On a crisp autumn journey through the Black Forest, en route to the storybook town of Colmar, I tasted a dish that felt like a warm embrace: Gratin Dauphinois. This creamy potato casserole, hailing from the Dauphiné region in southeastern France, is simplicity at its most elegant.
With just a handful of ingredients—potatoes, cream, garlic, and a touch of butter—it transforms into a side dish that’s both rustic and refined.
I remember the cozy Inn where I first tried it, nestled between pine-covered hills. The Gratin arrived bubbling and golden, its aroma mingling with the scent of cheese and herbs. It was love at first bite.
✨ What Is Gratin Dauphinois?
Gratin Dauphinois is a traditional French dish made by baking thinly sliced potatoes in milk and/or cream. The technique of “Gratin” refers to the golden crust that forms on top—often from cheese, though purists sometimes skip it. It’s a dish that pairs beautifully with roast meats, festive dinners, or simply a crisp green salad.
🍽️ Preparation:
Begin by peeling six medium yellow potatoes. Using a sharp knife or mandolin, slice them thinly—about 2–3 mm thick. To prevent browning and remove excess starch, place the slices in a bowl of cold water while you prepare the rest of the ingredients. Once ready, drain the potatoes in a colander and set aside.
In a medium saucepan, combine 1 cup of whole milk and 1 cup of heavy cream. Add a pinch of salt and pepper, three minced garlic cloves, and a sprig of rosemary or thyme if you enjoy a subtle herbal note. Warm the mixture gently over medium heat, allowing the garlic and herbs to infuse the cream.
Add the drained potato slices to the warm milk mixture and simmer for about 10 minutes. This step softens the potatoes slightly and allows them to absorb the aromatic flavors. Stir gently to prevent sticking, and make sure the slices are evenly coated.
Meanwhile, prepare your baking dish by brushing it generously with butter. Once the potato mixture is ready, carefully transfer it into the dish, spreading the slices evenly. If you like a golden crust, sprinkle 6 tablespoons of shredded Parmesan or another melting cheese over the top.
Bake the gratin in a preheated oven at 400°F (200°C) for about 30 minutes. Keep an eye on the cheese—if it begins to brown too quickly, cover the dish loosely with aluminum foil halfway through baking. When done, the top should be golden and bubbling, and the potatoes tender and creamy.
Let the Gratin rest for a few minutes before serving. It pairs beautifully with roast meats, festive poultry, or a crisp green salad.
For me, it always brings back the warmth of that journey through the Black Forest, where a simple dish became a cherished memory.
Gratin Dauphinois, a creamy potato casserole
Ingredients
- 6 yellow potatoes (medium)
- 1 cup milk
- 1 cup whole cream
- 3 garlic cloves, minced
- Pinch of salt and pepper
- 1 sprig Rosemary or Thyme (optional)
- 1 tsp butter to brush the bowl
- 6 tbsp shredded Parmesan, or other melting cheese (optional)
Instructions
- Peel potatoes and slice thin with knife or mandolin.
- Place in a bowl with cold water until done, then drain in coriander.
- Combine milk and whole cream in a pot.
- Add salt, pepper, minced garlic and Rosemary to the milk mixture.
- In a pot cook the milk mixture with potato slices on medium-hot heat for about 10 min.
- Place hot potato mixture into a casserole dish (crease with butter first).
- Top with the Parmesan.
- Cook at 400 F for about 30 minutes.
- Cover with alu-foil half through if cheese turns too dark.
Notes
Keep leftovers in the refrigerator for 3 days, or freeze
Great blog post! The Gratin Dauphinois sounds delicious and I love how simple it is to make. Have you experimented with any other variations of this dish?
Olivia Davis
I made them with sliced onions before. You should sweat them first. Green onions might be an option too