Ingredients
Check off ingredients as you go
Serves 4
- 800g (1¾ lbs) potatoes (preferably waxy variety)
- 500ml (2 cups) heavy cream
- 200ml (¾ cup) milk
- 1-2 garlic cloves
- 50g (3½ tablespoons) butter
- a pinch of nutmeg
- Salt, pepper
Peel the potatoes and cut into thin slices (the thinner they are, the faster and more even the cooking will be). Rub the bottom and sides of the gratin dish with garlic.
In a saucepan, combine the potatoes with the milk, garlic, nutmeg, and cream. Season with salt and pepper. Cook over low heat for 15 minutes.
Preheat the oven to 170°C (340°F). Carefully pour the potatoes along with the cream mixture into the prepared dish. Dot the top with small pieces of butter.
Bake for about 1 hour. The gratin should have a beautiful golden color and be cooked through. To check doneness, insert the tip of a knife - it should go in and come out easily.
Serve with a nice green salad, and enjoy!
Let rest for a few minutes before serving as the dish will be very hot.
Tips and Time Management
The 100% authentic gratin dauphinois is traditionally made only with cream and no milk - you decide what you prefer.
If the gratin browns too quickly, cover with aluminum foil to protect the top and continue cooking.
You can prepare the gratin the day before (it’s even better reheated). In this case, bake it for about 30 minutes, and finish cooking the next day.
For a variation, you can add thyme or Emmental cheese, but purists will tell you it’s no longer a gratin dauphinois but a potato gratin!