Gratin Dauphinois

123Min

6Servings

385Cal

MediumLevel

VegetarianGluten freeKid friendlyvegetarian

#gratin#potato#comfort-food#baked

Equipment

Knife

Cutting board

Baking dish

Pot

Stove

Whisk

Oven

Parchment paper

Aluminum foil

Ingredients

Main ingredients

potatoes (raw)

1500 g

milk (liquid)

400 ml

heavy cream (liquid)

500 ml

garlic (whole)

2 clove

thyme (fresh)

2 sprig

bay leaf (dried)

1 piece

salt (fine)

5 g

black pepper (ground)

2 g

butter (cold)

30 g

hard cheese (shredded)

100 g

Instructions

Prepare the potatoes

Slice the potatoes evenly and arrange them in the baking dish.

10 min

Aim for even slices about 3-4mm thick for uniform cooking.

Prepare the cream mixture

Mix milk, cream, garlic, butter, thyme, bay leaf, salt, and pepper in a pot and heat gently.

8 minLow heattimer 8 min

Do not boil - just warm to infuse flavors.

Assemble the gratin

Pour the warm cream mixture over the potatoes, then cover with parchment and foil.

5 min

Ensure potatoes are fully submerged in the cream mixture.

Bake the gratin

Bake covered in the oven at 200°C for 1 hour 30 minutes until potatoes are tender.

90 min200°Ctimer 90 min

Check tenderness with a knife - it should slide in easily.

Add cheese and finish

Remove foil, add shredded cheese on top, and bake until melted and golden.

10 min200°Ctimer 10 min

Watch closely to prevent cheese from burning.

Original recipe

InstagramRecipe by @_nada_dl__

Storage

Fridge: 3 days

Freezer: 30 days

Reheat: Oven at 180°C for 15-20 minutes

Best reheated in oven to restore crispy top. Can be assembled day before and baked fresh.

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