Gratin Dauphinois
Ingredients
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- 2 tbsp unsalted butter
- 2 cloves garlic
- 2 1/2 pounds Yukon Gold potatoes – peeled, thinly sliced (about 0.125 in/3 mm) (~7 medium yukon gold potatos)
- 1 cups whole milk
- 2 cups heavy cream
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper – freshly ground
- 1/4 tsp nutmeg – freshly grated
Instructions
1. Heat the oven to 325°F (160°C) with a rack in the middle. Lightly grease a 2-quart (2 L) shallow baking dish with 1 tbsp of the unsalted butter.
2. Halve one garlic clove and rub its cut sides all over the inside of the buttered dish; leave a faint film of garlic and discard the clove. Lightly crush the second clove.
3. Slice the peeled potatoes 0.125 in (3 mm) thick; do not rinse them—the surface starch helps the gratin set.
4. In a wide pot, combine the whole milk, heavy cream, crushed garlic clove, kosher salt, black pepper, and nutmeg. Bring just to a simmer over medium heat, stirring occasionally so it doesn’t scorch.
5. Add the sliced potatoes to the simmering dairy. Cook at a gentle simmer, stirring carefully to prevent sticking, until the slices are slightly flexible but not fully tender, 8–10 minutes.
6. Transfer the potatoes and all of the creamy liquid to the prepared dish, smoothing the top into an even layer; remove the garlic clove if you spot it.
7. Dot the surface with the remaining 1 tbsp unsalted butter.
8. Bake until the potatoes are completely tender when pierced and the top is lightly golden and bubbling at the edges, 55–70 minutes. If browning too quickly, tent loosely with foil; if still pale near the end, increase the oven to 350°F (175°C) for the last 5–10 minutes.
9. Let rest 10–15 minutes before serving so the gratin sets into clean, creamy layers.
Gratin Dauphinois is a French potato gratin celebrated for its silken texture and delicate, comforting flavors. Thin slices of potatoes are bathed in cream and milk perfumed with garlic, then baked until tender with a faintly bronzed top. The result is a spoonable, layered casserole where each slice holds together yet melts in the mouth, with a gentle hint of nutmeg and pepper.
Originating in the Dauphiné region of southeastern France, the gratin has been part of local cooking for centuries and is closely associated with family meals and celebratory tables. Traditionally it contains no cheese or eggs, relying on the potatoes’ starch and slow baking to set the creamy sauce. Over time, variations have spread beyond the region, but the classic version remains a benchmark of French home cooking and bistro fare.