Gratin dauphinois

Traditional gratin dauphinois (dauphinoise potatoes): thin, tender slices of potato cooked slowly in cream and garlic-infused milk. The real thing, with no cheese, creamy and comforting.

Preparation: 20 min  |  Cooking: 60 min  |  Servings: 6  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 313 kcal · 7 g protein · 35 g carbohydrate · 15 g fat

Ingredients

• 1 kg potatoes
• 30 cl liquid cream
• 30 cl milk
• 2 cloves of garlic
• 1 pinch of nutmeg
• salt and pepper

Method

1. Cut the potatoes into thin slices (do not rinse them).
2. Rub the dish with garlic and arrange the potatoes in it.
3. Pour over the milk and cream mixture seasoned with nutmeg, salt and pepper.
4. Bake for 1 hour at 160 °C, until the top is golden and the tip of a knife slides in without resistance.

Nutritional benefits

Potato provides filling carbohydrate and potassium. This is a rich dish because of the cream, so have a sensible portion, alongside green vegetables or lean meat to balance it out. Naturally gluten-free.

Variations and substitutions

• Lighter: half milk, half light cream.
• With a touch of Comté (it becomes a gratin savoyard).
• Made with sweet potato.
• With fresh herbs.

Storage and making ahead

Keeps for 3 days in the fridge and reheats very well in the oven.

💡 Good to know

Do not rinse the potatoes after cutting them: it is their starch that binds the gratin and makes it creamy.

Read more

Discover more vegetarian recipes · gluten-free recipes.

Foods in this recipe: potatoes · cream · milk · garlic · nutmeg.

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