French-Style Potato Gratin (Gratin Dauphinois)
This French-Style Potato Gratin (Gratin Dauphinois) is a luxurious, creamy side dish made with thinly sliced Yukon Gold potatoes layered in a rich garlic-infused cream sauce, topped with melted Gruyère cheese and baked to golden perfection. It’s an elegant yet comforting recipe, ideal for holiday dinners or cozy family meals.
Equipment
- Baking Dish
- Mandoline Slicer
Ingredients
Main Ingredients
- 2 lb Yukon Gold potatoes sliced thinly
- 1 cup heavy cream
- 1 cup whole milk
- 2 cloves garlic minced
- 2 tbsp unsalted butter plus more for greasing
- 1.5 cups Gruyère cheese grated
- 1/4 tsp nutmeg
- 1 tsp salt to taste
- 1 tsp fresh thyme optional
Instructions
- Preheat your oven to 375°F (190°C) and butter a baking dish.
- Thinly slice the potatoes using a mandoline or sharp knife.
- In a saucepan, gently heat cream, milk, garlic, salt, nutmeg, and thyme until warm (do not boil).
- Layer the sliced potatoes in the dish, overlapping slightly. Pour some of the warm cream mixture over each layer.
- Sprinkle Gruyère cheese between layers and on top.
- Bake uncovered for 50–60 minutes, until golden brown and bubbly.
- Let the gratin rest for 10 minutes before serving.
Notes
- Use starchy potatoes like Yukon Gold for the best texture.
- Do not slice too thick or skip resting time.
- For added flavor, layer in caramelized onions or sprinkle Parmesan on top.