📝 About This Recipe
Hailing from the historic Dauphiné region in Southeast France, this quintessential side dish is the pinnacle of rustic elegance. Unlike a standard potato gratin, an authentic Dauphinoise relies on the natural starches of the potato and the richness of heavy cream to create a velvety, melt-in-your-mouth texture without the need for a flour-based roux. Infused with aromatic garlic and a hint of nutmeg, it is the ultimate comfort food that transforms humble tubers into a masterpiece of French culinary art.
🥗 Ingredients
The Potatoes
- 3 lbs Yukon Gold or King Edward Potatoes (peeled and sliced into 1/8-inch thick rounds)
The Cream Infusion
- 2.5 cups Heavy Cream (Double Cream) (high fat content is essential for the texture)
- 1/2 cup Whole Milk (adds a bit of lightness to the sauce)
- 3 pieces Garlic Cloves (smashed and peeled)
- 3 pieces Fresh Thyme Sprigs (whole sprigs for infusing)
- 1/4 teaspoon Freshly Grated Nutmeg (a classic French touch)
- 1.5 teaspoons Kosher Salt (plus more for layering)
- 1/2 teaspoon Freshly Cracked Black Pepper (to taste)
The Finish
- 2 tablespoons Unsalted Butter (at room temperature for greasing the dish)
- 1 piece Garlic Clove (halved, to rub the baking dish)
- 1 cup Gruyère Cheese (finely grated (optional, for a golden crust))
- 1 tablespoon Fresh Chives (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Position a rack in the center of the oven.
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2
Prepare your baking dish (a 9x13 inch ceramic or glass dish works best). Rub the cut side of the halved garlic clove all over the inside of the dish, then generously grease the dish with the 2 tablespoons of softened butter.
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3
In a medium saucepan, combine the heavy cream, milk, the 3 smashed garlic cloves, thyme sprigs, salt, pepper, and nutmeg. Bring to a very gentle simmer over medium-low heat. Once simmering, remove from heat and let it steep for 10-15 minutes to infuse the flavors.
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4
While the cream infuses, peel your potatoes and slice them into uniform 1/8-inch thick rounds. A mandoline is highly recommended for consistency. Important: Do not wash the potatoes after slicing, as the starch is needed to thicken the sauce.
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5
Strain the warm cream mixture through a fine-mesh sieve into a large bowl or jug, discarding the solids (garlic and thyme).
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6
Arrange a single layer of potato slices in the bottom of the prepared baking dish, overlapping them slightly like shingles.
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7
Lightly season the layer with a tiny pinch of salt and pepper, then pour just enough of the infused cream over the layer to barely cover it.
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8
Continue layering the potatoes and adding cream until all potatoes are used. Gently press down on the potatoes with a spatula to ensure they are all submerged in the liquid.
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9
Cover the dish tightly with aluminum foil. Place the dish on a rimmed baking sheet to catch any potential bubbly overflows.
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10
Bake for 45 minutes. Remove the foil; the potatoes should be starting to soften.
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11
If using Gruyère, sprinkle it evenly over the top at this stage. Return the dish to the oven, uncovered, and bake for another 25-30 minutes.
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12
The gratin is done when the top is deeply golden brown and bubbly, and a knife inserted into the center meets no resistance. If the top browns too quickly, tent loosely with foil.
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13
Remove from the oven and let the dish rest for at least 15 minutes before serving. This 'setting' time is crucial for the cream to thicken into a custard-like consistency.
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14
Garnish with freshly chopped chives and serve warm from the dish.
💡 Chef's Tips
Use starchy potatoes like Yukon Gold for the best creamy texture; waxy potatoes won't absorb the cream as well. Never soak the sliced potatoes in water, as you will wash away the starch needed to bind the sauce. Infusing the cream with aromatics off-heat prevents the garlic from burning and ensures a subtle, sophisticated flavor profile. If the cream looks like it is curdling, your oven is likely too hot; keep the temperature low and slow for a silky result. Always let the dish rest! If you cut into it immediately, the sauce will be thin and runny.
🍽️ Serving Suggestions
Pair with a medium-bodied white wine like a French Chardonnay or a Chenin Blanc to cut through the richness. Serve as the primary side dish to a Garlic and Herb Roasted Leg of Lamb. Accompany with a crisp green salad dressed in a sharp Dijon vinaigrette to balance the creamy flavors. Excellent alongside a Pan-Seared Ribeye Steak or a classic Roast Chicken. For a vegetarian feast, serve with roasted root vegetables and sautéed kale.