Gratin Dauphinois Recipe

This potato gratin recipe is my go-to comfort food because it’s the perfect blend of creamy decadence and cheesy goodness. The layers of tender potatoes infused with garlic and Gruyère create a heartwarming dish that’s simply irresistible and reminds me of cozy family gatherings.

The classic French dish Gratin Dauphinois has my undying affection due to its rich, creamy texture and its handful of comforting flavors. This gratin, made with starchy Yukon Gold potatoes, heavy cream, and whole milk, achieves the glorious balance between the kind of creaminess that you want in a potato dish and the kind of tenderness that you wouldn’t want in a potato dish.

I never fail to add the nutmeg and Gruyère cheese for depth, and I always finish with freshly ground black pepper. That said, this is a commitment dish—by which I mean it is not arduous, but it does require some time.

Ingredients

Waxy Potatoes:
Carbohydrate-rich foods furnish energy and lend a creamy mouthfeel.

Heavy Cream:
Rich in fat, contributes to richness and mouthfeel that’s smooth and silky.

Gruyère Cheese:
Provides protein, calcium, and a nutty, savory flavor.

Garlic:
Imparts fragrant complexity and additional health benefits (like antioxidants).

Nutmeg:
Offers a delicate spice and boosts the flavor complexity.

Ingredient Quantities

• 1 kg (2.2 lbs) waxy potatoes, such as Yukon Gold
• 2 cups (480 ml) heavy cream
• 1 cup (240 ml) whole milk
• 2 garlic cloves
• 50 g (3.5 tbsp) unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Pinch of nutmeg (optional)
• 100 g (about 1 cup) grated Gruyère cheese

Instructions

1. Set your oven to 350°F (175°C) to warm up.

2. The potatoes should be peeled and sliced thinly, approximately 1/8 inch thick, with a mandoline or a sharp knife.

3. In a medium saucepan, combine the heavy cream, whole milk, and garlic cloves (crushed but not chopped). Heat over medium heat until the mixture just begins to simmer.

4. Take out the garlic from the cream mixture and mix in the salt, pepper, and a hint of nutmeg.

5. Prepare a baking dish by greasing it with 1 tablespoon of unsalted butter.

6. In the baking dish, begin the layering process with the potato slices. They should be laid in a manner so that they are slightly overlapping one another.

7. Ensure that the potatoes are well submerged in the mixture of cream.

8. Dab the top with the rest of the butter, cut into small bits.

9. The dish needs to be covered thoroughly with foil and then baked in an oven that has been preheated to the correct temperature for about 45 minutes.

10. Take off the foil, and then sprinkle the Gruyère cheese evenly over the top. Bake for a further 30 minutes, or until the potatoes are tender and the top is golden and bubbling. Cool for a short time before serving.

Equipment Needed

1. Oven
2. Mandoline or sharp knife
3. Medium saucepan
4. Wooden spoon or spatula (for stirring)
5. Measuring cup
6. Measuring spoons
7. Garlic crusher or a knife for crushing garlic
8. Baking dish
9. Pastry brush (for greasing the baking dish)
10. Foil
11. Cheese grater
12. Cutting board

FAQ

• What type of potatoes should I use for Gratin Dauphinois?Potatoes with a waxy texture, such as the Yukon Gold, are perfect for this as they maintain their form exceptionally well during cooking.
• Can I use only cream, or do I need to mix it with milk?Blending cream and milk results in a balanced texture. However, using just cream means you’ll have a dish that’s richer overall.
• Should the garlic be minced or whole?The baking dish should be rubbed with halved garlic and then whole garlic can be mixed with cream, if desired, for infusion.
• Can I use a different type of cheese?While Gruyère is the traditional cheese to use, you can substitute it with Comté or Emmental, both generally available melted cheeses.
• Is it necessary to peel the potatoes?To ensure a smooth texture in your potatoes, peel them. However, if you prefer a more rustic look, there’s no shame in leaving the skins on. Indeed, a chunky potato skin adds not only texture but also a bit of an impressive “wow” factor when served.
• How thin should the potato slices be?The ideal thickness to ensure even cooking and layering is about 1/8 inch (3 mm).
• Can the dish be prepared in advance?Certainly! Preparing it a day in advance is simple, and you can warm it back up without issue in the oven before serving.

Substitutions and Variations

For waxy potatoes, red potatoes or fingerling potatoes can be used.
If you prefer a not-so-heavy version of the classic Carbonara, using half-and-half instead of heavy cream gives you the same delightful flavor with fewer calories.
You can substitute whole milk with 2% milk, but this will reduce creaminess.
If Gruyère cheese is not available, you may use Emmental or Comté cheese in its place.
Swap out the Gruyère cheese for sharp cheddar for a different flavor profile.

Pro Tips

1. Infuse Additional Flavor Before removing the garlic cloves from the cream mixture, consider allowing the mixture to simmer for a few extra minutes to deepen the garlic infusion. You can also add a sprig of fresh thyme or rosemary while heating and remove it before pouring over the potatoes for added flavor complexity.

2. Cheese Layering Instead of adding all the Gruyère cheese at the end, sprinkle a little cheese between the layers of potatoes as you build the dish. This will add extra creaminess and ensure every bite is cheesy.

3. Ensure Crispiness For an extra crispy top, switch your oven to the broil setting just for the last few minutes of cooking. Keep a close watch to prevent burning, and remove the dish as soon as the cheese is bubbly and golden-brown.

4. Potato Preparation After slicing the potatoes, soak them in cold water for a few minutes to remove excess starch. This helps the slices stay distinct in the dish and improves texture. Be sure to dry the slices thoroughly before layering.

5. Rest Before Serving Allow the gratin to sit for at least 10 minutes after removing it from the oven. This resting period will enable the dish to set, making it easier to serve and improving the texture.