At a glance
- Prep: 15 min
- Cook: 60–75 min
- Total: ~90 min
- Yield: 6 servings
Why this is authentic
Traditional authentic gratin dauphinois relies on potato starch, cream, garlic, and butter to create its signature silky texture and browned top—no cheese needed for the classic result.
Ingredients
- 1.5 kg potatoes, peeled and thinly sliced (about 3 mm / 1/8 inch)
- 400 g milk (whole)
- 500 g heavy cream
- 2 cloves garlic (1 halved to rub the dish, 1 minced optional)
- Fresh thyme sprigs, 1 bay leaf
- Salt and freshly ground black pepper
- 30 g unsalted butter, plus extra for greasing
Instructions
- Preheat oven to 200°C (392°F). Rub a medium gratin dish with the halved garlic, then butter generously.
- In a saucepan, gently warm the milk and cream with thyme and bay; season with salt and pepper. Infuse 5–10 minutes without boiling; remove bay and any woody thyme.
- Peel and slice the potatoes thinly (about 3 mm). Do not rinse; the starch ensures a naturally thick, creamy finish.
- Layer potatoes into the dish, slightly overlapping. Lightly season each layer. Optionally sprinkle a touch of minced garlic between layers.
- Pour the warm dairy over to just cover the potatoes. Dot the top with 30 g butter.
- Bake for about 1 hour 30 minutes, until the top is deeply golden and the potatoes are completely tender. Tent with foil if browning too fast.
- Rest for 10 minutes before serving to set the layers and thicken the sauce.
Chef Tips
Texture & Slice
Keep slices uniform (about 3 mm) so the layers cook evenly. Avoid rinsing sliced potatoes to retain surface starch for a naturally thick sauce.
Flavor
Infuse the dairy with thyme and bay for depth; remove woody stems to keep the texture smooth. Adjust salt towards the end if needed.
Make-Ahead
Assemble up to a few hours ahead and refrigerate. Bake directly from cold, adding ~5–10 extra minutes, watching browning.
FAQ
Can I add cheese?
Adding Gruyère or Parmesan creates a delicious cheesy gratin, but it’s no longer strictly “dauphinois.” Keep it cheese-free for authenticity.
Best potatoes?
Use waxy or all-purpose varieties like Yukon Gold for tender, sliceable layers that hold their shape.
Make-ahead?
Assemble up to 4 hours ahead and refrigerate. Bake from cold, adding 10–15 minutes. For longer holds, par-bake 45 minutes, cool, then finish before serving.
Serve and share
Pair with roast meats, simple greens, and a bright vinaigrette to balance richness. If you enjoyed this classic, share it with friends or rate it below.