Classic Gratin Dauphinois with Cream and Garlic

Why You’ll Love This Recipe

• Classic French comfort: delicate, custardy layers with a burnished, crackly top.
• Simple ingredients—potatoes, dairy, garlic, and nutmeg—handled with care for big flavor.
• Make-ahead friendly and perfect for holidays or weekend dinners.
• Clear, step-by-step guidance for paper-thin slicing and even baking.

Grocery List

• Produce: 2 lb Yukon Gold potatoes, 1 small head garlic, fresh thyme (optional)
• Dairy: Heavy cream, whole milk, unsalted butter
• Pantry: Kosher salt, black pepper, whole nutmeg (or ground), bay leaf (optional)

Full Ingredients

Gratin Dauphinois

• 2 lb (900 g) Yukon Gold potatoes, peeled
• 1 1/2 cups (360 ml) heavy cream
• 1 1/2 cups (360 ml) whole milk
• 4 large garlic cloves, divided (1 clove halved to rub the dish; 3 cloves lightly smashed)
• 2 tbsp (28 g) unsalted butter, divided
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg
• Optional but nice: 1 fresh thyme sprig and 1 bay leaf for infusing

Step-by-Step Instructions

Step 1: Preheat and prepare the dish

Heat the oven to 325°F (165°C) with a rack in the center. Halve one garlic clove and rub the cut sides all over a 2-quart (about 8×12-inch or oval) shallow gratin dish. Butter the dish generously with 1 tablespoon (14 g) unsalted butter.

Step 2: Warm and infuse the dairy

In a medium saucepan, combine the heavy cream, whole milk, 3 lightly smashed garlic cloves, kosher salt, black pepper, and nutmeg. If using, add the thyme sprig and bay leaf. Heat over medium until the mixture is steaming and small bubbles form around the edges, 3–5 minutes; do not boil. Remove from heat, cover, and let steep 10 minutes. Discard the thyme and bay leaf. Keep the dairy warm over very low heat.

Step 3: Slice potatoes ultra-thin

Peel the potatoes and slice them paper-thin, 1/16 inch (1.5 mm) thick, using a mandoline for precision. Do not rinse the slices—keeping the surface starch helps the gratin set into a silky custard. Stack slices in neat piles to make layering easy; cover loosely with a towel to prevent drying.

Step 4: Layer with warm dairy

Arrange a snug layer of potatoes in the dish, overlapping like shingles. Ladle on just enough warm dairy to lightly coat. Repeat, building flat, even layers and pressing down gently as you go. Finish with enough dairy to come just to the top layer without submerging it fully (you may not need every drop). Dot the surface with the remaining 1 tablespoon (14 g) butter.

Step 5: Slow-bake covered

Cover the dish tightly with buttered foil (buttered side down to prevent sticking). Bake at 325°F (165°C) for 50 minutes. The gratin should be gently bubbling at the edges.

Step 6: Uncover and tenderize

Remove the foil and continue baking, uncovered, for 25–35 minutes, until a skewer or thin knife meets no resistance in the center and the dairy is thickened and glossy.

Step 7: Bronze the top and rest

Increase oven temperature to 425°F (220°C) and bake 10–15 minutes more until the top is deeply golden with crisped edges. Remove from the oven and rest 15 minutes; this allows the layers to set so the slices cut cleanly. Serve warm.

Pro Tips

• Use a mandoline for consistent 1/16-inch slices; even thickness equals even cooking. Always use the hand guard.
• Do not rinse the potatoes—surface starch is key to the gratin’s silky, custardy texture.
• Season the dairy, not each layer, for perfectly balanced flavor without over-salting.
• Butter the foil to prevent the top layer from sticking and tearing when you uncover.
• Let it rest: 15 minutes stabilizes the custard so you get tidy squares with layered definition.

Variations

• Gruyère Finish (not traditional): After Step 6, sprinkle 1 cup (100 g) coarsely grated Gruyère on top; brown at 425°F (220°C) 8–10 minutes.
• Garlic-Thyme Forward: Increase garlic to 5 cloves and stir 1 tsp fresh thyme leaves into the warm dairy before layering.
• Individual Gratins: Assemble in 6 small 8–10 oz ramekins; bake covered 35 minutes, uncover 15–20 minutes, then brown 5–8 minutes at 425°F.

Storage & Make-Ahead

Cool leftovers completely, cover, and refrigerate up to 4 days. Reheat, covered, at 325°F (165°C) for 20–25 minutes, then uncover 5 minutes to re-crisp. To make ahead, bake through Step 6, cool, cover, and refrigerate up to 24 hours. Reheat covered at 325°F (165°C) until hot, then brown at 425°F (220°C). Freezing is possible but texture softens; thaw overnight in the refrigerator and reheat as above.

Nutrition (per serving)

Approximate: 420 calories; 28 g fat; 30 g carbohydrates; 6 g protein; 580 mg sodium. Values will vary with exact brands and salt level.