Dauphinoise Potatoes (Creamy Garlic Potato Gratin)
Dauphinoise potatoes are a French gratin made by layering uniformly thin potato slices - cut to two millimeters - in a buttered baking dish, with a warm mixture of heavy cream, milk, minced garlic, and salt poured between each layer. Rinsing and drying the sliced potatoes removes excess surface starch for a cleaner result. Grated Gruyère cheese goes on top before the dish bakes at 170 degrees Celsius for fifty-five to sixty minutes, during which the potatoes absorb the cream and turn meltingly tender beneath a golden crust. Resting the gratin for ten minutes after baking lets the layers firm up enough to hold their shape when sliced. Keeping the potato thickness consistent ensures every slice cooks at the same rate.
Adjust Servings
Instructions
- 1
Preheat oven to 170C and butter a baking dish.
- 2
Slice potatoes to 2 mm, rinse, and pat dry.
- 3
Warm cream, milk, minced garlic, and salt in a saucepan.
- 4
Layer potatoes in the dish, pouring cream mixture between layers.
- 5
Top with cheese and bake 55-60 minutes until golden.
- 6
Rest 10 minutes before serving so layers hold together.
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