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4.9 from 129 votes

Potato gratin dauphinois

Recipe for potato gratin dauphinois, a traditional dish from the French Alps made with thinly sliced potatoes baked in a sauce of milk, eggs, cream and garlic and topped with cheese.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 8 servings
Course: Side Dish

Ingredients

  • 6 medium large Yukon gold potatoes ~3 lbs
  • 6 garlic cloves, crushed add more or less based on your prefereence
  • 1 cup of heavy whipping cream about 250 ml
  • 1 cup of milk
  • 3 eggs
  • 4-6 ounces of grated Swiss or Emmental cheese can also use grated mozzarella cheese or a mix of emmental and mozzarella
  • salt and pepper to taste 1/2 to 1 teaspoon of salt

Instructions

    Cup of Yum
  1. Pre-heat oven to 400F.
  2. Peel the potatoes and rinse them in cold water. Then cut them into thin slices.
  3. Arrange the potato slices in a 8 x 11.5 inch rectangular baking pan.
  4. Add the eggs, milk, garlic, salt and pepper in a blender. Blend until well mixed. Stir in the heavy cream.
  5. Pour the garlic milk and cream mix over the potatoes.
  6. Place the dish in the pre-heated oven at the middle level of the oven.
  7. Let it bake at 400F for the first 30 minutes so that potatoes cook effectively and become tender.
  8. Once the 30 minutes have passed, take the gratin out of the oven and layer the cheese uniformly to cover the top surface. Bake for another 25-30 minutes or until the potatoes are tender and the cheese is melted and starting to get golden.
  9. Once out of the oven, let it rest about 15 minutes before serving.