Classic Potato Gratin Dauphinoise Recipe
This is a classic French dish that is both simple and elegant. This creamy, garlicky, and delicious potato bake is perfect for family dinners or special occasions. Unlike many modern variations, this traditional recipe does not include cheese, allowing the rich flavors of the potatoes, cream, and subtle hints of garlic and nutmeg to shine. Serve this comforting side dish alongside steak, chicken, or any main course for a taste of French home cooking.
Recipe Video
Recipe Ingredients
- 2.5 pounds Russet Potatoes
- 2 Cloves Garlic
- 2 Cups Heavy Cream
- 1 Cup Whole Milk
- 2 tablespoon Butter
- 1 teaspoon Fresh Thyme Leaves (optional)
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Ground Nutmeg
Recipe Instructions
Dish the Chef used 8” X 8” / 23cm X 23cm
Preheat Oven to 360°F (180°C)
- In a saucepan, heat the milk, cream salt and pepper. Lightly rub the baking dish (2 quarts) with salt and a clove of garlic (the salt creates a sand paper effect).
- Finely slice the other cloves and add them to the milk mixture. Brush the inside of the dish with soft butter.
- Thinly slice the potatoes using a mandoline or a sharp knife, ensuring they are as thin as you can make them. Layer the bottom of the dish with potato slices. Add a small ladle of the cream mixture on top of the potatoes. Add another layer of the potato slices, top with a little more cream mixture and continue until your dish is full. Pour the remaining cream and milk mixture over the top.
- Cover the dish with aluminum foil and place it on a baking sheet to catch any spills. Bake in the preheated oven for 1 hour. After 1 hour, remove the foil and bake for an additional 30 minutes or until the potatoes are tender and the top is golden brown. A toothpick should slide easily through the potatoes when they are done.
- Let them rest for a few minutes before serving. Enjoy your authentic French Potato Gratin Dauphinoise!
