Thin slices of potato, baked in cream and milk with garlic and nutmeg until the top is golden and the inside is meltingly tender: that is a gratin dauphinois, the French cousin of scalloped potatoes. It is a classic, and it is gorgeous on a holiday table (actually, on any table).
The classic has no cheese, which may surprise you if you know potatoes au gratin.
Tips for Making Gratin Dauphinois
Slice the potatoes thin and even. About 1/8 inch (3 mm). A mandoline gives you the most even slices, and thin slices cook through without drying out.
Do not rinse the potatoes. The starch on the slices is what thickens the cream. Rinse them and you will end up with a thin, watery gratin.
Start it on the stove. Simmering the potatoes in the cream for 10 minutes first gets the starch working and keeps the sauce from splitting in the oven.
Let it rest before serving. Ten minutes out of the oven lets the cream settle, so the gratin cuts into neat squares.
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Gratin Dauphinois: French Potato Gratin with Cream, Garlic and Nutmeg
- Total Time: 1 hour 25 minutes
- Yield: Serves 8
Description
Thin slices of potato, baked in cream and milk with garlic and nutmeg until the top is golden and the inside is meltingly tender: that is a gratin dauphinois, the French cousin of scalloped potatoes. It is a classic, and it is gorgeous on a holiday table (actually, on any table).
Ingredients
- 3 lb (1.4 kg) Yukon Gold potatoes, peeled and sliced 1/8 inch (3 mm) thick
- 3 garlic cloves: 1 halved, 2 smashed
- 2 tbsp unsalted butter, divided
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1/2 tsp freshly grated nutmeg
- 1 1/2 tsp salt
- 1/2 tsp ground white pepper
Instructions
Heat the oven to 350°F (175°C). Rub a 9 x 13-inch (3-quart) baking dish all over with the cut side of the halved garlic clove, then butter it with 1 tbsp of the butter.
Put the potato slices in a large pot with the milk, cream, smashed garlic, nutmeg, salt and white pepper. Bring to a gentle simmer over medium heat, stirring gently with a spatula so the slices do not break, and cook for 10 minutes, until the cream thickens slightly and the potatoes are just starting to soften.
Fish out the smashed garlic cloves and discard them. Pour the potatoes and all of the cream into the prepared dish and spread them in an even layer. Dot with the remaining 1 tbsp butter, cut into small pieces.
Bake for 40 to 50 minutes, until the top is deep golden and a knife slides in easily. Let it rest for 10 minutes before serving.
Notes
- For a cheese version, scatter 1 cup (100 g) of grated Gruyère over the top for the last 15 minutes of baking.
- Cut into squares to serve.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Recipes
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Fat: 16 g
- Carbohydrates: 34 g
- Protein: 6 g
Frequently Asked Questions
My gratin is too liquid. What went wrong?
Usually the potatoes were rinsed, sliced too thick, or the dish was not baked long enough. Return it to the oven for 15 to 20 minutes, uncovered, and let it rest for 10 minutes before cutting. The liquid thickens as it cools.
Can I make it ahead, and how do I reheat it?
Yes. Bake it fully a day ahead, cover and chill it, then reheat at 350°F (175°C), covered with foil, for 25 to 30 minutes. Uncover for the last 10 minutes to crisp the top. Do not assemble it raw ahead of time, because the potatoes will turn gray.
Can I use milk instead of cream?
You can use all milk, but the gratin will be thinner and a little less rich. For a richer version, use half milk and half cream, 1 1/2 cups of each.
Can I make it in a slow cooker?
Yes, though you will lose the golden top, and the cream can separate over a long cook. Layer the potatoes and pour in the hot cream mixture, then cook on low for 4 to 5 hours. Run it under the broiler for a few minutes to brown the top.
What is the difference between gratin dauphinois and scalloped potatoes?
The classic gratin dauphinois has no cheese and no flour. The potatoes are baked in cream and milk, and their own starch thickens it. Scalloped potatoes usually use a flour-thickened sauce, and au gratin potatoes add cheese.
