Classic gratin dauphinois: thinly sliced potatoes baked slowly in garlic-infused milk and cream until meltingly tender.
About this French recipe
Gratin dauphinois comes from the Dauphiné, the historic region around Grenoble and the Rhône valley. The traditional recipe uses no cheese.
Ingredients you will need
The main ingredients are floury potatoes, whole milk, double cream, garlic, nutmeg, butter. Exact quantities are in the recipe card below.
How long it takes
Allow 1 hr 35 min in total: 20 min of preparation, 1 hr 15 min of cooking. The recipe serves 6.
Inspired by Anne-Sophie Pic
Anne-Sophie Pic’s family restaurant is in Valence, on the edge of the Dauphiné. This regional classic comes from the same part of France. Read our profile of Anne-Sophie Pic.
This is our own home-kitchen version of a classic dish. It is not Anne-Sophie Pic’s recipe and is not endorsed by them. For the chef’s own recipes, see their official books and restaurants.
Gratin Dauphinois
Ingredients
Method
- Heat the oven to 160°C. Rub a baking dish with a cut garlic clove, then butter it.
- Slice the potatoes 3 mm thick. Do not rinse them.
- Bring the milk, cream, garlic, nutmeg, salt and pepper to a simmer. Add the potatoes and simmer for 10 minutes, stirring gently.
- Remove the garlic and pour everything into the dish, levelling the top.
- Bake for 60–70 minutes until golden and a knife slides through easily.
- Rest for 10 minutes before serving.
