True Dauphinois from France's Dauphiné region uses zero cheese—cream slowly cooks potatoes at 300°F for two hours.
Dauphinois Potato Gratin
Indulge in a deliciously creamy potato gratin that celebrates the rustic flavors of the Dauphiné region, minus the cheese! Layer thinly sliced potatoes with fragrant garlic and rich, velvety cream, then bake until golden perfection. This comforting dish is the ultimate side for any meal, bringing warmth and a touch of French flair to your table!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
The Story
This aristocratic French side dish was actually invented by accident in 1788 when a Dauphiné province cook ran out of cheese for his gratin—what started as a nobleman's kitchen disaster became Napoleon's favorite potato dish, later conquering British dinner tables during the Victorian era when French cuisine meant serious social climbing and proper butter meant everything.
Regional Twist
In Lyon's Bouchon restaurants, they spike the cream with Comté cheese and replace half the butter with duck fat, creating a richer version that locals call 'gratin Lyonnais.'
📝 Ingredients
Shopping List
- 250 ml cream
- 500 grams potatoes
Pantry Items
Amounts also listed in instructions below
- garlic (to taste)
- nutmeg (to taste)
- pepper (to taste)
- salt (to taste)
- 250 grams unsalted butter
👨🍳 Instructions
- 1
Preheat the oven.
- 2
Peel and slice the potatoes into approximately 0.5 cm thick slices.
- 3
Grease the bottom of the baking dish with butter to prevent sticking.
- 4
Layer the potato slices in the dish, seasoning each layer with nutmeg, garlic, salt, and pepper.
- 5
Continue layering until two-thirds full.
- 6
Pour cream and add more butter on top.
- 7
Bring to a boil, then reduce the heat and let simmer.
- 8
Bake for about 20 minutes or until the potatoes are tender and cooked through.
💡 Pro Tips
- ✓Slice potatoes to exactly 3mm thickness using a mandoline because thicker slices (5mm+) won't cook evenly and thinner slices (<2mm) will break down into mush during the 45-60 minute baking time.technique3mm thickness
- ✓Heat cream to 180°F before pouring over potatoes to reduce overall cooking time by 15-20 minutes and ensure even heat distribution from the start.timing180°F
- ✓Use waxy potatoes like Yukon Gold with 16-20% starch content rather than russets (22% starch) because lower starch prevents the gratin from becoming gluey when cream proteins coagulate.ingredient16-20% starch content
- ✓Rub garlic directly on the dish and discard rather than mincing it into layers, because garlic's allicin compounds become bitter when exposed to prolonged heat above 300°F.technique300°F threshold
- ✓Bake at 325°F for 75-90 minutes covered, then 375°F uncovered for final 15 minutes because slow initial cooking prevents cream from breaking while high final heat creates proper Maillard browning.timing325°F then 375°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
True Dauphinois from France's Dauphiné region uses zero cheese—cream slowly cooks potatoes at 300°F for two hours.
Dauphinois Potato Gratin
Indulge in a deliciously creamy potato gratin that celebrates the rustic flavors of the Dauphiné region, minus the cheese! Layer thinly sliced potatoes with fragrant garlic and rich, velvety cream, then bake until golden perfection. This comforting dish is the ultimate side for any meal, bringing warmth and a touch of French flair to your table!
The Story
This aristocratic French side dish was actually invented by accident in 1788 when a Dauphiné province cook ran out of cheese for his gratin—what started as a nobleman's kitchen disaster became Napoleon's favorite potato dish, later conquering British dinner tables during the Victorian era when French cuisine meant serious social climbing and proper butter meant everything.
Regional Twist
In Lyon's Bouchon restaurants, they spike the cream with Comté cheese and replace half the butter with duck fat, creating a richer version that locals call 'gratin Lyonnais.'
📝 Ingredients
Shopping List
- 250 ml cream
- 500 grams potatoes
Pantry Items
Amounts also listed in instructions below
- garlic (to taste)
- nutmeg (to taste)
- pepper (to taste)
- salt (to taste)
- 250 grams unsalted butter
👨🍳 Instructions
- 1
Preheat the oven.
- 2
Peel and slice the potatoes into approximately 0.5 cm thick slices.
- 3
Grease the bottom of the baking dish with butter to prevent sticking.
- 4
Layer the potato slices in the dish, seasoning each layer with nutmeg, garlic, salt, and pepper.
- 5
Continue layering until two-thirds full.
- 6
Pour cream and add more butter on top.
- 7
Bring to a boil, then reduce the heat and let simmer.
- 8
Bake for about 20 minutes or until the potatoes are tender and cooked through.
💡 Pro Tips
- ✓Slice potatoes to exactly 3mm thickness using a mandoline because thicker slices (5mm+) won't cook evenly and thinner slices (<2mm) will break down into mush during the 45-60 minute baking time.technique3mm thickness
- ✓Heat cream to 180°F before pouring over potatoes to reduce overall cooking time by 15-20 minutes and ensure even heat distribution from the start.timing180°F
- ✓Use waxy potatoes like Yukon Gold with 16-20% starch content rather than russets (22% starch) because lower starch prevents the gratin from becoming gluey when cream proteins coagulate.ingredient16-20% starch content
- ✓Rub garlic directly on the dish and discard rather than mincing it into layers, because garlic's allicin compounds become bitter when exposed to prolonged heat above 300°F.technique300°F threshold
- ✓Bake at 325°F for 75-90 minutes covered, then 375°F uncovered for final 15 minutes because slow initial cooking prevents cream from breaking while high final heat creates proper Maillard browning.timing325°F then 375°F