Gratin Dauphinois (Creamy Garlic Potato Gratin)

The authentic gratin from the Dauphiné: thinly sliced potatoes slowly baked in garlic-infused cream and milk with a hint of nutmeg until meltingly soft inside and golden on top. No cheese – just perfect potatoes. A classic side for roast meat or a green salad.

1 h 40 minto make
6portions
Easyto cook
Vegetariandiet

See what your day is missing

Add this meal and the rest of your day in one sentence. Free. Let AI fill it in, or add it yourself.

Gratin Dauphinois (Creamy Garlic Potato Gratin)

Ingredients

For 6 portions

1,200g potato
300ml heavy cream
300ml milk, whole
2 cloves garlic
15g butter
0.25 Tsp nutmeg
2 sprigs fresh thyme
1.25 Tsp salt
0.5 Tsp black pepper

Method

Preheat the oven to 160 °C (140 °C fan). Rub a 2-litre baking dish with a cut garlic clove, then grease it well with the butter.
Peel the potatoes (floury or all-rounder potatoes such as Maris Piper or King Edward) and slice them very thinly, about 3 mm, with a sharp knife or mandoline. Don't rinse them – the starch thickens the sauce.
Put the cream, milk, crushed garlic, thyme, nutmeg, salt and pepper in a large pan and bring to a gentle simmer.
Add the potato slices and simmer gently for 8–10 minutes, stirring carefully so they don't stick, until the liquid thickens and the potatoes are just starting to soften.
Remove the thyme and tip everything into the dish, spreading the potatoes into even layers and pressing them down so they're covered by the cream.
Bake for 60–70 minutes until deep golden on top and a knife slides through the potatoes with no resistance. If the top browns too fast, cover loosely with foil.
Rest for 10 minutes before serving so it sets and slices cleanly.