Gratin Dauphinois (Potato Gratin)

Gratin Dauphinois is a simple but deeply savory and satisfying dish. Seasoned potato slices bubble away until they nearly melt in a thick, ultra creamy sauce. It’s the kind of decadent dish that’s worth a splurge on holidays and special occasions.

With this easy recipe, you’ll only need 7 simple ingredients (plus salt and pepper), 20 minutes of active time, and a baking dish. No sauce making or stovetop required.

Ingredients You Need to Make Gratin Dauphinois

• Russet Potatoes: Choose firm, heavy-for-their-size russet potatoes without sprouts or green spots. Their high starch content is ideal for creating a creamy texture in the gratin.
• Butter: Be sure it’s well-chilled for easier handling when greasing the baking dish.
• Garlic: Just one, large clove for rubbing the baking dish. Look for plump cloves with a papery skin that’s intact, indicating freshness, for the most robust flavor.
• Heavy Cream: Opt for heavy cream with a high fat content for a richer, more indulgent gratin. Avoid creams with stabilizers or added ingredients.
• Whole Milk: Fresh whole milk adds to the creaminess of the gratin. Make sure it’s as fresh as possible for the best flavor.
• Cheese: Gruyère or a similar-aged, good melting cheese (like Comte, a French Swiss-style cheese) is ideal. The cheese should be firm and have a nutty, savory flavor.
• Chives: Fresh chives should be bright green and tender, not wilted or yellowing, for the garnish. They add a mild onion flavor and a pop of color to the dish.

A Worthy Indulgence

There are plenty of wonderful, lighter potato dishes, some with skins intact, a few of my favorites are: Fondant Potatoes, Lyonnaise Potatoes, Mashed Red Potatoes and Skillet Potatoes. But this dish is worth the indulgence. And if you’re lucky enough to have leftovers, it tastes even better heated up the next day.

Dauphinois vs. Lyonnaise

Dauphinois Potatoes, using the gratin technique, get their name from the Dauphiné region in southeast France, where this traditional gratin dish was first made. Some confuse these with Lyonnaise Potatoes, but the dishes are distinct. While Dauphinois, meaning “from Dauphiné,” potatoes are a French side dish of thinly sliced raw potatoes layered with cream, milk, and sometimes Gruyère cheese, and baked. Lyonnaise—named after Lyon—potatoes are also a French dish of layered potatoes, but they are pan-fried in butter with onions and parsley. Each has its own unique preparation and flavor profile that reflects its regional origin.

A Note on Slicing Potatoes

You want your potato slices to be uniformly thin (~1/8-inch thick). A sharp knife will work, but if you have a mandoline, this is a great time to use it. A ~1/8-inch (3mm) food processor slicing disc is also a great option if you have one.

Recipe Tips

• Layering: As you layer the potatoes and cream mixture, take a moment to smooth out each layer. This small step helps to remove air pockets and helps to distribute the the cream mixture evenly.
• Baking Dish: Double check the size of your baking dish (it should be a 1 1/2-quart dish for this recipe). Too large and your gratin will be thin and overcooked, too small and it may not cook through properly.
• Oven Watch: Keep an eye on your gratin in the last 20 minutes of baking. If it’s browning too quickly, a loose tent of aluminum foil can prevent burning while still allowing the heat to circulate.
• Resting Time: Allow the gratin to rest for 10-15 minutes after baking. This cooling period lets the dish set, making it easier to serve while still enjoying it warm.

Pair With

• Slow Cooker Duck Confit
• Pan-Fried Lamb Chops
• Roasted Boneless Leg of Lamb
• Coq au Vin Blanc (An ultra-decadent pairing.)
• A simple green salad dressed with Champagne Vinaigrette

How to Make Gratin Dauphinois

First, preheat the oven to 350˚F and butter a 1 1/2-quart baking dish (or casserole dish or gratin dish). Rub sides and bottom of dish with cut side of a halved clove of garlic. in a glass measuring pitcher, whisk together heavy cream (double cream), and milk. Add one layer of potato slices to bottom of baking dish and season with salt and pepper; top with 1/3 of cream mixture. Repeat layers twice, finishing with cream mixture.

Finally, bake 70 minutes, until bubbly and golden brown with some crispy edges. Top with cheese if desired and bake 10 minutes more. Remove from oven and let stand at least 10 minutes before serving. Sprinkle with chives and serve.