Gratin dauphinois (Creamy Potato Gratin)

Here’s the real recipe for gratin dauphinois. This traditional dish of potatoes, milk and cream, with a hint of nutmeg and garlic, is a French classic. It’s perfect with meat, but just as good on its own. Easy to make and ideal for feeding a crowd!

Gratin dauphinois (Creamy Potato Gratin)

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 1.5 kg waxy potatoes
• 500 ml full-fat cream
• 500 ml milk
• 3 garlic cloves left whole and lightly crushed
• Butter
• Breadcrumbs
• Nutmeg
• Salt and pepper

Method

 

1. In a large saucepan, bring the milk and cream to the boil. Peel the garlic cloves, crush them with the palm of your hand and add two to the saucepan. Set the remaining clove aside.
2. Meanwhile, wash and peel the potatoes. Cut them into slices about 4 mm thick.
3. Without rinsing the slices, add the potatoes to the simmering milk and cream. Season with six pinches of salt, a little pepper and some grated nutmeg.
4. Cook for about 10 minutes, stirring regularly to let the starch from the potatoes thicken the cream. Make sure it doesn’t stick to the bottom!
5. Preheat the oven to 180°C.
6. Take a gratin dish. Rub the inside with the remaining crushed garlic clove, then butter it.
7. Using a slotted spoon, transfer the potatoes to the dish and spread them out evenly. Pour all the starchy cream mixture over the top.
8. Sprinkle with breadcrumbs and dot with a few small knobs of butter. Bake for 60 minutes if serving straight after cooking.
9. To make the gratin ahead, bake for 30 minutes the day before, then bake for another 30 minutes before serving.