Dauphinois Gratin
Dauphinois Gratin is a medium French recipe that serves 6. 350 calories per serving. Recipe by Norbert Tarayre on YouTube.
Prep: 20 min | Cook: 1 hr 20 min | Total: 1 hr 55 min
Cost: $6.84 total, $1.14 per serving
Ingredients
- 1,5 kg Firm‑fleshed potatoes (Charlotte or Bintje) (Peeled and sliced into very thin rounds (2 mm))
- 500 ml Thick crème fraîche (minimum 30 % fat)
- 250 ml Whole milk
- 2 cloves Garlic (Crushed)
- 30 g Butter (For buttering the dish)
- 100 g Grated cheese (Gruyère or Comté) (Optional, for topping)
- 1 pinch Nutmeg (Finely grated)
- 1 tsp Salt
- ½ tsp Freshly ground pepper
Instructions
Preparing the dish
Generously butter the gratin dish with softened butter. Rub the interior with the two crushed garlic cloves, then discard the garlic.
Time: PT5M
Slicing the potatoes
Using a mandoline, cut the potatoes into rounds about 2 mm thick. Keep the rounds in a bowl of cold water to prevent them from turning black.
Time: PT10M
Preparing the cream
In a saucepan, combine the cream, milk, salt, pepper and the pinch of nutmeg. Heat over medium heat until simmering, then remove from heat.
Time: PT5M
Temperature: 25°C
Assembling the gratin
Drain the potato rounds and arrange them in overlapping layers in the dish. Pour the hot cream evenly to soak them well.
Time: PT5M
Baking
Preheat the oven to 160°C. Cover the dish with aluminum foil and bake for 1 h 10 min. Remove the foil and continue baking for an additional 10 minutes to brown the top.
Time: PT1H20M
Temperature: 160°C
Resting
Remove the gratin from the oven and let it rest for 10 minutes before serving. This allows the sauces to set and makes cutting easier.
Time: PT10M
Nutrition Facts
- Calories
- 350
- Protein
- 8 g
- Carbohydrates
- 30 g
- Fat
- 20 g
- Fiber
- 3 g
Dietary info: Vegetarian, low-calorie
Allergens: Milk, Cheese
Ingredient Substitutions
- Instead of Firm‑fleshed potatoes (Charlotte or Bintje): Yukon Gold potatoes
- Instead of Thick crème fraîche: 30 % liquid cream
- Instead of Whole milk: Semi‑skimmed milk
- Instead of Garlic: Garlic powder (½ tsp)
- Instead of Butter: Margarine
- Instead of Grated cheese (Gruyère or Comté): Emmental, Parmesan
- Instead of Nutmeg: Ground nutmeg
Equipment Needed
- Mandoline or very sharp knife
- Ceramic or glass gratin dish
- Oven
- Pan or saucepan
- Whisk (optional)
- Aluminum foil (optional)
Critical Steps — Do Not Skip
- Slice the potatoes very thinly (≈2 mm).
- Do not boil the cream to avoid it separating.
- Slow cooking at 160°C, cover for most of the time.
Chef Tips from the Video
- Using a mandoline ensures uniform thickness.
- A light drizzle of melted butter on top before baking gives an even more golden gratin.
- For a more authentic flavor, replace the cheese with a small amount of crumbled fresh goat cheese.
Troubleshooting
The gratin is too watery after baking.
Extend the baking by 10‑15 minutes uncovered, or add an extra layer of thinner potatoes.
The potatoes remain firm.
Ensure the slices are very thin and that the cream has simmered before being poured. Extend baking by 10 minutes.
Storage
Refrigerator: Store covered 3 to 4 days in the refrigerator.
Freezer: Not recommended, the creamy texture deteriorates.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the gratin the day before, cover and refrigerate. Reheat for 20 minutes at 150°C before serving.
- Potatoes can be sliced in advance and kept in cold water in the refrigerator.
Last updated: August 20, 2026
