Gratin Dauphinois

Name: Gratin Dauphinois
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 6
Cuisine: French
Ingredients: 1.5 kg Potatoes (Preferably starchy varieties like Russet or Yukon Gold); 400 g Milk (Full-fat milk recommended for richness); 500 g Heavy Cream (Or whipping cream with at least 35% fat); 2 cloves Garlic (Minced or crushed); 1 teaspoon Thyme (Dried, or a few fresh sprigs); 1 leaf Bay Leaf; to taste Salt; to taste Black Pepper (Freshly ground); 30 g Butter (For greasing the baking dish)

Gratin Dauphinois is a classic French dish featuring thinly sliced potatoes baked in a rich mixture of milk and heavy cream, infused with garlic, thyme, and bay leaf. This comforting side dish is known for its creamy texture and golden-brown top, perfect for serving alongside roasted meats or as a standalone vegetarian option.

#Gratin

#Potatoes

#French

#Side Dish

#Comfort Food

#Creamy

#Baked

Thinly sliced potatoes ready for layering

Recipe Information

25m

Prep Time

1h 30m

Cook Time

1h 55m

Total Time

Servings

Medium

French

English

Nutrition (per serving)

575

Calories

Protein

52g

Carbs

37g

Fat

Cream and milk mixture infusing with aromatics

Ingredients

Potatoes
(Preferably starchy varieties like Russet or Yukon Gold)
1.5 kg
Milk
(Full-fat milk recommended for richness)
400 g
Heavy Cream
(Or whipping cream with at least 35% fat)
500 g
Garlic
(Minced or crushed)
2 cloves
Thyme
(Dried, or a few fresh sprigs)
1 teaspoon
Bay Leaf
1 leaf
Salt
to taste
Black Pepper
(Freshly ground)
to taste
Butter
(For greasing the baking dish)
30 g

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Layered potatoes in a buttered dish before baking

Instructions

0/5 completed

1
Preheat your oven to 200°C (390°F). Peel the potatoes and slice them very thinly, ideally using a mandoline, to ensure even cooking and a tender texture. A thickness of about 2-3mm is ideal.
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15m
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Preheat your oven to 200°C (390°F). Peel the potatoes and slice them very thinly, ideally using a mandoline, to ensure even cooking and a tender texture. A thickness of about 2-3mm is ideal.
15m
Slicing potatoes evenly is crucial for a consistent gratin. Use a mandoline if possible for uniform slices.
2
In a large saucepan, combine the milk, heavy cream, minced garlic, thyme, and bay leaf. Season generously with salt and black pepper. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Do not boil. Remove from heat and let it steep for a few minutes to infuse the flavors.
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5m
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In a large saucepan, combine the milk, heavy cream, minced garlic, thyme, and bay leaf. Season generously with salt and black pepper. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Do not boil. Remove from heat and let it steep for a few minutes to infuse the flavors.
5m
Infusing the cream mixture before adding potatoes ensures a deeper flavor. Taste and adjust seasoning before adding potatoes.
3
Liberally grease a baking dish (approximately 20x30 cm or similar) with the 30g of butter. Arrange the thinly sliced potatoes in layers in the prepared baking dish. Overlap the slices slightly to create a beautiful pattern and ensure even distribution.
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5m
Preview
Liberally grease a baking dish (approximately 20x30 cm or similar) with the 30g of butter. Arrange the thinly sliced potatoes in layers in the prepared baking dish. Overlap the slices slightly to create a beautiful pattern and ensure even distribution.
5m
Buttering the dish well prevents sticking and adds to the rich flavor. Layering neatly will make the finished dish look more appealing.
4
Remove the bay leaf from the cream mixture. Pour the infused milk and cream over the layered potatoes, ensuring the liquid covers almost all the potato slices. Gently press down on the potatoes to submerge them if needed.
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2m
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Remove the bay leaf from the cream mixture. Pour the infused milk and cream over the layered potatoes, ensuring the liquid covers almost all the potato slices. Gently press down on the potatoes to submerge them if needed.
2m
Make sure potatoes are mostly submerged to cook through and become tender. You can gently shake the dish to help the liquid settle.
5
Place the baking dish in the preheated oven. Bake for approximately 1 hour and 30 minutes, or until the potatoes are very tender when pierced with a fork, and the top is golden brown and bubbling. If the top browns too quickly, you can cover it loosely with aluminum foil.
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1h 30m
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Place the baking dish in the preheated oven. Bake for approximately 1 hour and 30 minutes, or until the potatoes are very tender when pierced with a fork, and the top is golden brown and bubbling. If the top browns too quickly, you can cover it loosely with aluminum foil.
1h 30m
Cooking time can vary, so check for tenderness. A deep golden crust is desirable, but avoid burning.