Cooking Lucid
Gratin Dauphinois
Silky thin-sliced potatoes baked in cream and garlic until tender and golden on top. The ultimate French side dish — rich, elegant, and impossibly comforting.
Prep 20 min
Cook 1h 15m
Total 1h 35m
Serves 8
Ingredients
Step 1 — Potatoes and cream
- 3 lbs Yukon Gold potatoes (peeled and thinly sliced)
- 2 cups heavy cream
- 1 cup whole milk
- 3 garlic cloves (minced)
- 1 tsp salt
- ½ tsp white pepper
- Pinch of nutmeg
- 1 cup Gruyère cheese (grated, optional)
Step 2 — Bake
- Butter (for greasing)
- Fresh thyme (optional)
Instructions
- 1
Layer the potatoes
Preheat oven to 350°F. Butter a 9×13 baking dish. Whisk cream, milk, garlic, salt, pepper, and nutmeg. Layer potato slices, pouring a little cream mixture over each layer. Press down gently.
- 2
Bake until tender
Cover with foil and bake 45 minutes. Remove foil, sprinkle with Gruyère if using, and bake 25–30 minutes more until potatoes are tender and top is golden. A knife should slide through easily.
- 3
Rest and serve
Let rest 10 minutes before serving — the gratin will set as it cools. Garnish with thyme if desired.
Nutrition per serving: 380 cal · 8g protein · 32g carbs · 26g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
