Potatoes Dauphinoise
Gratin Dauphinois is a classic French dish made from thinly sliced potatoes baked in cream and/or milk, often flavored with garlic and nutmeg. Originating from the Dauphiné region, it is known for its creamy texture and rich, comforting flavor. While often served as a side, it is hearty and satisfying enough to be a main course.
⏱ 90 min
👨🍳 easy
🍽 4 servings
Published on: · Last updated:
Ingredients
- 1 kg Waxy potatoes
- 300 ml Heavy cream
- 200 ml Whole milk
- 2 Garlic cloves, halved
- 1/2 TL Freshly grated nutmeg
- 1 EL Butter, for greasing
- 1/2 TL Salt
- 1/4 TL Black pepper
Instructions
- Preheat oven to 180°C (350°F) convection (200°C/400°F conventional). Thoroughly grease a gratin dish (approx. 25x20 cm / 10x8 inches) with butter and rub the halved garlic cloves all over it.
- Peel the potatoes and slice them very thinly (approx. 2-3 mm / 1/8 inch) using a mandoline or a sharp knife. Do not wash them, to retain the starch.
- In a saucepan, heat the cream, milk, salt, pepper, and nutmeg. Add the potato slices and simmer over medium heat, stirring occasionally, for about 10 minutes until the liquid slightly thickens.
- Pour the potato mixture into the prepared gratin dish in layers, smoothing the surface.
- Bake the gratin in the preheated oven for 60-75 minutes, until the potatoes are very tender and the surface is golden brown and bubbling. If the surface browns too quickly, you can cover it with aluminum foil halfway through baking.
- Let rest for 10-15 minutes before serving to allow the gratin to set.
Nutrition
520 kcal ·
10g Protein ·
40g Carbs ·
37g Fat