Gratin Dauphinois: Classic Potato Gratin

Today I bring you a classic recipe for Potato Gratin, also known as Gratin Dauphinois in French cuisine. It is a rich, comforting dish made of thinly sliced potatoes, slowly cooked in cream or a mixture of milk and cream, with garlic and often topped with grated cheese until a golden, crispy crust forms. Fresh herbs sprinkled on top add a touch of color and freshness to the dish. It is a popular side thanks to its creamy texture and deep flavor.

What Gratin Dauphinois is and recipe variations

Gratin Dauphinois is a gem of French gastronomy, originating from the Dauphiné region in southeastern France. It is said to have been served for the first time at a dinner held for the municipal officers of the town of Gap in 1788. Since then, this recipe has crossed borders and won palates around the world thanks to its exquisite combination of flavor and texture.

The secret to a good Gratin Dauphinois lies in its simplicity: potatoes, garlic, cream and, for those who want an extra indulgence, cheese. Some purists will argue that adding cheese strays from the most authentic version, but the truth is this variation has gained popularity for the irresistible gratin finish it provides.

This delight is cooked slowly, allowing the potatoes to absorb the rich cream and be infused with the aromas of garlic and nutmeg. As it bakes, the top transforms into a golden, crispy crust that hides a soft, creamy interior. Each bite is an homage to the rustic, homemade flavors that characterize traditional French cooking.

Whether as a side to a hearty main course or as the star of a simple dinner, Gratin Dauphinois is proof that the most memorable dishes often arise from simplicity and quality ingredients. Below, I'll guide you step by step so you can bring a piece of France's culinary history to your table.

Ingredients

• 1 kg of firm potatoes
• 1 or 2 cloves of garlic
• 50 g of butter
• 300 ml of whole milk
• 300 ml of double cream
• Salt
• Black pepper
• Nutmeg

• 100 g of grated Gruyère cheese (optional, as a variation of the original recipe)
• Butter for greasing the dish

Preparation

1. Preheat the oven to 180ºC.
2. Peel, clean and slice the potatoes into thin slices using a mandoline.
3. Rub the Le Creuset ceramic dish with the garlic cloves cut in half to infuse it with the flavor of garlic.
4. Then, grease the dish with butter, rubbing butter over the bottom and sides.
5. Place the potato slices in the dish in layers, sprinkling with salt, pepper and a little nutmeg between each layer.
6. In a saucepan, heat the cream and milk until just about to boil. At that point, pour the hot mixture over the potatoes.
7. If you are going to add cheese, sprinkle the grated Gruyère cheese on top.
8. Cover the dish with aluminum foil and bake for 1 hour. Then remove the foil and bake for an additional 30 minutes, or until the potatoes are tender and the surface is golden and bubbling.
9. Let the gratin rest for a few minutes before serving so it can set and be easier to cut.