📝 About This Recipe
Hailing from the Dauphiné region in Southeast France, this classic gratin is the epitome of rustic elegance. Unlike a standard potato bake, true Dauphinoise relies on the natural starches of the potato and a luxurious infusion of garlic-scented cream to create a silky, melt-in-your-mouth texture. This gluten-free masterpiece is a celebration of simple ingredients transformed into a golden-crusted, velvety side dish that steals the spotlight at any dinner table.
🥗 Ingredients
The Potatoes
- 3 lbs Yukon Gold or King Edward Potatoes (peeled and sliced into 1/8-inch rounds)
The Cream Infusion
- 2.5 cups Heavy Cream (full fat for best results)
- 1/2 cup Whole Milk (adds lightness to the sauce)
- 3 cloves Fresh Garlic (smashed and peeled)
- 3 sprigs Fresh Thyme (plus extra for garnish)
- 1/4 teaspoon Nutmeg (freshly grated is essential)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Assembly and Finish
- 2 tablespoons Unsalted Butter (at room temperature for greasing the dish)
- 1.5 cups Gruyère Cheese (freshly grated (optional for an 'au gratin' style))
- 1 tablespoon Fresh Chives (finely minced 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 to ensure even browning.
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2
Generously rub the inside of a 9x13 inch ceramic or glass baking dish with the room temperature butter. For extra flavor, rub a halved garlic clove over the buttered surface.
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3
In a medium saucepan, combine the heavy cream, milk, smashed garlic cloves, and thyme sprigs. Bring to a very gentle simmer over medium-low heat.
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4
Once simmering, remove the cream mixture from the heat. Let it steep for 10 minutes to infuse the flavors, then strain through a fine-mesh sieve into a jug, discarding the solids. Stir in the salt, pepper, and nutmeg.
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5
Peel the potatoes and slice them into uniform 1/8-inch thick rounds using a mandoline or a very sharp chef's knife. Do not wash the slices; the starch is needed to thicken the sauce.
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6
Arrange a single layer of potato slices in the bottom of the prepared dish, overlapping them slightly like roof tiles.
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7
Pour a small amount of the infused cream over the first layer. Repeat the layering process with the remaining potatoes and cream until all are used, ensuring the top layer is as flat and neat as possible.
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8
Press down gently on the potatoes with a spatula to ensure they are mostly submerged in the cream.
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9
If using cheese, sprinkle the grated Gruyère evenly over the top layer.
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10
Cover the dish loosely with foil and bake for 45 minutes. Covering prevents the top from burning before the centers are tender.
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11
Remove the foil and continue baking for another 25-30 minutes. The top should be deep golden brown and the cream should be bubbling and thickened.
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12
Test for doneness by inserting a paring knife into the center; it should slide through the potatoes with absolutely no resistance.
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13
Crucially, let the dish rest for 10-15 minutes before serving. This allows the sauce to set and prevents it from being runny when sliced.
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14
Garnish with fresh chives or extra thyme leaves and serve warm.
💡 Chef's Tips
Use starchy potatoes like Yukon Gold for the perfect balance of structure and creaminess. Never rinse your potato slices after cutting; that surface starch is what creates the thickened, gluten-free sauce. Adjust the oven temperature slightly lower if the cream begins to break or look oily; a gentle bake is key. For a truly authentic French touch, use a mix of half heavy cream and half crème fraîche for a slight tang. If the top browns too quickly, tent it with foil for the remainder of the cooking time.
🍽️ Serving Suggestions
Pair with a pan-seared steak au poivre for a classic French bistro experience. Serve alongside a crisp green salad with a sharp Dijon vinaigrette to cut through the richness. Complements roasted lamb or a festive holiday turkey perfectly. A chilled glass of Chardonnay or a light Pinot Noir balances the creamy textures beautifully. Excellent served as a main course for lunch with sautéed wild mushrooms on top.