Gratin dauphinois

Ingredients

• 1.6 kgYukon Gold potatoesabout 3½ lb, peeled
• 480 mlheavy cream2 cups
• 360 mlwhole milk1½ cups
• 3 clovesgarlic1 halved for the dish, 2 finely grated
• 15 gunsalted butter1 tbsp, soft, for the dish
• 2 tspkosher salt
• 0.25 tspground white pepperor black pepper
• 1 pinchnutmegfreshly grated

Steps

1. 1
   

   Heat the oven to 325°F (165°C) with a rack in the middle. Rub the inside of a 3-quart (3-liter) gratin dish or a 9x13-inch (23x33 cm) baking dish with the cut sides of the halved garlic clove, then butter it well.

2. 2
   

   Slice the potatoes very thin, about ⅛ inch (3 mm), with a mandoline or a sharp knife. Don't rinse them: their starch thickens the cream.

   💡 Use the mandoline's hand guard; the last bit of each potato is where fingers get cut.

3. 3
   

   Put the cream, milk, grated garlic, salt, pepper and nutmeg in a wide pot and add the potatoes. Bring to a bare simmer over medium heat, stirring gently from the bottom with a spatula so nothing sticks, and cook 8 to 10 minutes, until the cream thickens and the slices are bendy but not cooked through. Taste the cream and adjust.

4. 4
   

   Spoon the potatoes into the dish, flattening them into even, overlapping layers, and pour over all the cream left in the pot. It should just reach the top layer.

5. 5
   

   Bake uncovered for 1 to 1¼ hours, until the top is deep golden in spots, the cream bubbles at the edges and a knife slides through the center with no resistance. If the top browns before the potatoes are tender, lay a sheet of foil over it.

   ⏱ 70 min
6. 6
   

   Let it rest for 15 minutes so the cream sets and it holds together when served. Refrigerate leftovers within 2 hours; reheat covered at 350°F (175°C) until hot through.

   ⏱ 15 min

   💡 It makes ahead well: bake it the day before, chill, and reheat covered while the turkey rests.

Make it easier

Dietary versions

Swaps checked for this recipe. In the app, Jude makes them for you once he knows your diet and allergies.

Milk allergy

Instead of heavy cream: unsweetened oat creamSwap the milk and butter too. It's lighter and less rich, closer to a plain potato bake than a true dauphinois.

Instead of whole milk: unsweetened oat milk

Instead of unsalted butter: olive oil

Dairy-free

Instead of heavy cream: unsweetened oat creamSwap the milk and butter too. It's lighter and less rich, closer to a plain potato bake than a true dauphinois.

Instead of whole milk: unsweetened oat milk

Instead of unsalted butter: olive oil

Vegan

Instead of heavy cream: unsweetened oat creamSwap the milk and butter too. It's lighter and less rich, closer to a plain potato bake than a true dauphinois.

Instead of whole milk: unsweetened oat milk

Instead of unsalted butter: olive oil

Checked against

• Gourmet Traveller: Gratin dauphinois masterclass
• The Culinary Pro: Gratin dauphinoise
• Love French Food: Gratin dauphinois