced garlic, thyme sprigs, and bay leaf. Bring to a gentle simmer over medium-low heat.
- Remove from heat and discard the herbs. Stir in salt, pepper, and nutmeg.
- Arrange one-third of the potato slices in overlapping rows in the prepared dish. Pour one-third of the cream mixture over the potatoes.
- Repeat with two more layers, finishing with cream mixture on top. Ensure liquid comes just below the top layer of potatoes.
- Cover tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and continue baking for 30-40 minutes until golden brown on top and potatoes are tender when pierced with a knife.
- Let rest for 15 minutes before serving.
Notes
- Never substitute reduced-fat dairy products – the fat is essential for proper texture and flavor.
- Resting is crucial – a properly rested gratin slices more cleanly and has better texture.
- For extra richness, sprinkle 2 tablespoons of grated Gruyère on top during the last 15 minutes of baking (though traditionalists would consider this blasphemy).
- The dish can be assembled up to 4 hours ahead and refrigerated before baking.
- For a variation, try infusing the cream with a clove or a pinch of cayenne pepper.