Imagine a rich, creamy, and utterly decadent dish that melts every bite in your mouth like a warm embrace. Enter Gratin Dauphinois—France’s ultimate comfort food!
This luscious potato bake is a symphony of thinly sliced potatoes bathed in cheese and cream, slowly baked to golden, bubbling perfection. The magic lies in the velvety texture that forms as the cream and potatoes meld together in the oven.
Whether served as a show-stopping side or a cozy main dish, Gratin Dauphinois is guaranteed to steal the spotlight at any meal. Layers of Bon appétit!
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As you will notice while reading this recipe, I parboiled the potatoes. This process will help your potatoes cook faster and more evenly. You are not taking anything away from the flavor.
I have made and enjoyed this easy recipe for potato gratin with parboiled and raw potatoes. Although the latter took longer to cook, they both had the same fantastic flavor.
In this Article
- Ingredients needed to make this recipe
- Equipment Needed
- Step by step on how to make this delicious potato gratin
- Pro Tips
- What dishes can you enjoy with this gratin dauphinois?
- Variations and Substitutions
- Storing and Reheating
- If you enjoy this potato gratin recipe, you may want to try my other recipes.
- Gratin Dauphinois – A French classic
A few ingredients are needed to create this fantastic side dish.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Potatoes – waxy potatoes are perfect for this dish. All the same size, so they will cook evenly. Peel and slice them into even rounds.
Gruyere cheese or mozzarella – gives that exceptional softness between layers of potatoes.
Heavy cream – once baked, the heavy cream turns into that amazing creamy sauce, tenderizing your potatoes.
Unsalted butter – always use unsalted butter. You want to have control of the seasoning, and salted butter will not only add too much salt to your dish but change its flavor.
Salt and black pepper – the seasoning that you will need. Be generous.
Equipment Needed
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Step by step on how to make this delicious potato gratin
With all my recipes, please assemble all the ingredients before starting cooking and baking.
- Preheat the oven to 375 F.
- While the oven is warming, parboil your potatoes in a large pan covered with water and sea salt. Bring to a boil and check for doneness with the knife. You should have some resistance. Drain.
- Meanwhile, rub the butter all over the gratin dish, ensuring the whole surface is completely covered.
- Add half of your potatoes in the gratin dish,
- Sprinkle generously with salt and pepper and add the desired amount of cheese over it.
- Cover with the remainder of the potatoes, seasoning with salt and pepper.
- Distribute the heavy cream all over the top, place in the hot oven, and bake for around 30 minutes or until golden brown on the top.
Pro Tips
- Slice your potato slices evenly to ensure proper cooking.
What dishes can you enjoy with this gratin dauphinois?
The possibilities are endless and here are a few of our favorite sides:
Roasted Chicken – you can bake them simultaneously in the oven
Variations and Substitutions
You will find so many versions of this recipe, and those are the variations that I have made throughout the years:
- Crushed cloves of garlic rubbed on the casserole dish or gratin dish.
- I have also warmed up the heavy cream with the garlic cloves. I love it as the garlic oils enhance the cream flavor.
- Fresh thyme or bay leaf added to the cream mixture is another excellent combination.
- I do not recommend substituting the heavy cream. You do need that richness.
Storing and Reheating
Store: Cover tightly with plastic wrap or aluminum foil once your gratin is thoroughly cooled. Store in the refrigerator for up to two days.
Reheat: Bring your potatoes back to room temperature. Warm them in the oven at 350F for about 20 to 30 minutes. If they are dry, add more butter or cream.
If you enjoy this potato gratin recipe, you may want to try my other recipes.
Potato and Green Tomato Gratin
Gratin Dauphinois – A French classic
Ingredients
- 3 potatoes, peeled and sliced potatoes
- 1½ cups Gruyere cheese or Mozzarella, shredded
- ⅓ cup heavy cream
- salt
- pepper
- 1 tablespoon unsalted butter
Instructions
- Preheat the oven at 375º.
- Place the potatoes in a large pan and cover with water. Add sea salt and cook until the potatoes resist a bit when a knife is inserted to feel doneness.
- Spread evenly the butter in a gratin dish. Drain the potatoes and place half on the gratin dish. Sprinkle with salt and pepper; add the desired amount of cheese to it. Cover with the remaining potatoes, sprinkle with salt and pepper. Add the rest of the heavy cream and place in the hot oven for 30 minutes or until golden brown.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Classics, Sides
- Cuisine: French
- Type: Under 45 minutes
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