This is the most luxurious potato dish on earth. Thin slices of potato are baked in a garlic-infused cream until they are meltingly tender, with a golden, bubbly crust on top. It’s rich, indulgent, and the ultimate comfort food. The trick is to use starchy potatoes and to have the patience to let the cream work its magic.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 30 min | 1.5 hours | 2 hours | 6-8 | Simple but slow |
Grab These
- 2 lbs Russet or Yukon Gold potatoes
- 2 cups heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp white pepper
- A generous pinch of nutmeg
- 1 cup Gruyère cheese, grated (optional, but delicious)
Let’s Make It
Preheat your oven to 350°F (175°C). Rub a large baking dish with the cut side of a garlic clove, then butter it generously.
Peel the potatoes and slice them uniformly into 1/8-inch thick rounds—a mandoline is essential here. This ensures they cook evenly.
In a large saucepan, combine the cream, milk, minced garlic, salt, pepper, and nutmeg. Bring to a gentle simmer. Add the potato slices and simmer for 5 minutes, stirring very carefully to separate the slices and coat them in the cream.
Carefully transfer the potato and cream mixture to the prepared baking dish, arranging the potatoes evenly. The cream should come almost to the top of the potatoes.
Cover with foil and bake for 1 hour. Then, remove the foil, sprinkle with Gruyère if using, and bake for another 20-30 minutes until the top is golden brown and the potatoes are fork-tender. Let it rest for 15 minutes before serving.
My Two Cents
- Calories:Â About 380 per serving
- Storage:Â Reheats beautifully in the oven. Keeps for 3 days.
- Swaps:* For a lighter version, you can use half-and-half, but the texture won’t be as unctuous.
- Pro-Tip:* Simmering the potatoes in the cream before baking is the classic French technique. It partially cooks the potatoes and allows the starch to thicken the cream, preventing a separated, greasy gratin.
You Asked, I’m Answering
Q: Do I have to use Gruyère?
A: No! A true Gratin Dauphinois from the DauphinĂ© region is just potatoes, cream, and garlic. The cheese is a modern, delicious addition, but it’s optional.
Q: My gratin is still watery in the middle.
A: Your potato slices were likely too thick, or you didn’t bake it long enough. A long, slow bake is key.