Thinly sliced potatoes baked in a rich, creamy, garlic-infused sauce with a golden bubbling top—this Classic Potato Gratin, or Gratin Dauphinois, is the epitome of rustic French comfort food. Silky in texture and deeply flavorful, it’s an elegant side dish perfect for holidays, dinner parties, or a simple weeknight indulgence.

Why You’ll Love This Recipe

This gratin is rich, creamy, and deeply satisfying with its tender layers of thinly sliced potatoes steeped in a gently seasoned cream sauce. Whether you’re serving it alongside roasted meats or as a vegetarian main course with a crisp green salad, the combination of garlic, nutmeg, and optional cheese makes every bite luxurious. It’s a timeless recipe that requires just a few ingredients but delivers restaurant-quality results.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 lbs Yukon gold or russet potatoes, peeled and thinly sliced
• 2 cups heavy cream
• 1 cup whole milk
• 2 garlic cloves, minced
• 1/4 tsp freshly grated nutmeg
• Salt and black pepper to taste
• 1 tbsp unsalted butter (for greasing)
• 1/2 cup grated Gruyère or Parmesan cheese (optional, for topping)

Directions

1. Preheat the oven to 375°F (190°C).
2. Grease a medium-sized baking dish with the unsalted butter.
3. In a saucepan, combine heavy cream, milk, minced garlic, nutmeg, salt, and black pepper. Bring the mixture just to a simmer over medium heat, then remove from heat.
4. Arrange half of the thinly sliced potatoes in the greased baking dish in an even layer.
5. Pour half of the warm cream mixture over the potatoes.
6. Add the remaining potato slices on top and pour over the remaining cream mixture.
7. Press the potatoes down gently with a spatula or the back of a spoon to even out the layers and ensure they are fully submerged.
8. Optional: Sprinkle the top evenly with grated Gruyère or Parmesan cheese for a rich, savory crust.
9. Cover the dish with foil and bake for 40 minutes.
10. Remove the foil and continue baking for an additional 20–25 minutes, or until the top is golden brown and the potatoes are fully tender when pierced with a knife.
11. Allow the gratin to rest for 10 minutes before serving to let the layers set.

Servings and timing

Servings: Serves 6–8
Prep time: 20 minutes
Cook time: 1 hour–1 hour 5 minutes
Resting time: 10 minutes
Total time: Approximately 1 hour 30 minutes

Variations

• Cheese Lover’s Gratin: Add more Gruyère, Emmental, or even cheddar between the layers for an extra cheesy version.
• Herb-Infused: Add fresh thyme, rosemary, or bay leaf to the cream mixture while it simmers.
• Lighter Version: Substitute part of the cream with milk or a light cream alternative.
• Garlic Intensity: Rub the baking dish with a halved garlic clove before greasing it for a subtle garlic aroma.
• Add-On Option: Layer in thin slices of cooked leeks or sautéed mushrooms between the potatoes.

Storage/Reheating

Storage:

• Store leftover gratin in an airtight container in the refrigerator for up to 3 days.

Reheating:

• Reheat in the oven at 350°F (175°C) for 15–20 minutes until warmed through. Cover with foil to prevent the top from over-browning.
• Individual portions can also be reheated in the microwave, though the oven maintains the texture best.

Freezing:

• This gratin can be frozen after baking. Cool completely, wrap tightly, and freeze for up to 1 month. Thaw in the refrigerator and reheat in the oven.

FAQs

Can I make this dish ahead of time?

Yes, you can assemble the gratin, cover it, and refrigerate it for up to 24 hours before baking. Add 10–15 minutes to the baking time if cooking directly from the fridge.

Should I rinse the potatoes after slicing?

Avoid rinsing, as the natural starch helps thicken the creamy sauce and hold the layers together.

Can I use other types of potatoes?

Yes, but choose starchy or all-purpose potatoes like Yukon gold or russet for the best texture.

Is it necessary to use both cream and milk?

Using both creates a perfect balance—cream provides richness, while milk prevents the dish from being overly heavy.

Can I add cheese between the layers?

Yes, adding a sprinkle of cheese between the potato layers will make the gratin extra indulgent.

Why did my gratin turn out watery?

This can happen if the potatoes were too waxy or if they were rinsed, removing the natural starch needed to thicken the sauce.

How thin should the potatoes be sliced?

Aim for 1/8-inch (3 mm) slices. Using a mandoline ensures even, thin slices for uniform cooking.

Can I use half-and-half instead of cream?

Yes, but the texture may be slightly less rich. Full cream is traditional for a luxurious result.

What is the difference between Gratin Dauphinois and Potatoes au Gratin?

Gratin Dauphinois traditionally does not include cheese between the layers, while Potatoes au Gratin often does.

Can I serve this as a main course?

Yes, it makes a delicious vegetarian main when served with a side salad or steamed vegetables.

Conclusion

Classic Potato Gratin (Gratin Dauphinois) is the perfect embodiment of simple, elegant comfort food. With its tender, creamy layers and a golden top, it’s a timeless side dish that elevates any meal. Whether you’re hosting a dinner party or enjoying a cozy night in, this rich and flavorful gratin is guaranteed to impress.

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