Gratin Dauphinois
Recipe Type: Side Dish
Cuisine: French
Serves: 6
The French sure do know how to create comfort dishes, and this Gratin Dauphinois takes the cake in my book. You don't want to miss out on these creamy potatoes baked slowly to perfection!
  • 1.5 lbs. potatoes, preferably Yukon Gold
  • 2 cups heavy cream
  • 2-3 cloves garlic, crushed
  • Salt
  1. Preheat the oven to 250°F.
  2. Wash, peel, and thinly slice the potatoes into rounds. This can be done with a knife, food processor or mandoline.
  3. Heat the cream in a saucepan over medium-heat and bring to a simmer. Add the garlic and salt for seasoning. Be careful to not let the cream boil over.
  4. Line a deep casserole or gratin dish with the potatoes so they are slightly overlapping and tightly packed.
  5. Pour the liquid over the potatoes just until it comes the top layer. Adjust the amount of potatoes and cream according to your dish type.
  6. Place the dish on a baking sheet in case the cream bubbles over.
  7. Bake for 1.5 to 2 hours or until the potatoes are soft, browned on top, and the cream is absorbed. The cooking time will vary based on the kind of potatoes used. The more waxy potatoes will take longer than grainer potatoes, like Russet.
Recipe by Honest Cooking at