French
Gratin Dauphinois
An indulgent side dish of thinly sliced potatoes baked slowly in garlic and nutmeg-infused cream until tender and golden.
Watch it madeRecipeTin Eats · 2:13
Ingredients
- Yukon Gold Potatoes2 lbs
- Heavy Cream1.5 cups
- Whole Milk1/2 cup
- Garlic Clove1
- Nutmeg1/4 tsp
- Butter2 tbsp
Method
- Preheat oven to 325°F (160°C). Rub the inside of a baking dish with a cut garlic clove and butter.
- Peel and slice potatoes very thinly (using a mandoline is best). Do not rinse the potatoes to keep the starch.
- In a saucepan, heat the cream and milk with nutmeg, salt, and pepper until just simmering.
- Layer the potato slices in the baking dish. Pour the hot cream mixture over the potatoes. Top with small knobs of butter.
- Bake for 50-60 minutes until the potatoes are tender and the top is golden brown.
Common questions
Can I substitute Yukon Gold potatoes with another type for Gratin Dauphinois?
Yes, but Yukon Golds are best because they turn tender and creamy without falling apart. Russets work if sliced evenly, though they can break down more. Waxy potatoes hold shape but may feel less silky.
How thin should I slice the potatoes, and can I prep them ahead?
Slice them very thin, about 1/16 inch, for even cooking and a smooth texture. If prepping ahead, keep the sliced potatoes submerged in cold water for only a short time, then dry very well before assembling.
What are the most common mistakes when making gratin dauphinois?
The biggest mistakes are slicing too thick, rinsing the potatoes, boiling the cream too hard, or underbaking. Also avoid adding too much liquid. The gratin should bake until the potatoes are fully tender and the top is deeply golden.
How should I store leftovers, and can I reheat them without drying out?
Cool completely, cover, and refrigerate for up to 3 days. Reheat covered at 325°F until hot, then uncover briefly to refresh the top. A splash of milk or cream before reheating can help keep it moist.
What should I serve with Gratin Dauphinois?
It pairs well with roast chicken, beef, lamb, pork, or a simple green salad. Because it is rich and creamy, serve it alongside something roasted, grilled, or acidic to balance the dish.