Gratin Dauphinois
Classic French potato gratin
A luxurious French potato gratin with layers of thinly sliced potatoes baked in a rich, garlicky cream sauce until golden and bubbling.
Equipment
Ingredients
Ingredients
potatoes (sliced)
1.5 kg
milk
400 g
heavy cream
500 g
garlic (minced)
2 cloves
thyme
1 tsp
bay leaf
1 piece
salt
1 tsp
black pepper
0.5 tsp
butter
30 g
cheese (shredded)
100 g
Instructions
Slice the potatoes
Slice the potatoes evenly and arrange them in a single layer in the baking dish.
Prepare the cream mixture
Combine milk, cream, garlic, and butter in a pot, season with thyme, bay leaf, salt, and black pepper, then heat gently.
Assemble the gratin
Pour the warm cream mixture over the sliced potatoes, ensuring all potatoes are covered. Cover with parchment paper, then aluminum foil.
Bake the gratin
Place the covered dish in the oven and bake at 200°C for 1 hour 30 minutes until the potatoes are tender.
Add cheese and finish
Remove the foil and parchment, sprinkle shredded cheese over the top, and return to the oven until the cheese is melted and golden.
Original recipe
Storage
Best served fresh, but can be reheated. The cream sauce may separate slightly upon reheating.
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