Gratin dauphinois

Name: Gratin dauphinois
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 8
Ingredients: Whole milk 2 ¾ cups; Fresh liquid cream 1 ½ cup; Eggs medium 5; Gruyere cheese 12.4 oz; Butter to taste; Garlic 1 clove; Fine salt to taste; Black pepper to taste; Nutmeg to taste; Potatoes 3.3 lbs

it es de br fr

532

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 532
Carbohydrates g 33.4
of which sugars g 7
Protein g 34.9
Fats g 33.2
of which saturated fat g 18.43
Fiber g 2.5
Cholesterol mg 220
Sodium mg 405

Difficulty: Average
Prep time: 30 min
Cook time: 1 h 30 min
Serving: 8
Cost: Low

PRESENTATION

Soft, creamy layers and a beautiful golden finish make gratin dauphinois a regular favorite for family dinners. This French potato dish grabs attention at the table, so whether it’s a cozy Sunday night or a special holiday meal, folks keep coming back for another scoop. The way those thin potatoes absorb every bit of the creamy sauce creates a rich texture that’s both satisfying and familiar...usually the first thing to disappear at gatherings. With its nice golden color on top and irresistibly moist inside, potatoes au gratin fit just about any occasion—easy to dress up for celebrations or keep simple when everyone wants comfort food. Even kids get excited about this creamy potato bake, and you can see why: the soft, layered slices with all that flavor just work every time. Families love setting this out for potlucks or making it the star for an easy family meal because it brings everyone together around classic taste and cozy tradition.

Home cooks choose this baked potato casserole because it feels both simple and special—definitely a big plus for busy days or when you need a side that just works. You can count on that cheesy potato gratin flavor to stand out during big meals or slide easily alongside a weeknight roast (also really DELICIOUS with just a salad if you want less fuss). Flexibility is key, so if you want to add a few herbs or some extra cheese, it’s totally easy to adjust for whatever your crew likes best. The scalloped potatoes texture gives everyone that soft, comforting mouthful, while the easy potato side dish style helps even newer cooks feel confident bringing a homemade favorite to the table. Versatile for potlucks, gatherings, or weeknight dinners—gratin dauphinois always delivers dependable results and genuine family appeal. Friends and relatives often ask for this traditional French gratin at every get-together...really, it’s just downright good. For anyone who enjoys a true comfort side, simplicity and real flavor combine in a way that keeps this dish part of mealtime traditions across all sorts of happy occasions.

INGREDIENTS: Whole milk 2 ¾ cups (650 ml); Fresh liquid cream 1 ½ cup (350 ml); Eggs 5 - medium; Gruyere cheese 12.4 oz (350 g); Butter to taste; Garlic 1 clove; Fine salt to taste; Black pepper to taste; Nutmeg to taste -; Potatoes 3.3 lbs (1.5 kg)

Preparation

How to prepare Gratin dauphinois

Wash the potatoes, peel them 1, and slice them thinly 2 with a mandoline (they should be 0.04 inches/0.06 inches thick). Grate the Gruyère and set aside. Heat the milk in a saucepan, when it is hot, add the halved garlic clove and nutmeg 3, season with salt and pepper.

Remove the flavored milk from the heat, discard the garlic clove, and let it cool. In the meantime, beat the eggs in a container and add the cream 4. Finally, add the mixture to the cooled milk 5 and mix well. Adjust the seasoning with salt and pepper if needed. Butter a baking dish and start by placing a layer of potatoes 6.

Sprinkle them with a handful of grated Gruyère and finally soak everything with the liquid mixture of milk, eggs, and cream 7. Then add another layer of potatoes 8, more Gruyère, and cover again with liquid until all the ingredients are used. Compose the last layer with potatoes covered in grated Gruyère and a few pats of butter 9. Bake the gratin dauphinois at 350°F for about 90 minutes, until the potatoes are tender; the final result will be a soft gratin dauphinois on the inside and golden on the surface. Once removed from the oven, let it rest for a few minutes and serve your gratin dauphinois hot. Bon Appetit!!

Advice

If you don't have Gruyère, you can replace this strong-flavored French cheese with a mix of 2 cups of Parmesan and 1 cup of grated Emmental. If the gratin dauphinois becomes too dry and burns on the surface, cover it with a sheet of aluminum foil and continue baking.

For the translation of some texts, artificial intelligence tools may have been used.

Gratin dauphinois

PRESENTATION

How to prepare Gratin dauphinois

Advice

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