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A close-up of creamy, golden-brown scalloped potatoes garnished with chopped chives in a baking dish, with a serving spoon lifting a portion.
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5 from 10 votes

Gratin Dauphinois (Potato Gratin)

Creamy and decadent, melt in your mouth potatoes that are perfect for holidays and special occasions! Inspired by Nigel Nigel Slater's, "A Creamy Unctuous Potato Dish," from his book Appetite.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Side Dish
Cuisine: French
Keyword: Christmas, decadent, gluten free, Thanksgiving
Servings: 6 people
Author: Marissa Stevens

Equipment

  • Mandoline Slicer Not required, but makes slicing faster and slices more uniformly thick.

Ingredients

  • 1 large garlic clove halved
  • butter for greasing the baking dish
  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 2 pounds russet potatoes or other starchy potato, peeled and sliced into 1/8-inch thick rounds (see recipe note #1)
  • kosher salt 2 teaspoons or more
  • freshly ground black pepper to taste
  • 2 ounces shredded gruyere cheese optional (or more, see recipe note #3)
  • 1/4 cup finely chopped fresh chives for garnish, optional

Instructions

  • Preheat oven to 350 °F (177 °C).
  • Prep the Baking Dish: With cut sides of garlic clove, firmly rub the bottom and sides of a 1 1/2-quart baking dish. Then generously coat bottom and sides with butter.
  • Mix the Cream: In a pitcher, whisk together cream and milk. (A 4-cup glass measuring pitcher works great for this.)
  • Assemble the Layers: Layer 1/3 of potato slices into prepared baking dish. Season generously with salt and pepper and pour over 1/3 of the cream mixture. Repeat with 2 remaining layers, finishing with cream mixture that should just cover the potatoes.
  • Bake and Rest: Bake 70 minutes, until bubbly on the edges and golden brown on top. Sprinkle with cheese if using and bake 10 minutes more. Let stand 10 to 15 minutes. Garnish with chives and serve.

Video

Notes

  1. My Slicing Secret: A mandoline or food processor slicing disc makes quick work of this.
  2. Do NOT Rinse Potatoes: I'm serious about this one! That starch on the potatoes is what thickens our sauce. Do not rinse it off. Just slice and layer.
  3. Spill-Proofing: I always place the baking dish on a parchment-lined, rimmed baking sheet. This dish is full and will bubble over, and this trick saves me so much oven-cleaning.
  4. Cheese Level: You can absolutely skip the cheese for a more traditional Dauphinois. Or, if you're like me and love a cheesy gratin, add 2 ounces of Gruyère between each layer (4 oz total) in addition to the 2 oz on top.
  5. Make-Ahead: This is my go-to holiday move. You can bake it completely, cool, cover, and chill for up to 3 days. Reheat covered in a 325°F oven for 25-30 minutes until hot. Or, assemble it raw, cover with plastic wrap pressed onto the potatoes (to prevent browning), and chill for up to 1 day before baking.

Nutrition

Calories: 390kcal | Carbohydrates: 31g | Protein: 9g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 96mg | Sodium: 80mg | Potassium: 736mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1103IU | Vitamin C: 10mg | Calcium: 200mg | Iron: 1mg

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