Light gratin dauphinois

A lighter take on gratin dauphinois: tender potatoes cooked in milk rather than cream, flavoured with garlic and nutmeg. Comforting and golden, with less fat.

Preparation: 15 min  |  Cooking: 50 min  |  Servings: 6  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 200 kcal · 8 g protein · 36 g carbohydrate · 2 g fat

Ingredients

• 1 kg potatoes
• 500 ml milk
• 2 cloves of garlic
• 50 g grated cheese
• nutmeg, salt, pepper

Method

1. Cut the potatoes into thin slices.
2. Part-cook them for 10 minutes in the garlic-infused milk.
3. Pour into a dish rubbed with garlic and sprinkle with cheese.
4. Bake for 40 minutes at 180 °C (160 °C fan).

Nutritional benefits

By cooking the potatoes in milk instead of cream, this gratin cuts its fat while staying meltingly tender. Potato provides complex carbohydrate and potassium. A comforting side dish that is much lighter than the traditional version.

Variations and substitutions

• Lactose-free: use plant-based milk.
• With sweet potatoes for half of the potatoes.
• More fragrant: add thyme and bay.
• With leeks between the layers.

Storage and making ahead

Keeps for 3 days and reheats in the oven. Can be prepared ahead.

💡 Good to know

Part-cook the potatoes in the milk before they go in the oven: they release their starch, which binds the gratin and makes it creamy without cream.

See also

Discover more vegetarian recipes · healthy & balanced recipes.

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

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