Dauphinois Gratinwith Creamy Potatoes
Thin layers of potatoes slowly baked in milk and cream flavored with garlic until tender, bound, and golden brown.
Dauphinois gratin is characterized by raw potatoes thinly sliced and baked in milk and cream without relying on béchamel sauce. The starch released during baking thickens the liquid, binds the layers, and produces a golden crust over a soft interior.
Ingredients
Gratin
Cream
Assembly
Seasoning
Preparation
Prepare the dish
Butter the baking dish and preheat the oven to 160 °C.
5 minutesHeat the cream
Heat milk, cream, and garlic until bubbles appear at the edges; season with salt and pepper.
10 minutesAssemble the layers
Arrange overlapping potatoes and pour the hot liquid, pressing to level.
10 minutesBake slowly
Bake for about 90 minutes until a knife passes through the layers without resistance; rest before cutting.
90 minutes
Substitutions
Cream with similar fat content maintains texture; cheese creates a different gratin version.
Storage
Cool within two hours, cover, and keep refrigerated in a shallow container.
Approximate shelf life: Up to 3 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
