Gratin Dauphinois (Creamy Garlic Potato Gratin)
Make Gratin Dauphinois (Creamy Garlic Potato Gratin), a French dinner recipe with Russet or Yukon Gold potatoes, heavy cream, garlic cloves. It has about 1 hour 30 min, about 450 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Gratin Dauphinois (Creamy Garlic Potato Gratin) is a French dinner recipe that takes about 1 hour 30 min, makes 6 servings, has about 450 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
Recommended gear
As an Amazon Associate, Recipe Genius earns from qualifying purchases.
Useful for casseroles, cobblers, baked pasta, gratins, enchiladas, and family dinners.
View on Amazon
The one tool that makes chopping vegetables, herbs, meat, and meal prep faster.
View on Amazon
Keeps homemade mixes, dressings, baking, rice, and seasonings consistent.
View on AmazonGratin Dauphinois (Creamy Garlic Potato Gratin) ingredients
- 2.5 lbs Russet or Yukon Gold potatoes
- 3 cups heavy cream
- 3 garlic cloves
- 1/4 tsp nutmeg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp unsalted butter
How to make Gratin Dauphinois (Creamy Garlic Potato Gratin)
- Preheat your oven to 350°F (175°C). Mince 1 garlic clove and use 1 tablespoon of unsalted butter to generously grease a 9x13-inch baking dish or a 2-quart gratin dish, rubbing the minced garlic into the buttered surface for flavor.
- Peel the 2.5 lbs of Russet or Yukon Gold potatoes. Using a mandoline or a very sharp knife, slice the potatoes into uniform 1/8-inch thick rounds. It's important for the slices to be consistent so they cook evenly.
- In a medium saucepan, combine 3 cups of heavy cream, 2 minced garlic cloves, 1/4 teaspoon of grated nutmeg, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Do not boil vigorously.
- Arrange about one-third of the potato slices in a single, slightly overlapping layer in the bottom of the prepared baking dish. Ensure the entire bottom is covered.
- Carefully pour about one-third of the hot cream mixture evenly over the first layer of potatoes. Use a spoon to ensure all slices are coated.
- Repeat the layering process two more times: add another third of the potato slices, followed by another third of the cream mixture. Finish with the remaining potato slices on top.
- Pour any remaining cream mixture over the top layer of potatoes, ensuring it distributes evenly. Cover the baking dish tightly with aluminum foil and bake for 60 minutes.
- After 60 minutes, remove the foil and continue baking for another 20-30 minutes, or until the top is beautifully golden brown, the cream is bubbling, and the potatoes are very tender when pierced with a knife. Let the gratin rest for 10-15 minutes before serving to allow it to set, making it easier to portion.
Gratin Dauphinois (Creamy Garlic Potato Gratin) FAQ
How do I make Gratin Dauphinois (Creamy Garlic Potato Gratin)?
Make Gratin Dauphinois (Creamy Garlic Potato Gratin) by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Gratin Dauphinois (Creamy Garlic Potato Gratin)?
The main ingredients include Russet or Yukon Gold potatoes, heavy cream, garlic cloves, nutmeg, salt. The full ingredient list is included on this page.
How long does Gratin Dauphinois (Creamy Garlic Potato Gratin) take?
This recipe takes about 1 hour 30 min, depending on prep speed and kitchen equipment.
How many calories are in Gratin Dauphinois (Creamy Garlic Potato Gratin)?
Recipe Genius estimates about 450 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
More recipes you might like
Browse related collections
Cook smarter with Recipe Genius
Generate recipes, build meal plans, and create shopping lists with Recipe Genius.