Gratin Dauphinois

Gratin dauphinois
Gratin dauphinois

Gratin Dauphinois

  By solypimiento  ,     , ,

August 6, 2015

5.0 0

Traditionally, this French dish is made out of potatoes and crème fraîche. Our recipe tweaks a bit the original and uses milk and cream infused with garlic and nutmeg. The classical recipe does not contain cheese either but... what can we say? We can't help it when it comes to gratin cheese, so we top it with a generous amount of Gruyère, glorifying this dish even further. The texture and richness of flavour of a good Gratin Dauphinois will blow your mind away. Just try it on the side of some roasted lamb cutlets and enjoy!

  • Prep: 20 mins
  • Cook: 45 mins
  • 20 mins

    45 mins

    1 hr 5 mins

  • Yields: 4 servings


200 ml - Whole milk

150 ml - Double cream

1 - Large garlic clove

1/2 kg - Potatoes

AR - Nutmeg, ground.

AR - White pepper

1 tsp - Salt

1 tbsp - Butter

75 g - Gruyère cheese, grated

Utensils recommended:

1 - Mandolin

1 - Oven dish (approximate dimensions: 15 cm diameter and 5 cm depth)

1 - Fine cheese grater (to ground the nutmeg)

1 - Round cookie cutter


We are going to infuse some garlic into the dairy , Which will add a big deal of extra flavour to our gratin. To do that, pour the milk and the double cream in a medium saucepan and add the crushed garlic, some freshly ground nutmeg and season generously with salt and white pepper. Turn on the heat to medium and bring to a boil. As soon as you start to see bubbles on the surface, turn off the heat and let it cool down to room temperature, stirring occasionally, for approximately 15 minutes .

Wash, peel and slice the potatoes as thinly as possible. We strongly recommend to use a mandolin for this task, as it will allow us to get slices of about 1 mm thickness and save us a lot of knife work and time.

Preheat the oven at 150ºC, with the grill turned on.

Grease and oven dish with butter and cover its entire surface with a layer of potato slices. Pour some infused milk and arrange another layer on top. Repeat the operation until all potatoes have been used and the dish is nearly full. Tip: The size of the oven dish should allow to obtain a gratin of at least 5 cm thickness. If your oven dish is too big or too small in area, determine the amount of potato needed to achieve the desired thickness and scale the rest of the ingredients accordingly.

Apply some pressure with the tip of your fingers so that the milk distributes evenly between all layers. Cover with kitchen foil and bake for 45 minutes.

Remove the kitchen foil, sprinkle the Gruyère cheese on top and gratinate for about 10 minutes, or until the cheese starts getting brown.

Gratin Dauphinois

With the help of a round cookie cutter, cut the gratin into circular portions and serve.

Gratin Dauphinois


1 Review

Web Hosting

August 8, 2017

Tres bon, j ajoute le restant de lait de cuisson qui a prit le gout des epices dans le plat a gratin en plus de la creme et ca rend le tout moins sec. J ai suivi la recette a la lettre sauf qu a la fin au lieu d’egoutter les pommes de terre jai tout verse dans le plat a gratin.


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