📝 About This Recipe
Hailing from the historic Dauphiné region in Southeast France, this authentic Gratin Dauphinois is the pinnacle of potato craftsmanship. Unlike its cousins, the true classic relies on the natural starch of firm-fleshed potatoes and a luxurious infusion of garlic-scented cream rather than cheese to achieve its legendary velvety texture. It is a slow-baked, golden-crusted labor of love that transforms humble ingredients into a side dish worthy of the finest tables.
🥗 Ingredients
The Potatoes
- 2.5 pounds Yukon Gold or King Edward potatoes (peeled and sliced into 1/8-inch rounds)
The Cream Infusion
- 2 cups Heavy cream (Double cream) (high fat content is essential)
- 1 cup Whole milk (full fat for richness)
- 3 pieces Garlic cloves (smashed and peeled)
- 2 sprigs Fresh thyme (whole)
- 1 piece Bay leaf (dried or fresh)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1.5 teaspoons Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
Dish Preparation
- 2 tablespoons Unsalted butter (softened for greasing)
- 1 piece Garlic clove (halved, to rub the dish)
👨🍳 Instructions
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1
Preheat your oven to 325°F (160°C). This low and slow temperature ensures the potatoes cook through without the cream curdling or the top burning.
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2
Prepare your baking dish (an 8x11 inch oval or rectangular gratin dish). Rub the cut side of a garlic clove vigorously all over the interior, then generously coat with the softened butter.
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3
Peel the potatoes and slice them into 1/8-inch thick rounds. For the best results, use a mandoline to ensure uniform thickness, which guarantees even cooking.
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4
Crucial Step: Do NOT wash or soak the potato slices after cutting. The surface starch is what thickens the cream into a luscious sauce.
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5
In a medium saucepan, combine the heavy cream, milk, smashed garlic cloves, thyme sprigs, bay leaf, salt, pepper, and nutmeg.
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6
Bring the cream mixture to a very gentle simmer over medium heat. Once simmering, remove from heat and let it steep for 10 minutes to infuse the flavors.
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7
Strain the infused cream through a fine-mesh sieve into a large bowl or jug, discarding the solids (garlic, thyme, bay leaf).
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8
Layer about one-third of the potato slices into the prepared baking dish in an overlapping shingle pattern. Season very lightly with a pinch of salt.
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9
Repeat the layering with the remaining potatoes until the dish is filled. The top layer should be as neat as possible for a beautiful presentation.
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10
Slowly pour the warm infused cream over the potatoes. The liquid should come just to the top of the potatoes without completely submerging the very top layer.
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11
Place the gratin dish on a baking sheet (to catch any drips) and slide it into the center of the oven.
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12
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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13
The gratin is done when the potatoes are completely tender when pierced with a knife, and the top is a deep golden brown with bubbling edges.
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14
Remove from the oven and let it rest for at least 15 minutes before serving. This allows the starch to set and the sauce to thicken into its signature velvety consistency.
💡 Chef's Tips
Use starchy or all-purpose potatoes like Yukon Gold for the best creaminess; waxy potatoes won't release enough starch to thicken the sauce. Never rinse the sliced potatoes, as the starch on the surface is the 'glue' that holds the gratin together. Always use freshly grated nutmeg; the pre-ground version lacks the aromatic oils that make this dish truly French. If you must add cheese (though purists would object), a light sprinkling of Gruyère on top during the last 20 minutes of baking is the only acceptable addition. To check for doneness, ensure a knife slides in with zero resistance—any 'crunch' means it needs more time.
🍽️ Serving Suggestions
Serve alongside a perfectly seared Steak Frites or a Roast Chicken for a classic bistro-style meal. Pairs beautifully with a crisp green salad tossed in a sharp Dijon vinaigrette to cut through the richness. Accompany with a glass of dry white Burgundy (Chardonnay) or a light-bodied red like Pinot Noir. Excellent as a decadent side for a holiday leg of lamb or roasted venison.