French · Free recipe
Gratin Dauphinois
Thinly sliced potatoes layered with cream and garlic, then baked until meltingly tender with a bubbling golden top. This luxurious French potato gratin is the ultimate comforting side dish.
Step 1
Preheat the oven to 375 degrees Fahrenheit and set a rack in the middle.
Step 2
Rub the inside of a 9 by 13 inch baking dish with the 1 tablespoon butter, coating the bottom and sides.
Step 3
Peel the potatoes. Using a sharp knife or a mandoline, slice them into very thin rounds about 1/8 inch thick. Thin, even slices cook uniformly and soak up the cream. Do not rinse the slices; the starch helps thicken the gratin.
Step 4
In a large pot, combine the 2 cups cream, 1 cup milk, minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon nutmeg. Add the potato slices.
Step 5
Set the pot over medium heat and bring to a gentle simmer, stirring gently and often so the slices do not stick to the bottom, about 8 to 10 minutes. The cream will thicken slightly as the potato starch releases.
Step 6
Pour half of the potatoes and cream into the buttered dish and spread into an even layer. Sprinkle with half of the 1 cup Gruyere.
Step 7
Add the remaining potatoes and cream, spreading evenly, then press down gently with a spatula so the potatoes are mostly submerged.
Step 8
Sprinkle the remaining Gruyere evenly over the top.
Step 9
Place the dish on a baking sheet to catch any bubbling drips, then bake uncovered for 55 to 65 minutes.
Step 10
The gratin is done when the top is deep golden brown and bubbling, and a knife slides easily through the center with no resistance. If the top browns too quickly, tent loosely with foil.
Step 11
Let it rest 10 to 15 minutes before serving; this helps the layers set so it scoops neatly instead of running.
Step 12
Cut into squares and serve hot alongside roasted meats or a green salad.
Tips from the test kitchen
- Yukon Golds hold their shape and turn beautifully creamy.
- Do not rinse the sliced potatoes; their starch thickens the sauce.
- Resting before serving keeps the layers from sliding apart.
