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Classic French Gratin Dauphinois with creamy potatoes baked to perfection

Potato Gratin

A creamy and delicious classic French dish made with thinly sliced potatoes baked in milk and cream until golden and bubbly.
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Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 55 minutes
Servings: 6 servings
Course: Comfort Food, Side Dish
Cuisine: French
Calories: 350
Ingredients Method Notes

Ingredients
  

Potatoes
  • 4 large Yukon Gold potatoes Best choice for a creamy texture.
  • 2 large Russet potatoes Can be used for a tender interior.
  • 2 large Red potatoes Okay in a pinch but firmer.
Dairy
  • 2 cups whole milk Combine with cream for balance.
  • 2 cups heavy cream Use half and half for lighter version.
Flavorings
  • 2 cloves garlic Rubbed on the baking dish.
  • 4 tablespoons butter For greasing the dish and flavoring.
  • to taste salt and pepper Season potatoes and dairy.
  • a pinch nutmeg Optional for added warmth.

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C).
  2. Slice the potatoes evenly to about the thickness of a coin.
  3. Rub the inside of the baking dish with halved garlic and butter it generously.
Assembly
  1. Layer the sliced potatoes in the baking dish like shingles.
  2. In a saucepan, gently heat the milk and cream until hot, then pour it over the layered potatoes.
  3. Press the potatoes down gently so they are mostly submerged in the liquid.
  4. Cover the dish with foil and bake for 60 minutes.
Baking
  1. Remove the foil and bake for an additional 25 to 35 minutes until the top is bubbly and golden.
  2. Let it rest for 15 minutes before serving.

Notes

Gratin Dauphinois is even better after it sits a bit, allowing the flavors to settle and making it easier to slice.