Gratin Dauphinois Recipe
By Clemence Servonnat
Passed down through generations of Clemence Servonnat’s family in France’s Dauphiné region, this gratin dauphinois gets its richness from milk, crème fraîche, and butter.
Thin potato layers cook slowly with garlic and a pinch of nutmeg until soft and creamy beneath a golden top. The browned edges are especially good, so we recommend going for a corner piece first.
2 hours
1 hour 30 minutes, plus 10 minutes resting
6 - 8
What You’ll Need
Ingredients
- 3 garlic cloves
- Butter for greasing and dotting
- 1.2 kilograms large potatoes, such as Bintje, Charlotte, or Yukon Gold
- 450 milliliters whole milk
- 750 milliliters thick crème fraîche (at least 30% fat)
- Fine salt and freshly ground black pepper
- Pinch of freshly grated nutmeg
Method
- Preheat the oven to 180°C. Halve 1 garlic clove and rub the cut sides over the base and sides of the Dual Handle Always Pan. Grease the pan with butter.
- Slice the potatoes into 3-millimeter-thick rounds with a mandoline. Do not rinse the slices.
- Crush the remaining 2 garlic cloves. Combine them with the milk and crème fraîche in a medium saucepan. Add salt, pepper, and the nutmeg and warm gently over low heat to infuse the mixture with garlic.
- Arrange the potato slices in overlapping layers in the prepared pan, seasoning each layer with salt and pepper.
- Strain the milk mixture over the potatoes, adding just enough to cover them. Dot the top with small pieces of butter.
- Bake uncovered for about 1 hour 30 minutes, or until the top is golden brown and a knife slides through the potatoes without resistance. If the top browns before the potatoes are tender, cover loosely with foil for the rest of the baking time.
- Let rest for 10 minutes before serving.
Frequently Asked Questions
Why shouldn't you rinse potatoes for gratin dauphinois?
Slicing releases starch that thickens the milk and cream as the gratin bakes. Rinsing washes it away and can leave the sauce runny.
Does gratin dauphinois contain cheese?
This family recipe contains no cheese or béchamel. The milk, crème fraîche, and butter provide the richness and help the top brown.
Which potatoes work best for gratin dauphinois?
Use Bintje, Charlotte, or Yukon Gold potatoes. Slice them evenly so the layers cook at the same rate.
How long does gratin dauphinois take to bake?
Bake for about 1 hour 30 minutes at 180°C. The top should be golden brown, and a knife should pass through the potatoes without resistance.
Should you cover gratin dauphinois while it bakes?
Start with the pan uncovered so the top can brown. If it browns before the potatoes are tender, cover loosely with foil for the remaining baking time.
Can you use only milk or only cream?
Keep both for this recipe. Milk lightens the sauce, while thick crème fraîche gives it body.
Why should gratin dauphinois rest before serving?
A 10-minute rest lets the sauce settle so the portions hold together when served.
Clemence Servonnat
Originally from the Dauphiné region of France, Clemence Servonnat brings a personal connection to traditional French cooking, particularly regional specialties like Gratin Dauphinois. Raised with both French and Vietnamese culinary influences, she developed a deep appreciation for good food, family recipes, and the traditions that bring people together around the table.
