Gratin dauphinois is a beloved French dish made of thinly sliced potatoes slowly baked in cream and milk, often with a subtle hint of garlic. Hailing from the Dauphiné region in southeastern France, this gratin is celebrated for its melt-in-your-mouth texture and rich, comforting flavor. Whether served as a side or a main dish, gratin dauphinois is a perfect example of how simple ingredients can create culinary magic.
The Origins of Gratin Dauphinois
Gratin dauphinois takes its name from the Dauphiné, a mountainous region at the foot of the French Alps. The first recorded mention of this dish dates back to July 12, 1788, when it was served at a dinner hosted by Charles-Henri, Duke of Clermont-Tonnerre, for municipal officials in the town of Gap. Potatoes, introduced to the region in the late 16th century, quickly became a staple, and the gratin became a rustic favorite, especially during cold winters.
Traditionally, gratin dauphinois is made with raw potatoes (not pre-cooked), cream, and sometimes milk, baked slowly in a dish rubbed with garlic and butter. While some modern recipes include cheese or eggs, purists insist the original version contains neither—cheese is more typical of gratin savoyard, a neighboring dish from Savoie.
Ingredients
For a classic gratin dauphinois (serves 4–6):
2.2 lbs (1 kg) starchy potatoes (such as Russet or Yukon Gold)
1–2 cloves garlic
1 cup (250 ml) heavy cream
1 cup (250 ml) whole milk
2–3 tablespoons butter
Salt and black pepper
Pinch of nutmeg (optional)
(Optional) 3.5 oz (100 g) grated Gruyère cheese for a modern twist
Step-by-Step: How to Make Gratin Dauphinois
Preheat the Oven:
Heat your oven to 300°F (150°C).
Prepare the Baking Dish:
Peel a garlic clove, cut it in half, and rub the inside of a ceramic or glass baking dish with the cut side. Generously butter the dish.
Slice the Potatoes:
Peel the potatoes and slice them very thinly (about 1/8 inch or 3 mm thick) using a mandolin or sharp knife. Do not rinse the slices—keeping the starch helps bind the gratin.
Layer the Potatoes:
Arrange a layer of potatoes in the bottom of the dish. Season with salt, pepper, and a pinch of nutmeg. Repeat with more layers, seasoning each, until all potatoes are used.
Add the Cream and Milk:
Mix the cream and milk together. Pour the mixture evenly over the potatoes until just covered. Dot the top with small pieces of butter.
(Optional) Add Cheese:
For a richer, modern version, sprinkle grated Gruyère cheese on top before baking.
Bake Slowly:
Place the dish in the oven and bake for 90–120 minutes, until the potatoes are tender and the top is golden and bubbling. For a crispier top, increase the oven temperature for the last 10 minutes.
Rest and Serve:
Let the gratin cool slightly before serving to allow it to set. Serve hot, either spooned out for a rustic look or cut into neat slices for a more elegant presentation.
Why Gratin Dauphinois Is Special
Gratin dauphinois is more than just a potato casserole—it’s a celebration of French regional tradition and the art of transforming simple ingredients into something extraordinary. Its creamy texture, subtle garlic aroma, and golden crust make it a favorite at family tables and festive gatherings alike. Whether enjoyed as a comforting side or the star of the meal, this dish brings a taste of the French Alps to your kitchen.
