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Gratin Dauphinois

Gratin dauphinois or dauphinoise potatoes is a traditional dish from Dauphiné (France) made with potatoes, milk and cream.

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 45 mins
Servings: 4 people
Calories: 245 kcal
Course: Main Course
Cuisine: French

Ingredients

  • 2 lb firm potatoes
  • 1 large clove of garlic , peeled
  • 2½ cups whole milk
  • 1½ cup whole liquid cream
  • 1 nutmeg
  • salt
  • black pepper , freshly ground
  • 6 tablespoons unsalted butter

Instructions

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  1. Preheat the convection oven to 300 F (150°C).
  2. Peel the potatoes, wash them, and dry them. Then cut them into thin slices using a mandolin or a knife. Do not rinse the potatoes after slicing them.
  3. Generously rub a gratin dish with the garlic clove.
  4. Butter the gratin dish with 2 tablespoons of butter.
  5. Spread a first layer of potatoes, salt, pepper and grate a little nutmeg.
  6. Spread a second layer of potatoes, salt, pepper and grate a little nutmeg.
  7. Repeat the process up to the top of the gratin dish.
  8. In a bowl, mix the milk and cream.
  9. Pour the mixture into the gratin dish until it barely covers the potatoes.
  10. Cut the remaining butter into small cubes and spread it over the potatoes.
  11. Place in the oven and cook the gratin for 2 to 2.5 hours or until it is golden brown.
  12. Monitor the gratin dauphinois regularly to prevent the top from burning.
  13. To test the cooking of the gratin dauphinois, the tip of a knife should penetrate the layers of potatoes without difficulty.