📝 About This Recipe
Hailing from the Dauphiné region in Southeast France, this quintessential potato dish is the epitome of rustic elegance. Unlike other gratins, the authentic Dauphinois relies on the natural starches of the potato and a luxurious bath of heavy cream rather than a floury béchamel or excessive cheese. The result is a meltingly tender, velvet-textured masterpiece with a golden, burnished crust that whispers of garlic and nutmeg.
🥗 Ingredients
The Potatoes
- 3 lbs Yukon Gold or Russet Potatoes (peeled and sliced into 1/8-inch thick rounds)
The Cream Infusion
- 2 cups Heavy Cream (high quality, full fat)
- 1 cup Whole Milk
- 3 pieces Garlic Cloves (2 smashed, 1 halved for rubbing the dish)
- 3 pieces Fresh Thyme Sprigs (left whole for easy removal)
- 1/4 teaspoon Nutmeg (freshly grated is essential)
- 2 teaspoons Kosher Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Assembly and Finish
- 2 tablespoons Unsalted Butter (room temperature)
- 1/2 cup Gruyère Cheese (optional, finely grated for the top crust)
👨🍳 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
Prepare your baking dish (a 9x13 inch ceramic or glass baker works best). Rub the cut side of the halved garlic clove all over the interior of the dish, then grease generously with 1 tablespoon of butter.
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3
In a medium saucepan over medium heat, combine the heavy cream, milk, the 2 smashed garlic cloves, and thyme sprigs. Bring to a gentle simmer—do not let it boil over.
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4
Once simmering, remove the cream mixture from the heat. Stir in the salt, pepper, and freshly grated nutmeg. Let it steep for 10 minutes to infuse the flavors, then strain through a fine-mesh sieve into a jug, discarding the solids.
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5
Peel the potatoes and slice them into 1/8-inch rounds using a mandoline for perfect uniformity. Crucially, do not wash the potatoes after slicing; the surface starch is what thickens the sauce.
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6
Begin layering the potatoes in the prepared dish. Arrange the first layer in slightly overlapping rows, like shingles on a roof.
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7
Pour about 1/4 of the infused cream over the first layer. Repeat the layering process with the remaining potatoes and cream, pressing down gently on the potatoes as you go to ensure they are submerged.
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8
Dot the top layer with the remaining tablespoon of butter. If using Gruyère, sprinkle it evenly over the top now.
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9
Place the baking dish on a rimmed baking sheet (to catch any potential bubbly drips) and slide it into the oven.
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10
Bake for 75 to 90 minutes. Check at the 60-minute mark; if the top is browning too quickly, tent it loosely with foil.
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11
The gratin is done when the potatoes are completely tender when pierced with a knife, the cream has thickened into a silky sauce, and the top is a deep golden brown.
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12
Remove from the oven and let the dish rest for at least 15-20 minutes before serving. This rest period is vital for the sauce to set and the layers to bond.
💡 Chef's Tips
Use a mandoline to ensure slices are exactly the same thickness for even cooking. Never soak the sliced potatoes in water; the starch is the secret to the creamy, non-broken sauce. For the best flavor, use high-fat European-style butter and fresh nutmeg rather than pre-ground. If the cream looks like it is curdling, your oven is likely too hot; keep the temperature low and slow. To test for doneness, a paring knife should slide through the center with absolutely zero resistance.
🍽️ Serving Suggestions
Pair with a classic Roast Chicken with herbs and pan juices. Serve alongside a medium-rare Filet Mignon for a decadent steakhouse experience at home. A crisp green salad with a sharp Dijon vinaigrette cuts through the richness beautifully. Enjoy with a chilled glass of French Chardonnay or a light-bodied Pinot Noir. Perfect as a centerpiece for a holiday brunch alongside thick-cut smoked bacon.