Gratin Dauphinois

Gratin Dauphinois

A classic French potato gratin from the Dauphiné region, made by layering thinly sliced potatoes with garlic-infused cream and milk, then baking slowly until meltingly tender with a golden top.

Prep

25 min

Cook

75 min

Total

100 min

Serves

6

Difficulty

Easy

Recipe ingredients

• •1.2 kg (2½ lb) waxy potatoes (Charlotte or Yukon Gold), waxy/holding variety, not starchy; do not pre-boil
• •2 ml (2 tsp) neutral oil or melted butter, for the dish
• •2 g (2 cloves) garlic, halved
• •300 ml (1¼ cups) heavy cream (crème entière), minimum 30% fat
• •200 ml (¾ cup + 1 tbsp) whole milk
• •1 g (¼ tsp) freshly grated nutmeg
• •5 g (1 tsp) fine sea salt
• •1 g (½ tsp) freshly ground white or black pepper

Steps

1. 1 Preheat the oven to 160°C (325°F). Rub the inside of a 25 cm / 10-inch baking dish (about 3 L / 12 cup capacity) all over with the cut sides of the garlic, then discard the garlic. Lightly grease the dish with a little of the oil or melted butter.
2. 2 Peel the potatoes. Slice them on a mandoline at about 2 mm (1/16 inch) thick — consistent thickness is essential so all layers cook evenly. Do not rinse the starch off; natural starch helps set the cream.
3. 3 In a jug or bowl, whisk the cream, milk, salt, pepper and nutmeg together. Taste — the raw liquid should be pleasantly seasoned, as potatoes absorb flavor as they bake.
4. 4 Arrange the potato slices in the dish in overlapping concentric circles or straight rows, packing them snugly and standing nearly upright so there are minimal gaps. Pour the cream mixture over the potatoes, pressing gently so the liquid rises between the layers. Top up with a little more milk if needed so the liquid reaches almost — but not quite — the top layer of potatoes.
5. 5 Bake uncovered on the middle rack at 160°C (325°F) for 60 minutes. The center should be tender when pierced with a knife and the liquid should be mostly absorbed. If the top is not yet golden, increase the oven to 200°C (400°F) for 10–15 minutes to brown the surface — watch closely to avoid a hard crust, which is not traditional.
6. 6 Rest the gratin out of the oven for 10–15 minutes before serving. The cream will continue to thicken and set as it stands; it should be creamy and spoonable, not runny. Serve hot, as a side to roast meat, poultry or fish.