Potato gratin—also known as gratin dauphinois in France—is the very definition of comfort food: thinly sliced potatoes bathed in rich cream, scented with garlic and nutmeg, and finished under a bubbling blanket of golden cheese. Whether you serve it as an indulgent side at a holiday feast or let it shine as the main attraction on a cozy week-night, this dish captures the irresistible harmony of crisp edges and melt-in-the-mouth centers. Below you’ll find everything you need to master a flawless gratin and elevate it with creative twists, thoughtful pairings, and chef-tested tips.
Cooking Time
Prep: 20 minutes Bake: 55–60 minutes Total: 75–80 minutes
Ingredients (Serves 4)
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1 kg (2.2 lb) waxy potatoes, peeled
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250 ml (1 cup) heavy cream
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150 ml (⅔ cup) whole milk
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150 g (1½ cups) shredded cheese (Emmental, Gruyère, or a 50-50 mix)
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2 garlic cloves, peeled and halved
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1 tsp fine sea salt
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½ tsp freshly ground black pepper
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Pinch of freshly grated nutmeg (about ⅛ tsp)
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1 Tbsp unsalted butter (for greasing the dish)
(Optional garnishes: chopped chives or parsley, a light grind of pink peppercorns for color.)
Step-by-Step Cooking Directions
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Heat the oven to 180 °C/350 °F (160 °C/320 °F fan).
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Prepare the baking dish: Rub the inside with butter, then swipe the garlic halves across the base and sides. Discard garlic or set aside to infuse the cream briefly.
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Slice the potatoes: Using a mandoline or sharp knife, cut potatoes into 2–3 mm (¹⁄₁₆ in) slices. Uniform thickness ensures even cooking.
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Warm the cream: In a saucepan, combine cream, milk, salt, pepper, nutmeg, and the garlic halves. Heat gently until steaming, then fish out the garlic. Do not let the mixture boil—boiling may cause the dairy to split.
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Layer the gratin: Arrange a shingled layer of potatoes in the dish. Spoon over just enough hot cream to coat, then scatter a little cheese. Repeat until you’ve used all potatoes. Finish with the remaining cream and a generous final layer of cheese.
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Cover and bake: Tent the dish with foil (shiny side down to reflect heat). Bake 40 minutes.
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Brown the top: Remove foil and continue baking 15–20 minutes until the top is molten, blistered, and deep golden around the edges. A thin knife should glide through with no resistance.
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Rest before serving: Let the gratin stand 10 minutes. This brief pause allows the creamy sauce to thicken so slices hold together.
Nutritional Information (per serving)
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Calories: ~525 kcal
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Protein: 15 g
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Fat: 35 g (Sat fat ≈ 22 g)
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Carbohydrates: 40 g
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Fiber: 4 g
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Sodium: 630 mg
(Values are estimates; actual numbers vary with cheese choice.)
Origins & Popularity
Gratin dauphinois hails from France’s Dauphiné region in the Alps. The earliest recorded version appeared in an 18th-century dinner for the Duke of Clermont-Tonnerre, featuring raw potatoes baked slowly in cream. While many French recipes rely solely on cream, Swiss and modern adaptations add cheese for an even richer crust. Today the dish is beloved across Europe, North America, Australia, and beyond, appearing everywhere from Parisian bistros to holiday buffets and week-night family tables. Its universal appeal lies in the simple alchemy of starch, dairy, and heat—ingredients most cultures cherish—culminating in textures both crunchy and velvety.
Reasons You’ll Love This Recipe
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Dual texture: crisp golden top meets cloud-soft interior.
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Minimal ingredients: pantry staples transform into restaurant-quality fare.
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Make-ahead-friendly: bake, chill, and reheat without sacrificing character.
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Customizable: swap cheeses, infuse herbs, or add vegetables seamlessly.
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Crowd-pleaser: pairs elegantly with roast dinners yet satisfies vegetarians as a standalone entrée.
Health Benefits
While gratin is undeniably indulgent, it offers nutritional positives:
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Potatoes provide vitamin C, B-complex vitamins, potassium, and resistant starch that can aid digestion when cooled and reheated.
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Cheese contributes calcium and protein necessary for bone and muscle health.
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Whole milk & cream supply fat-soluble vitamins A, D, E, and K. Choosing part-skim cheese, reducing cream, or substituting half-and-half can lighten the dish without eroding flavor. Pair with a leafy green salad to boost fiber and antioxidants.
Serving Suggestions
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As a side for roast chicken, beef tenderloin, or baked salmon.
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Center-plate with a crisp green salad tossed in mustard vinaigrette.
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Topped with a poached egg and sautéed spinach for a luxurious brunch.
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Cut into bite-size cubes, skewered, and warmed on a platter for cocktail canapés.
Common Mistakes to Avoid
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Thick slices: Potatoes thicker than 3 mm may remain under-cooked.
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Cold dairy: Pouring chilled cream over potatoes lowers oven temperature and slows cooking—heat it first.
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Boiling the cream: Causes curdling. Gentle simmer only.
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Low oven heat: Below 175 °C/345 °F the top won’t brown properly; raise temp during final 10 minutes if necessary.
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Skipping the rest: Cutting immediately leads to a soupy plate. Ten minutes’ rest sets the gratin.
Pairing Recommendations
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Wine: A lightly oaked Chardonnay or a nutty, off-dry Chenin Blanc. For reds, try a medium-bodied Pinot Noir.
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Beer: Belgian tripel or German Märzen; their malty sweetness complements browned cheese.
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Non-alcoholic: Sparkling apple cider or a rosemary-infused lemonade cut through richness.
Cooking Tips
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Mandoline safety: Use a cut-resistant glove or the guard to keep fingertips intact.
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Cheese blend: Combine a melty cheese (Emmental) with a sharp one (Gruyère or aged Cheddar) for depth.
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Herbal twist: Layer thyme sprigs or bay leaves between potatoes, then remove before serving.
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Crispier top: Sprinkle an extra 2 Tbsp cheese halfway through uncovered baking.
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Freeze ahead: Assemble, wrap tightly, and freeze un-baked for up to 1 month. Bake from frozen 90 minutes, covering for the first hour.
Similar Recipes to Try
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Scalloped Potatoes: Uses a roux-thickened milk sauce instead of cream.
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Pommes Anna: Thin potato rounds baked in butter only, pressed for crisp discs.
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Sweet Potato Gratin with Maple & Goat Cheese.
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Cauliflower Gratin: Low-carb, equally cheesy.
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Rösti: Swiss skillet-fried shredded potatoes offering a crisp alternative.
Variations to Try
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Truffle Upgrade: Shave fresh truffle or drizzle truffle oil before serving.
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Smoky Bacon: Nestle crisp lardons between layers.
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Mediterranean: Add caramelized onions, feta, and oregano.
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Vegan: Replace cream with cashew milk blended with nutritional yeast; swap cheese for plant-based mozzarella.
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Spiced: Infuse dairy with a pinch of saffron and cardamom for a Persian flair.
Ingredient Spotlight: Potatoes
Waxy varieties (Yukon Gold, Charlotte, or Nicola) hold their shape, yielding a creamy—not mushy—bite. Their moderate starch content strikes the perfect balance between structure and silkiness. Always rinse peeled potatoes briefly to remove surface starch, preventing gumminess, yet avoid soaking them long, which leaches flavor.
Conclusion
A well-executed potato gratin is much more than sliced tubers in dairy—it’s a testament to how simple comfort fare can reach sublime heights with a little care. Master the fundamentals here, then let your creativity lead you to new cheeses, spices, and pairings. Whether gracing a festive table or transforming a week-night supper, this creamy classic promises satisfaction in every forkful.
Frequently Asked Questions
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Can I make potato gratin the day before? Yes—bake fully, cool, cover, and refrigerate. Reheat covered at 175 °C/350 °F for 20 minutes, then uncover 10 minutes to crisp.
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Why did my gratin turn watery? Likely from high-moisture potatoes or skipping the rest period; choose waxy potatoes and let it stand 10 minutes.
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Can I substitute half-and-half for heavy cream? Absolutely; the sauce will be slightly less thick but still creamy.
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Is it safe to freeze cooked gratin? Yes, though the texture softens. Cool completely, portion, wrap, and freeze up to 2 months. Thaw overnight and reheat until steaming.
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Which cheese melts best? Gruyère offers nutty depth and excellent melt; Emmental, Fontina, or Comté are also reliable.
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How do I prevent the cheese from burning? Keep the dish covered for the first 40 minutes; uncover only to brown. Monitor during the final 10 minutes.
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Can I add vegetables? Sautéed leeks, spinach, or thin zucchini slices layer beautifully but reduce liquid slightly to compensate.
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What if I lack nutmeg? Substitute a pinch of white pepper or leave it out—the gratin will still be delicious.
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How thin should the potato slices be? Aim for 2–3 mm; thicker slices need longer cooking and risk uneven texture.
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Is there a lactose-free option? Use lactose-free cream and milk, and choose a naturally lactose-free cheese like aged Cheddar or Gruyère aged over six months.