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Potato Gratin Dauphinois

Indulge in the luxurious comfort of Potato Gratin Dauphinois, a classic French dish that elevates humble potatoes to a level of decadence. Layers of thinly sliced potatoes bathed in a velvety garlic-infused cream, baked to golden perfection—this gratin is a celebration of simplicity and sophistication. Perfect for special occasions or as a comforting side to elevate any meal.
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The Story

Potato Gratin Dauphinois, hailing from the Dauphiné region of France, is the epitome of comfort food. Thinly sliced potatoes are nestled in a creamy bath of garlic-infused milk and cream, then baked until golden and bubbling. The result is a rich, silky, and irresistible dish that embodies the art of French cuisine.


2 lbs potatoes (Yukon Gold or Russet), peeled and thinly sliced
2 cups heavy cream
1 cup whole milk
2 cloves garlic, minced
Salt and pepper to taste
Nutmeg (optional), freshly grated
1 cup Gruyère or Emmental cheese, grated (optional)
6 Servings

Prep Time:

0 Hrs 20 Mins

Cook Time:

1 Hrs 15 Mins

Total TIme:

0 Hrs 0 Mins



Preheat your oven to 375°F (190°C).


Peel and thinly slice the potatoes. A mandoline slicer is handy for achieving uniform thickness.


In a saucepan, combine the heavy cream, milk, minced garlic, salt, and pepper. Warm the mixture over medium heat until it's just about to simmer. Be cautious not to boil.


Grease a baking dish and arrange a layer of sliced potatoes. Pour a portion of the warm cream mixture over the potatoes. Repeat the layering process until you've used all the potatoes, ensuring the top layer is coated with the cream mixture.


Grate a bit of nutmeg over the top if using and sprinkle with additional salt and pepper. If desired, add a layer of grated Gruyère or Emmental cheese for a golden crust. Bake in the preheated oven for approximately 60-70 minutes, or until the potatoes are tender and the top is golden brown.


Allow the Potato Gratin to rest for a few minutes before serving. This allows the cream to set, creating a creamy and luscious texture.

Tips for this recipe

For a beautiful golden crust, you can place the gratin under the broiler for the last few minutes of baking. Keep a close eye to prevent burning, and let it rest before serving for optimal creaminess.

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