📝 About This Recipe
Hailing from the Dauphiné region in Southeast France, this authentic Gratin Dauphinois is the pinnacle of potato cookery, relying on the magic of slow-simmered cream rather than a heavy flour-based roux. Unlike standard scalloped potatoes, the starch from the potatoes themselves creates a luxurious, velvety sauce that binds the paper-thin slices together. With a hint of nutmeg and a whisper of garlic, this dish is a golden-crusted masterpiece that defines rustic elegance.
🥗 Ingredients
The Potatoes
- 3 pounds Yukon Gold or Russet Potatoes (peeled and sliced into 1/8-inch rounds)
The Infusion
- 2 cups Heavy Cream (high quality, full fat)
- 1 cup Whole Milk (do not use skim or 1%)
- 3 pieces Garlic Cloves (2 smashed for the liquid, 1 halved for the dish)
- 2 pieces Fresh Thyme Sprigs (whole)
- 1/4 teaspoon Nutmeg (freshly grated is essential)
- 1.5 teaspoons Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finish
- 2 tablespoons Unsalted Butter (at room temperature)
- 1 cup Gruyère Cheese (freshly grated (optional for traditionalists, but recommended))
👨🍳 Instructions
-
1
Preheat your oven to 325°F (165°C). Position a rack in the center of the oven to ensure even browning.
-
2
Prepare the baking dish by rubbing the cut side of a halved garlic clove all over the interior of a 2-quart ceramic or glass gratin dish. Follow this by generously greasing the dish with 1 tablespoon of softened butter.
-
3
Peel the potatoes and slice them into uniform 1/8-inch thick rounds using a mandoline or a very sharp chef's knife. Crucially, do not wash the potatoes after slicing; the surface starch is vital for thickening the sauce.
-
4
In a large saucepan, combine the heavy cream, milk, two smashed garlic cloves, thyme sprigs, salt, pepper, and nutmeg. Bring to a very gentle simmer over medium-low heat.
-
5
Add the sliced potatoes to the simmering cream mixture. Gently stir to ensure every slice is coated. Simmer the potatoes in the liquid for about 8-10 minutes until they are slightly softened but still hold their shape.
-
6
Remove the pan from the heat. Use a slotted spoon or tongs to discard the thyme sprigs and the smashed garlic cloves.
-
7
Transfer half of the potatoes into the prepared baking dish, spreading them into an even layer. Pour a little of the cream over them.
-
8
Layer the remaining potatoes on top, arranging the final layer in an attractive overlapping shingle pattern for a professional look.
-
9
Pour the remaining cream mixture over the potatoes until it almost reaches the top layer (you may have a tiny bit of liquid left over depending on the depth of your dish).
-
10
If using Gruyère, sprinkle it evenly over the top. Dot the surface with the remaining tablespoon of butter.
-
11
Place the dish on a rimmed baking sheet (to catch any drips) and bake for 50-60 minutes. The gratin is done when the top is deep golden brown and the potatoes are tender when pierced with a knife.
-
12
Remove from the oven and allow the gratin to rest for at least 15 minutes before serving. This cooling period allows the sauce to set into a creamy, cohesive texture.
💡 Chef's Tips
Use a mandoline to get perfectly even slices; uneven thickness leads to some potatoes being mushy while others are crunchy. Never soak your sliced potatoes in water, as you will wash away the starch needed to thicken the cream naturally. For the best flavor, use high-fat European-style butter and fresh nutmeg—the pre-ground stuff doesn't compare. If the top browns too quickly before the potatoes are soft, tent the dish loosely with foil for the remainder of the bake. Always let the dish rest! Cutting into it immediately will result in a runny sauce; patience ensures a velvety finish.
🍽️ Serving Suggestions
Serve alongside a Roast Chicken with herbs for a classic French Sunday lunch. Pair with a crisp, dry white wine like a Chablis or a Sauvignon Blanc to cut through the richness. Accompany with a simple green salad tossed in a sharp Dijon vinaigrette to provide a bright contrast. This dish is the ultimate partner for a seared Filet Mignon or a herb-crusted Rack of Lamb. For a cozy vegetarian meal, serve with sautéed wild mushrooms and steamed asparagus.