Gratin Dauphinois

Name: Gratin Dauphinois
Total time: 100 min
Yield: 8
Ingredients: 2 kg waxy potatoes; 500 ml heavy cream; 250 ml whole milk; 2 clove garlic; 30 g butter; ¼ tsp nutmeg; 2 tsp salt

Sides & Vegetables · European

7 ingredients · 100 minutes · 8 servings

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403kcal6.6g protein26.7g fat36.4g carbs*

Contains dairy

Restrictions

ContainsdairyIt is in an ingredient you cannot leave out.

Diets

VegetarianPescatarianNo porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

2 kg	waxy potatoes
500 ml	heavy cream
250 ml	whole milk
2 clove	garlic
30 g	butter
¼ tsp	nutmeg
2 tsp	salt

Steps

prep15 min
potato slices uniformly thin
Peel and slice the potatoes about 2 to 3 millimeters thick and do not rinse them. Their surface starch is useful: it thickens the dairy and helps the finished gratin hold together without flour.
prep3 min
dish buttered and garlic-scented
Rub the baking dish with cut garlic and butter it generously. This seasons the potato edges and reduces sticking where the dairy concentrates during the long bake.
top8 min
potatoes overlapping evenly
Layer the potato slices evenly, seasoning with salt and a little nutmeg as you build. Avoid dense clumps or vertical slices; even overlap lets hot dairy circulate between layers.
mix2 min
dairy distributed throughout
Combine cream and milk and pour slowly over the potatoes, pressing gently so liquid reaches lower layers. The potatoes should be well surrounded but not floating above the dish.
bake75 min
170 C / 340 F, knife slides through center and top browned
Bake until the potatoes are completely tender, the dairy has thickened around them and the surface is browned. If the top colors before the center softens, cover loosely and continue; tender potatoes are non-negotiable.
rest15 min
dairy settled
Rest before cutting so the starch-thickened cream sets around the slices. Serving immediately from the oven makes even a properly cooked gratin appear loose and watery.