Gratin Dauphinois is a creamy and indulgent French classic that brings the comforting taste of potatoes to a new level. This luxurious potato gratin is made with thinly sliced potatoes, layered and baked in a rich, velvety cream sauce, topped with a golden crust of melted cheese. It’s a side dish that pairs beautifully with various mains, offering a sumptuous and hearty accompaniment perfect for special dinners or a cozy night in. Embrace the essence of French comfort food with our Gratin Dauphinois recipe, a dish sure to warm your stomach and heart.
AuthorJulia ForesekCategoryBaking & Pastries, French, Main Course, VegetarianDifficultyBeginnerPreheat the Oven and Prepare the Dish:
Preheat your oven to 375°F (190°C).
Grease a baking dish with butter.
Combine Cream and Seasonings:
In a saucepan, combine heavy cream, milk, minced garlic, nutmeg, salt, and pepper. Bring to a simmer, then remove from heat.
Layer the Potatoes:
Arrange a layer of potato slices in the buttered dish, slightly overlapping each slice.
Pour a portion of the cream mixture over the potatoes. Repeat the layers, finishing with the cream mixture.
Add Cheese and Bake:
Sprinkle the grated Gruyère cheese evenly on top.
Bake in the preheated oven for about 1 hour to 1 hour and 15 minutes, or until the potatoes are tender, the sauce is bubbling, and the top is golden brown.
Rest and Serve:
Let the gratin rest for about 10 minutes before serving to allow the layers to set.
Ingredients
Directions
Preheat the Oven and Prepare the Dish:
Preheat your oven to 375°F (190°C).
Grease a baking dish with butter.
Combine Cream and Seasonings:
In a saucepan, combine heavy cream, milk, minced garlic, nutmeg, salt, and pepper. Bring to a simmer, then remove from heat.
Layer the Potatoes:
Arrange a layer of potato slices in the buttered dish, slightly overlapping each slice.
Pour a portion of the cream mixture over the potatoes. Repeat the layers, finishing with the cream mixture.
Add Cheese and Bake:
Sprinkle the grated Gruyère cheese evenly on top.
Bake in the preheated oven for about 1 hour to 1 hour and 15 minutes, or until the potatoes are tender, the sauce is bubbling, and the top is golden brown.
Rest and Serve:
Let the gratin rest for about 10 minutes before serving to allow the layers to set.
Notes
Perfect Wine Pairing:
- White Burgundy: A creamy, oak-aged White Burgundy (Chardonnay) complements the richness of the gratin with its balanced acidity and buttery notes.
- Alternative: A Viognier or a dry Riesling can pair well, offering floral or fruity notes that contrast nicely with the dish’s creaminess.
