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Side dish · French (Dauphine)

Gratin Dauphinois: The Method That Avoids Potato Soup

There is no cheese in a real gratin dauphinois. No broth either. Just potatoes, cream, garlic and time. The trap: potatoes sliced too thin that disappear into the cream.

By The Occasional Chef kitchen Jun 19, 2026 Updated Oct 19, 2026 · How we write times Add to meal plan Add to shopping list
Creamy gratin dauphinois in an earthenware dish, golden from the oven

Method

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  1. Peel the potatoes. Do not rinse them after cutting: the surface starch is what thickens the cream. Slice into 1/8 inch (3 mm) rounds.
  2. Rub the inside of a gratin dish with a garlic clove cut in half, then butter generously.
  3. Pour the cream and milk into a saucepan with the second garlic clove, crushed. Add salt, pepper and nutmeg. Bring to a simmer. Add the potato slices.
  4. Let them pre-cook 10 minutes over low heat, stirring gently. The starch starts to thicken before the dish goes in the oven.
  5. Pour into the buttered dish. The cream should come level with the top layer.
  6. Bake at 325°F (160°C), no fan, for 75 to 90 minutes. The top should be golden and the potatoes tender.
  7. Let rest 10 minutes before serving.
Cook's tip

An oven that is too hot boils the cream and it splits. If your oven runs hot, drop to 300°F (150°C) and add 15 minutes. Patience is the only technique required.

Nutrition

Estimate per serving.

390Calories
6 gProtein
42 gCarbs
22 gFat

Quick answers

How long does it take?

Plan on 110 minutes in total: 20 minutes of prep and 90 minutes of cooking.

How many people does this recipe serve?

It serves 6. Ingredient amounts scale with the number of servings.

Any tip to get it right?

An oven that is too hot boils the cream and it splits. If your oven runs hot, drop to 300°F (150°C) and add 15 minutes. Patience is the only technique required.

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