Gratin Dauphinois is a French dish of sliced potatoes baked in milk and/or cream, using the Gratin technique from the Dauphiné region in south-eastern France
I ate the Gratin Dauphinois on my way to Colmar while staying in the Black Forest.
This scalloped potato casserole dish is absolutely simple. Made with just potatoes, heavy cream, garlic, butter, salt and pepper. If you like you can add Rosemary or Thyme.
It’s optional to add cheese, the version without cheese is a popular side dish for meat and fish, roast lamb and steak.
The step-by-step photos help you to cook this wonderful side dish yourself. Bon Appétit
Gratin Dauphinois, a creamy potato casserole
Cuisine French Category European Cuisine France Recipes Side dish Vegetable Vegetarian Western Europe
- 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)
Gratin Dauphinois is a French dish of sliced potatoes baked in milk and/or cream, using the Gratin technique from the Dauphiné region in south-eastern France. A wonderful creamy potato casserole and side to impress your family or guests
- 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.
Keep leftovers in the refrigerator for 3 days, or freeze
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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2 thoughts on “Gratin Dauphinois, a creamy Potato casserole”
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?
I made them with sliced onions before. You should sweat them first. Green onions might be an option too