Gratin Dauphinois

Name: Gratin Dauphinois
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 6 servings
Cuisine: French
Ingredients: 3 lbs russet potatoes, peeled, thin-sliced; 1 1/2 cups heavy cream; 1 1/2 cups whole milk; 3 garlic cloves, minced; 2 tbsp unsalted butter; 1 1/2 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 1/8 tsp ground nutmeg; 1 cup Gruyere cheese (or Swiss), grated

105 minEasyServes 6340 cal/serving

FrenchSideOvenVegetarianGluten-FreeNut-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

3 lbs russet potatoes, peeled, thin-sliced
1 1/2 cups heavy cream
1 1/2 cups whole milk
3 garlic cloves, minced
2 tbsp unsalted butter
1 1/2 tsp kosher salt
1/2 tsp black pepper, freshly ground
1/8 tsp ground nutmeg
1 cup Gruyere cheese (or Swiss), grated

Instructions

1

Preheat oven to 325°F (165°C). Rub a 2-quart baking dish with 2 tbsp unsalted butter, then rub one of the garlic cloves cloves around the dish for flavor.
2

In a saucepan, warm 1 1/2 cups heavy cream, 1 1/2 cups whole milk, remaining 3 minced garlic cloves, 1 1/2 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/8 tsp ground nutmeg over medium heat until just steaming. Do not boil.
3

Peel and slice 3 lbs russet potatoes into 1/8-inch rounds using a mandoline or sharp knife. Do not rinse them - the starch helps thicken the gratin.
4

Layer the potato slices in the prepared dish, overlapping each slice slightly. Pour the warm cream mixture evenly over the potatoes, pressing down gently so the liquid seeps between the layers.
5

Sprinkle 1 cup grated Gruyere cheese (or Swiss) evenly over the top.
6

Bake uncovered for 70 to 80 minutes, until the potatoes are completely tender when pierced with a knife, the top is golden brown, and the cream has thickened. If the top browns too quickly, tent loosely with foil.
7

Let the gratin rest for 10 minutes before serving. It will firm up as it sits.

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Questions

What is Gratin Dauphinois?

The definitive French potato gratin: thin slices of potato baked low and slow in rich cream and milk with garlic, until meltingly tender with a golden, bubbling top. Pure, simple, and deeply satisfying. This reference files it under French side: made in the oven, rated easy and about 105 minutes start to finish.

What oven temperature does Gratin Dauphinois need?

For Gratin Dauphinois, the oven is set to 325 F (about 165 C) in step 1. The longest stretch at that heat is 1 hour 20 minutes, in step 6.

Is there a substitute for Gruyere in Gratin Dauphinois?

The entry for Gratin Dauphinois calls for 1 cup Gruyere cheese (or Swiss), grated. In its place: Emmental, Jarlsberg or a good Swiss cheese melts the same way. Comte is the closest in flavor.

Can I make Gratin Dauphinois dairy-free?

Yes. The dairy in Gratin Dauphinois is 1 1/2 cups heavy cream, 1 1/2 cups whole milk, 2 tbsp unsalted butter, 1 cup Gruyere cheese (or Swiss), grated. Swap the cream for full-fat coconut milk or an oat cooking cream; the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How many calories are in Gratin Dauphinois?

One serving (the recipe makes 6) is about 340 calories, with 8 g protein, 32 g carbohydrate and 18 g fat, plus 2 g fiber and 320 mg sodium. The figures are estimates computed from the ingredient list.

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