119min 4 ppl
Gratin Dauphinois
118 minutes
4 people
Hardover 60 min or 12+ steps
118 min · 6 steps
Hard: over 60 min or 12+ steps
540 kcalper person
Protein 7g
Carbs 38g
Fats 40g
About this dish
No pre-boiling, no cheese, no shortcuts — just sliced potatoes cooked directly in cream infused with garlic and nutmeg, the classic Dauphiné technique where starch released from raw potato slowly thickens the cream into a rich, silky sauce. Baked low and slow until the top blisters deep gold and a knife slides through with no resistance, this is the gratin every other potato gratin is measured against.
Allergy Info
Dairy
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Waxy potatoessuch as Charlotte or Désirée, peeled1 kg
- Garlic cloves1 halved, 1 finely minced2 cloves
Dairy & Eggs
- Double cream500 ml
- Whole milk150 ml
- Unsalted buttersoftened15 g
Spices & Seasonings
- Nutmegfreshly grated0.5 tsp
- Fine sea salt1.25 tsp
- White pepperfreshly ground0.5 tsp
Utensils
- Mandoline or sharp knife
- Wide, shallow baking dish
- Large, wide saucepan
- Slotted spoon or tongs
Method
1
Peel the potatoes and slice them 3mm thick using a mandoline or sharp knife — do not rinse the slices, as the surface starch is essential to thickening the cream. Set aside in a single pile.
Approx. 12 minutes
2
Preheat the oven to 150°C fan, or 170°C in a conventional oven, or gas mark 3. Rub the inside of a wide, shallow baking dish (approximately 30 x 20cm) thoroughly with the cut side of the halved garlic clove, then grease evenly with the softened butter.
Approx. 5 minutes
3
Combine the double cream, whole milk, minced garlic, nutmeg, salt, and white pepper in a large, wide saucepan over medium heat. Add the potato slices and bring slowly to a gentle simmer, stirring occasionally to prevent sticking, until the cream just begins to thicken and coat the potatoes — about 8-10 minutes. The mixture should look slightly glossy rather than watery.
Approx. 10 minutes
4
Using a slotted spoon or tongs, transfer the potato slices in even layers into the prepared baking dish, fanning them as you go. Pour all the cream mixture over the top — the liquid should come just level with the uppermost layer of potatoes.
Approx. 6 minutes
5
Bake on the middle shelf for 65-75 minutes, until the top is deep golden and blistered and a knife inserted into the centre meets no resistance. If the top browns too quickly, lay a sheet of foil loosely over the dish for the final 20 minutes, then remove it for the last 5 minutes to re-crisp the surface.
Approx. 70 minutes
6
Remove from the oven and rest for 15 minutes before serving — this allows the cream to re-absorb and the gratin to slice cleanly.
Approx. 15 minutes
