Potato Gratin Dauphinois Recipe

Name: Potato Gratin Dauphinois
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 garlic clove, halved; 2 tablespoons butter; 1 1/2 cups whole milk or half and half; 1 1/2 cups heavy cream; 1 egg; 1 cup shredded Emmenthaler, Gruyere, or Comte cheese (about 3 1/2 ounces); 1 1/2 teaspoons salt; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon grated nutmeg; 2 1/2 pounds Yukon Gold potatoes, peeled, thinly sliced, rinsed, and patted dry; A 9-12 inch gratin or shallow baking dish (10- to 12-cup capacity); Double slabs of pizza stones or food-safe quarry tiles set on the upper and lower oven racks

Servings: persons

1 garlic clove, halved
2 tablespoons butter
1 1/2 cups whole milk or half and half
1 1/2 cups heavy cream
1 egg
1 cup shredded Emmenthaler, Gruyere, or Comte cheese (about 3 1/2 ounces)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
2 1/2 pounds Yukon Gold potatoes, peeled, thinly sliced, rinsed, and patted dry
A 9-12 inch gratin or shallow baking dish (10- to 12-cup capacity)
Double slabs of pizza stones or food-safe quarry tiles set on the upper and lower oven racks

1
Preheat the oven to 350F.
2
Rub the inside of the gratin with the garlic clove.
3
Use 1 tablespoon of the butter to grease the dish.
4
Heat the milk and 3/4 of the cream in a large conventional saucepan until bubbles just begin to appear around the edge of the pan.
5
In a medium bowl, beat the egg lightly.
6
Gradually whisk in the hot creamy milk in a thin stream to temper the egg.
7
Add 3/4 cup of the cheese, return to the saucepan, and cook over medium heat, stirring, for 3 to 4 minutes to melt the cheese.
8
Season with salt, pepper, and nutmeg.
9
Add the potato slices to the sauce and stir to coat.
10
Transfer to the buttered gratin and spread out in an even layer.
11
Sprinkle the remaining 1/4 cup cheese on top and dot with the remaining 1 tablespoon butter.
12
Set in the oven.
13
Raise the heat to 400F and bake for 1 hour.
14
Transfer the gratin to a wooden surface or folded towel to prevent cracking; let cool for 15 minutes.
15
Loosen the sides of the gratin with a flat knife and, brush the top of the gratin with the remaining 1/4 cup heavy cream.
16
Return the baking dish to the oven to bake for 15 minutes.
17
Turn off the heat and let the gratin finish browning in the receding heat for 30 minutes longer.
18
Gratin Dauphinais in the Style of the French Alps:
19
Some cooks, particularly in the Vercors near the Drome in eastern France, make this dish differently.
20
There the potatoes are simmered in milk--with no cream--until they are just tender but still quite firm a day in advance.
21
They are then left to soak in the hot milk overnight.
22
The next day the milk is drained off and the potatoes are arranged in a gratin dish, covered with cheese and butter, and baked quickly in a hot oven until golden brown.

880

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 garlic clove, halved, 2 tablespoons butter, 1 1/2 cups whole milk or half and half, 1 1/2 cups heavy cream, and more.

Yes, Potato Gratin Dauphinois falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato Gratin Dauphinois

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions