French

Gratin Dauphinois (Creamy Potato Gratin)

Name: Gratin Dauphinois (Creamy Potato Gratin)
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: 2.5 lb russet or Yukon Gold potatoes, peeled and very thinly sliced; 1 garlic clove, halved; 1 cup heavy cream; 1 cup whole milk; 2 tbsp butter, plus extra for the dish; 1 pinch ground nutmeg; 1.5 tsp salt; 1/4 tsp black pepper; 1/2 cup Gruyere cheese, grated (optional)

Colette @colette_lyon

Gratin Dauphinois (Creamy Potato Gratin) is French home cooking, eaten at dinner. On the plate it is the dish at the centre and the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

60 min Medium High fiber Vegetarian Pescatarian Halal Gluten free

Ingredients

Serves

The quantities follow this count.

2.5 lb russet or Yukon Gold potatoes, peeled and very thinly sliced
1 garlic clove, halved
1 cup heavy cream
1 cup whole milk
2 tbsp butter, plus extra for the dish
1 pinch ground nutmeg
1.5 tsp salt
1/4 tsp black pepper
1/2 cup Gruyere cheese, grated (optional)

How to cook it

Preheat the oven to 350 F and rub a baking dish all over with the cut garlic clove, then butter the dish well.
Layer the sliced potatoes in the dish, seasoning lightly with salt, pepper and a little nutmeg between layers.
Warm the cream and milk together in a saucepan until just steaming, then pour it evenly over the potatoes so the liquid comes almost to the top layer.
Dot the top with the butter and, if using, scatter the Gruyere over the surface.
Bake for 45 to 50 minutes, until the potatoes are completely tender and the top is deeply golden.
Let the gratin rest for 10 minutes before serving; with a green salad alongside it is substantial enough to carry the whole plate.

Watch how to cook Gratin Dauphinois (Creamy Potato Gratin)

Someone making it start to finish, so you can see what the steps look like.

Recette du Gratin Dauphinois au top - 750g Play the video

Serve it with

A French dinner is a plate rather than a single dish. These are the courses that normally sit beside Gratin Dauphinois (Creamy Potato Gratin), read from the same composition Dinejot builds a real meal from.

Something cool and fresh
- Betteraves Vinaigrette (Beetroot with Mustard Vinaigrette)
  
  15 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Gratin Dauphinois (Creamy Potato Gratin) carries dairy. It is free of the remaining 9 allergens on that list.

Every tracked allergen in Gratin Dauphinois (Creamy Potato Gratin)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	Yes	Aubergines au Four (Roasted Aubergine with Thyme and Garlic)
Gluten	No
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 560 kcal
Protein: 13 g
Carbs: 53 g
Fat: 33 g
Fiber: 6 g
Sugar: 4 g
Sodium: 600 mg
Saturated fat: 21 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Gratin Dauphinois (Creamy Potato Gratin) takes about 60 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at dinner. It is at its best in winter, which is when what goes into it is worth buying.