Gratin Dauphinois (Creamy Dauphinois Potato Gratin)

Thinly sliced potatoes baked slowly in garlic-infused cream and milk until tender, golden and bubbling.

TIME BREAKDOWN
Prep: 20 min
Cook: 1h 30m
Total: 1 hour 50 minutes
Vegetarian
✅
Nuts
❌
Serves
6 people
Difficulty
Easy

Ingredients

  • 1.2kg waxy potatoes such as Charlotte or Desiree, peeled
  • 1 clove garlic, halved
  • 20g unsalted butter, softened
  • 400ml double cream
  • 300ml whole milk
  • Pinch of freshly grated nutmeg
  • 1 sprig fresh thyme (optional)
  • Salt and white pepper to taste

Method

  1. Heat the oven to 160°C (140°C fan). Rub the inside of a 2 litre gratin dish with the cut garlic, reserving the garlic, then grease generously with the butter.

  2. Slice the potatoes 2mm thick using a mandoline or sharp knife. Do not rinse them, as the starch helps thicken the sauce.

  3. Put the cream, milk, reserved garlic, nutmeg, thyme (if using), salt and white pepper into a large pan. Bring to a gentle simmer, then add the potatoes and cook for 5 minutes, stirring carefully, until the liquid starts to thicken.

  4. Remove the garlic and thyme sprig. Tip the potatoes and cream into the dish and level the top, arranging the top layer neatly.

  5. Bake for 1 hour 15 minutes until the top is deep golden and a knife slides through the potatoes easily. Cover loosely with foil if the top browns too quickly.

  6. Rest for 10 minutes before serving.