Potatoes au Gratin (Gratin Dauphinois) Recipe
Potatoes au Gratin (Gratin Dauphinois) is a classic French side dish featuring thinly sliced russet potatoes baked in a rich, creamy mixture of heavy cream, garlic, and Gruyère cheese until golden and tender. This decadent, cheesy casserole is perfect for family dinners or holiday feasts, delivering comforting flavor and a creamy texture with every bite.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French
Ingredients
Potatoes
- 2 pounds russet potatoes
Cream Mixture
- 2 cups heavy cream
- 2 medium cloves garlic, pressed or minced
- 1 teaspoon fine salt
- 10 twists of freshly ground black pepper
- ⅛ teaspoon ground nutmeg
Cheese and Garnish
- 2 cups (8 ounces) grated Gruyère cheese or Emmental
- ½ teaspoon finely chopped fresh chives (optional)
Instructions
- Preheat and slice potatoes. Preheat your oven to 425°F (220°C). Peel the russet potatoes and use a knife or mandoline to slice them as thin as possible, ideally about ⅛-inch thick to ensure even cooking and cream absorption.
- Prepare the cream mixture. In a liquid measuring cup or bowl, whisk together the heavy cream, minced garlic, fine salt, freshly ground black pepper, and ground nutmeg until well combined. This mixture will infuse the potatoes with rich, aromatic flavor.
- Layer potatoes and cream. Arrange about one-third of the sliced potatoes in an overlapping fish-scale pattern at the bottom of a 9-inch square baking dish. Re-whisk the cream mixture for good measure, then pour approximately one-third of it evenly over the potatoes. Next, sprinkle about ½ cup of the grated Gruyère cheese over the top.
- Repeat layering. Repeat the layering process two more times with the remaining potatoes, cream mixture, and cheese, finishing with the cheese on top. This layering ensures every slice is well coated and cheesy.
- Bake the gratin. Place the dish in the preheated oven and bake uncovered for 40 minutes until the top begins to brown. To prevent excessive browning, cover the gratin loosely with parchment paper or foil and continue baking for an additional 5 to 10 minutes. Check every 5 minutes by inserting a fork to ensure the potatoes are tender and easily pierced through.
- Rest and garnish. Remove the gratin from the oven and let it cool for at least 20 minutes to allow the creamy sauce to thicken and set. Before serving, optionally sprinkle with finely chopped fresh chives for a subtle fresh note and extra color. Serve warm for the best flavor and texture.
Notes
- Use a mandoline slicer for uniform, thin potato slices that cook evenly.
- Russet potatoes are preferred for their starchy texture that creates a creamy, tender gratin.
- Do not skip the resting time after baking; it helps the dish set and makes serving easier.
- If you do not have Gruyère or Emmental, a good quality Swiss cheese can be a substitute.
- For a slightly lighter version, you may substitute half-and-half for heavy cream, though the dish will be less rich.
