Go Back

Melting Dauphinois Gratin

A rich and creamy potato gratin with thinly sliced layers that melt in your mouth, topped with a golden crust.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: French
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 kg potatoes Choose firm, starchy potatoes for best results.
  • 1 clove garlic For rubbing the baking dish.
  • 35 cl liquid cream For a rich, creamy texture.
  • 35 cl milk Can be adjusted for a lighter version.
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Preheat the oven to 180 degrees C.
  2. Peel and slice the potatoes thinly, about 1.5–2 mm slices.
  3. Rub the baking dish with the clove of garlic.
  4. Arrange the potato slices in overlapping layers in the dish.
Assembly
  1. Pour the cream and milk mixture over the layered potatoes.
  2. Season with salt and pepper.
Baking
  1. Bake in the preheated oven for 1 hour until a golden crust forms on top.
  2. Let the gratin cool for a few minutes before serving.

Notes

Do not rinse the potatoes. Serve in warm portions and pair with a simple green salad or roasted meats. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven.