Classic Gratin Dauphinois with Cream and Garlic

Why You’ll Love This Recipe

• Classic French comfort: silky potatoes baked in garlicky cream with a delicate golden top.
• Reliable method: brief stovetop simmer guarantees even cooking and no curdled cream.
• Short ingredient list with big flavor—no cheese needed for authenticity.
• Perfect make-ahead side for holidays, dinner parties, or cozy weeknights.

Grocery List

• Produce: Yukon Gold potatoes, garlic, fresh thyme (optional), chives (optional)
• Dairy: Heavy cream, whole milk, unsalted butter
• Pantry: Fine sea salt, ground white pepper, whole nutmeg (or ground)

Full Ingredients

Potatoes & Dairy

• 2 lb (900 g) Yukon Gold potatoes, peeled and sliced 1/8 inch (3 mm) thick
• 2 cups (480 ml) heavy cream
• 1 cup (240 ml) whole milk
• 2 tbsp unsalted butter, divided (1 tbsp to butter the dish, 1 tbsp to dot on top)

Aromatics & Seasoning

• 3 large garlic cloves, thinly sliced or very finely grated
• 2 tsp fine sea salt
• 1/2 tsp ground white pepper
• 1/4 tsp freshly grated nutmeg
• Optional: 1 tsp fresh thyme leaves

To Finish

• Chopped fresh chives or additional thyme leaves, for serving (optional)

Step-by-Step Instructions

Step 1: Preheat and prepare the dish

Heat the oven to 350°F (180°C) with a rack in the middle. Generously butter a 2-quart (2-liter) shallow gratin dish with 1 tablespoon of the butter. This prevents sticking and adds flavor to the edges.

Step 2: Slice the potatoes evenly

Peel the potatoes and slice them 1/8 inch (3 mm) thick using a mandoline or a sharp knife. Even thickness ensures even cooking. Do not rinse the slices; the natural starch helps thicken the cream. If you must pause, briefly cover the slices with a clean, damp towel to prevent browning, then proceed.

Step 3: Warm the cream and aromatics

In a wide, heavy pot, combine the heavy cream, milk, garlic, salt, white pepper, and nutmeg (and thyme, if using). Bring to a gentle simmer over medium heat, stirring occasionally. Keep the heat moderate—do not let the mixture boil rapidly.

Step 4: Par-cook the potatoes in the cream

Add the potato slices to the simmering cream mixture. Stir well to separate and coat the slices. Reduce heat to low and simmer gently for 8 minutes, stirring frequently to prevent sticking. The potatoes should become flexible but not fully tender.

Step 5: Transfer to the gratin dish

Carefully pour or ladle the potato and cream mixture into the buttered dish, smoothing the top into an even layer. Press gently with a spatula to level and submerge any exposed slices so they do not dry out. Dot the surface with the remaining 1 tablespoon butter.

Step 6: Bake to tender, golden perfection

Cover the dish tightly with foil and bake for 20 minutes. Remove the foil and continue baking for 25 minutes, until the top is lightly golden, the cream is bubbling at the edges, and a knife slides through the potatoes with no resistance. If you prefer deeper color, broil for 1 to 2 minutes—watch closely.

Step 7: Rest and serve

Let the gratin rest 10 minutes so the cream thickens and the layers set. Finish with a sprinkle of chopped chives or extra thyme, if desired. Serve warm.

Pro Tips

• Uniform slices are key. A mandoline makes quick work of perfectly even, thin potatoes.
• Gentle heat prevents curdling. Keep the cream mixture at a soft simmer, never a rolling boil.
• Do not rinse the potatoes. The natural starch gives the sauce its luxurious body.
• Use a shallow dish. More surface area means better browning and even cooking.
• Rest before serving. Ten minutes sets the layers for neat, picture-perfect slices.

Variations

• Gruyère-Topped: For a gratin savoyard feel, sprinkle 3/4 cup (75 g) finely grated Gruyère over the top before the uncovered bake.
• All-Cream: For extra richness, use 3 cups (720 ml) heavy cream and omit the milk. Season a touch more if needed.
• Individual Ramekins: Divide among six buttered 8-ounce ramekins; bake uncovered for about 25 to 30 minutes.

Storage & Make-Ahead

Refrigerate leftovers, tightly covered, for up to 3 days. Reheat covered at 350°F (180°C) for 15 to 20 minutes until hot and bubbling, then uncover for 5 minutes to re-crisp the top. Make-ahead: Assemble through Step 5 up to 4 hours in advance; cool the cream mixture slightly first, cover, and refrigerate. Bake an extra 5 to 10 minutes if going straight from fridge to oven. Freezing is not recommended, as potatoes can become grainy and the cream may separate.

Nutrition (per serving)

Approximate: 450 calories; 32 g fat; 33 g carbohydrates; 6 g protein; 700 mg sodium. Values will vary based on specific brands and optional garnishes.