True Gratin Dauphinois from France's Dauphiné region never uses cheese—that's actually Gratin Savoyard from neighboring Savoy.
Gratin Dauphinois My Way
Indulge in the rich, velvety goodness of my twist on Gratin Dauphinois! This delightful French dish layers tender potatoes with aromatic garlic and a luscious cream that creates a golden, bubbling masterpiece. Whether served as a show-stopping side or a satisfying main, it's comfort food at its finest!
Prep
15
min
Cook
75
min
Serves
3
people
Level
intermediate
📝 Ingredients
Shopping List
- 80 g comté cheese
- 2 tablespoons (30 ml) crème fraîche
- 300 g liquid cream
- 1.2 kg potatoes
Pantry Items
Amounts also listed in instructions below
- butter (to taste)
- garlic (to taste)
- nutmeg (to taste)
- thyme (to taste)
👨🍳 Instructions
- 1
Cut the top off the head of garlic and place it in a mini cocotte or wrap it in parchment paper with a pinch of salt and a drizzle of oil. Bake for 35 minutes at 200 degrees Celsius.
- 2
Wash and slice the potatoes into thin rounds. Arrange them tightly in a baking dish.
- 3
In a saucepan, melt the butter with the liquid cream and crème fraîche. Add nutmeg, thyme, the roasted garlic, one third of the Comté, a bit of salt, and pepper. Blend the mixture until smooth.
- 4
Pour the sauce over the potatoes to cover them completely. Cover the dish with a layer of parchment paper and aluminum foil. Bake for 1 hour at 190 degrees Celsius.
- 5
After an hour, remove the coverings and add the remaining Comté cheese on top. Bake for an additional 15 minutes on grill mode until perfectly gratinated and tender inside.
💡 Pro Tips
- ✓Slice potatoes to exactly 2-3mm thickness using a mandoline because thicker slices won't cook evenly and thinner ones break down into mush during the 75-minute bake time.technique2-3mm thickness
- ✓Heat your cream mixture to 60-65°C before pouring over potatoes so the starches begin gelatinizing immediately, preventing separation and ensuring proper thickening.technique60-65°C
- ✓Use waxy potatoes with 16-20% starch content (like Yukon Gold) rather than russets because high-starch potatoes absorb too much liquid and create a gluey texture.ingredient16-20% starch content
- ✓Layer parchment then foil with the shiny side facing down to create a steam pocket that maintains 100% humidity, preventing the top layer from drying out during the covered baking phase.equipment
- ✓Switch to grill mode at 220°C for the final 15 minutes because the Maillard reaction needs temperatures above 140°C to create the golden-brown crust while the interior stays creamy.timing220°C for 15 minutes
Share this recipe
Prep
15
min
Cook
75
min
Serves
3
people
Level
intermediate
Share this recipe
True Gratin Dauphinois from France's Dauphiné region never uses cheese—that's actually Gratin Savoyard from neighboring Savoy.
Gratin Dauphinois My Way
Indulge in the rich, velvety goodness of my twist on Gratin Dauphinois! This delightful French dish layers tender potatoes with aromatic garlic and a luscious cream that creates a golden, bubbling masterpiece. Whether served as a show-stopping side or a satisfying main, it's comfort food at its finest!
📝 Ingredients
Shopping List
- 80 g comté cheese
- 2 tablespoons (30 ml) crème fraîche
- 300 g liquid cream
- 1.2 kg potatoes
Pantry Items
Amounts also listed in instructions below
- butter (to taste)
- garlic (to taste)
- nutmeg (to taste)
- thyme (to taste)
👨🍳 Instructions
- 1
Cut the top off the head of garlic and place it in a mini cocotte or wrap it in parchment paper with a pinch of salt and a drizzle of oil. Bake for 35 minutes at 200 degrees Celsius.
- 2
Wash and slice the potatoes into thin rounds. Arrange them tightly in a baking dish.
- 3
In a saucepan, melt the butter with the liquid cream and crème fraîche. Add nutmeg, thyme, the roasted garlic, one third of the Comté, a bit of salt, and pepper. Blend the mixture until smooth.
- 4
Pour the sauce over the potatoes to cover them completely. Cover the dish with a layer of parchment paper and aluminum foil. Bake for 1 hour at 190 degrees Celsius.
- 5
After an hour, remove the coverings and add the remaining Comté cheese on top. Bake for an additional 15 minutes on grill mode until perfectly gratinated and tender inside.
💡 Pro Tips
- ✓Slice potatoes to exactly 2-3mm thickness using a mandoline because thicker slices won't cook evenly and thinner ones break down into mush during the 75-minute bake time.technique2-3mm thickness
- ✓Heat your cream mixture to 60-65°C before pouring over potatoes so the starches begin gelatinizing immediately, preventing separation and ensuring proper thickening.technique60-65°C
- ✓Use waxy potatoes with 16-20% starch content (like Yukon Gold) rather than russets because high-starch potatoes absorb too much liquid and create a gluey texture.ingredient16-20% starch content
- ✓Layer parchment then foil with the shiny side facing down to create a steam pocket that maintains 100% humidity, preventing the top layer from drying out during the covered baking phase.equipment
- ✓Switch to grill mode at 220°C for the final 15 minutes because the Maillard reaction needs temperatures above 140°C to create the golden-brown crust while the interior stays creamy.timing220°C for 15 minutes