easysidevegetarianCC0 1.0 Universal
Classic Gratin Dauphinois – French Cream & Garlic Potato Bake
The aristocratic potato bake of the historic Dauphiné province: thinly sliced potatoes gently baked in garlic-and-nutmeg infused cream until meltingly tender with a burnished crust.
Prep
20 min
Cook
55 min
Total
75 min
Ingredients
6servings
- Starchy yellow potatoes900 g
- Heavy cream350 ml
- Whole milk200 ml
- Garlic cloves3 clove
- Butter for dish25 g
- Freshly grated nutmeg1 pinch
- Fine sea salt6 g
- White or black pepper
Preparation Steps
1
Rub a ceramic gratin dish thoroughly with cut garlic, then grease generously with butter.
3 min timer
2
In a saucepan, heat cream, milk, minced garlic, grated nutmeg, salt, and pepper until warm. Do not rinse sliced potatoes, as their natural starch is vital to thicken the bake.
5 min timer
3
Layer potato slices neatly into the dish like shingles. Pour warm cream mixture evenly over the potatoes, pressing gently so they are coated.
6 min timer
4
Bake at 170°C (340°F) for 55-60 minutes until potatoes are knife-tender and top is beautifully burnished and bubbling. Let rest 10 minutes before serving.
55 min timer
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Provenance & Public Domain Audit
Source: Classical French Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
