Gratin Dauphinois
By Groceree
Also known as Potatoes Dauphinoise · Dauphinoise Potatoes
Potatoes sliced thin and baked in cream and milk in a garlic-rubbed dish. No cheese, no stock, no egg — the starch from the potatoes is what thickens it.
Last updated
- Servings
- 6 servings
- Prep
- 20 min
- Cook
- 1 h 15 min
- Total
- 1 h 50 min
Ingredients
floury potatoes1.2 kg- double cream400 ml
milk300 ml
garlic cloves2
butter30 g
nutmeg¼ tsp
salt
black pepper
Instructions
- 01
Heat the oven to 160°C. Halve one and rub a gratin dish hard all over with the cut sides, then it generously.
- 02
Peel the and slice them 2 to 3 mm thick, on a mandoline if you have one. Do not rinse them — that starch is the thickener.
- 03
Crush the other and bring it to a simmer in a wide pan with the , , , plenty of and .
- 04
Slide the slices in and simmer for 8 minutes, stirring gently, until the liquid has visibly thickened.
- 05
Tip everything into the dish and press the top layer flat so it is submerged.
- 06
Bake for 60 to 70 minutes, until a knife meets no resistance and the top is deep gold.
- 07
Rest for 15 minutes before serving so it sets enough to cut.
Notes
- No cheese. A true dauphinois has none; adding gruyère makes it a gratin savoyard, which is a different and also good dish.
- Never rinse the sliced potatoes. The surface starch thickens the cream, and rinsed potatoes give a watery gratin.
- Simmering the slices in the cream first is what guarantees they cook evenly and the liquid is already thick going in.
Nutrition per serving
- Calories
- 530 kcal
- Protein
- 7 g
- Carbs
- 39 g
- Fat
- 38 g
Estimated from the ingredients.
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