Classic French Gratin Dauphinois Recipe

Oh my Gourd! This gratin recipe is my ultimate comfort go-to because it combines classic creamy, cheesy goodness with the rich and nutty flavor of Gruyère, which feels like a warm hug for the soul. Plus, the simplicity and elegance of Yukon Gold potatoes layered with a hint of garlic and nutmeg make it a perfect dish to impress friends at a cozy dinner without spending hours in the kitchen!

I really adore the rich, creamy nature of Classic French Gratin Dauphinois. This dish of tender, thinly sliced Yukon Gold potatoes blended with a sumptuous combination of heavy cream and whole milk, mixed with minced garlic, salt, black pepper, and a whisper of nutmeg, has all the decadent elements I expect in classic French cooking.

And when it is topped and baked with melted Gruyère cheese, well, that’s just heaven.

Ingredients

Potatoes, Yukon Gold: A great source of carbs and potassium, providing energy and nutrients.

Full-fat or heavy cream: Add incredibly rich and decadent flavor and silky, creamy textures to any dish with this perfect pouring cream.

Garlic: Provides strong, tasty, and healthful effects on the heart.

The cheese known as Gruyère boasts a smooth, creamy texture, and a pleasantly nutty taste.

Its unique flavor can be attributed to the high levels of protein and calcium with which it is imbued.

Ingredient Quantities

• 2 pounds (about 900g) Yukon Gold potatoes, thinly sliced
• 2 cups (500ml) heavy cream
• 1 cup (240ml) whole milk
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1 cup (100g) grated Gruyère cheese
• 1 tablespoon unsalted butter, for greasing the baking dish

Instructions

1. Heat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Coat a baking dish with 1 tablespoon of unsalted butter to stop things from getting stuck.

2. In a medium-sized pan, pour the heavy cream and whole milk; add the minced garlic, salt, pepper, and nutmeg. Over medium heat, warm the mixture until it begins to simmer, stirring it gently and occasionally.

3. Using a mandoline slicer, if available, slice the Yukon Gold potatoes evenly, about 1/8 inch thick. If you do not have a mandoline, cut the potatoes as uniformly as possible.

4. The first layer consists of one-third of the sliced potatoes, arranged in the bottom of the greased baking dish, and slightly overlapping.

5. Add one-third of the warmed cream mixture to the potatoes. Then, generously add one-third of the grated Gruyère cheese.

6. Reselect the layering method, and add another one-third of the potatoes, one more-third of the cream mixture, and another one-third of the cheese.

7. Finish the top layer with the rest of the potatoes, the last of the cream mixture, and the remaining Gruyère cheese.

8. Put aluminum foil over the baking dish and set it in the preheated oven. Let it bake for 45 minutes.

9. Take off the foil and keep on baking for 15 to 20 more minutes. The cake will be done when the top is a lovely golden brown and the potatoes feel tender when you poke them with a fork.

10. Allowing the gratin to cool for 10 minutes before serving means that this dish will be much easier to serve. That’s the main reason for letting it chill. When you’re dishing out servings, you want to enjoy the creamy, cheesy delight as much as you can. And you can enjoy it all the more because there’s not a lot of chilling time. This recipe has an overall time of about 1 hour and 15 minutes. Most of that is hands-off time.

Equipment Needed

1. Oven
2. Baking dish
3. Medium-sized pan
4. Mandoline slicer or knife
5. Fork
6. Aluminum foil
7. Measuring spoons
8. Measuring cups
9. Stirring spoon or spatula
10. Cheese grater (if cheese is not pre-grated)

FAQ

• Can I use a different type of potato?Absolutely, you can use Russet potatoes if you want, but Yukon Golds are the ideal ones to use because of their creamy texture and flavor.
• Do I have to use Gruyère cheese?Gruyere is classic and gives a nutty taste, but if you’re in a pinch, you can make do with Swiss or Emmental.
• What size baking dish should I use?Typically, for this recipe, a baking dish of 9×13 inches (23×33 cm) is recommended.
• Can I prepare this dish in advance?Indeed, you can put it together a couple of hours in advance and chill it, but bake it right before you serve it for best results.
• How thinly should the potatoes be sliced?Target 1/8-inch (3mm) slices for uniform cooking.
• Can I make this recipe vegetarian?The recipe is already meatless, but ensure the cheese is free from rennet for strict vegetarians.
• How do I store leftovers?Leftovers should be covered and refrigerated; they need to be eaten within 3 days.

Substitutions and Variations

Substitute Russet potatoes for Yukon Gold potatoes for a slightly starchier texture.
Heavy cream: If you want a lighter version, substitute with half-and-half. Otherwise, go with a mixture of whole milk and unsalted butter.
Whole milk: Use 2% milk instead for a lighter alternative, or go dairy-free with almond or oat milk.
Substitutes for Gruyère cheese include:

Comté or Emmental cheese, which have a similar flavor;

Sharp cheddar cheese, which has a different flavor.
Garlic: For ease of use, substitute with garlic powder. Use 1/4 teaspoon of it for every clove called for in your recipe.

Pro Tips

1. Infuse the Cream Mixture For an extra depth of flavor, add a sprig of fresh thyme or a bay leaf to the cream mixture while it’s warming. Remove it before pouring over the potatoes to infuse subtle herbal notes.

2. Cheese Variation Consider mixing in a bit of Parmesan cheese with the Gruyère for a more complex, nutty flavor. Parmesan pairs beautifully with the creaminess of the dish.

3. Potato Soak Soak the potato slices in cold water for about 30 minutes after slicing to remove excess starch. This can help them stay firm and not become mushy during baking. Be sure to pat them dry thoroughly before layering.

4. Breadcrumb Topping For added texture, sprinkle a small amount of buttered breadcrumbs mixed with a touch of additional grated Gruyère over the final layer before the initial bake. This will create a crispy, flavorful top.

5. Customize Your Baking Dish If you have a cast iron skillet, consider using it for baking the gratin. Cast iron provides even heat distribution and can enhance the crispness of the edges and bottom of the dish.