A classic French gratin of thinly sliced floury potatoes baked in garlicky, nutmeg-spiced cream and milk until deeply tender, with a melted Gruyère crust on top. Rich, comforting, and substantial, it sits equally well alongside a simple roast or a crisp green salad. The layers collapse into each other as it rests, making it as easy to serve as it is satisfying.
1clove
150g
25g
300ml
300ml
0.25tsp
1.5tsp
0.5tsp
1,350g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1clove | — | — | |
| 2 | | 150g | — | — | |
| 3 | | 25g | — | — | |
| 4 | | 300ml | — | — | |
| 5 | | 300ml | — | — | |
| 6 | | 0.25tsp | — | — | |
| 7 | | 1.5tsp | — | — | |
| 8 | | 0.5tsp | — | — | |
| 9 | | 1,350g | — | — |
Turn the oven to 180 °C and allow it to come fully up to temperature.
Peel the garlic clove, discarding the papery skin.
Garlic · 1 clove
Mince the peeled garlic clove as finely as you can, rocking the knife back and forth until the pieces are very small.
Grate the Gruyère on the coarse side of the grater into a small bowl.
Gruyère · 150 g
Add the butter to the large saucepan.
Unsalted butter · 25 g
Pour the double cream into the saucepan with the butter.
Double cream · 300 mlPour the whole milk into the saucepan with the double cream.
Whole milk · 300 mlAdd the nutmeg to the cream and milk in the saucepan.
Nutmeg · 0.25 tspAdd the fine sea salt to the cream, milk and nutmeg mixture.
Fine sea salt · 1.5 tspAdd the black pepper to the saucepan with the seasoned cream mixture.
Ground black pepper · 0.5 tspTip the minced garlic from the board into the saucepan with the cream mixture and stir briefly to combine.
Stir the cream, milk and garlic mixture thoroughly so everything is evenly distributed.
Set the pan over a medium-high heat and bring the cream mixture to a boil, watching it closely.
Put the potatoes in the colander and rinse them under cold running water.
Floury potatoes · 1,350 g
Rinse the potatoes under cold running water until the water runs clear.
Peel the rinsed potatoes with a vegetable peeler, removing all the skin.
Slice the peeled potatoes into thin, even rounds about 3 mm thick using a mandoline or a sharp knife.
Add the sliced potatoes to the garlic cream mixture in the saucepan, pushing them down so they are submerged.
Stir the potato slices gently through the cream mixture so every slice is well coated.
Reduce the heat and simmer the potatoes gently for about 6 minutes, stirring once or twice, until they have begun to soften at the edges.
Pour the partially softened potatoes and all the cream mixture into a 20 × 30 cm baking dish, spreading the slices into an even layer about 4 cm deep.
Scatter the grated Gruyère evenly over the surface of the potatoes.
Slide the baking dish into the oven, using oven gloves.
Bake until the top is deep golden and the potatoes are completely tender when pierced with a knife, about 50 minutes.
Lift the baking dish out of the oven using oven gloves and set it on a heatproof surface.
Leave the gratin to rest for 10 minutes so the layers settle and it becomes easier to serve.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 180 °C and allow it to come fully up to temperature.⏱ 15 min |
| 2 | 1 clove | | Peel the garlic clove, discarding the papery skin.⏱ 1 minResultPeeled garlic clove |
| 3 | Peeled garlic clovestep 2 | | Mince the peeled garlic clove as finely as you can, rocking the knife back and forth until the pieces are very small.⏱ 1 minResultMinced garlic cloveused in step 11 |
| 4 | 150 g | | Grate the Gruyère on the coarse side of the grater into a small bowl.⏱ 2 minResultGrated gruyèreused in step 22 |
| 5 | 25 g | | Add the butter to the large saucepan.⏱ 1 minResultUnsalted butter |
| 6 | 300 ml | | Pour the double cream into the saucepan with the butter.⏱ 1 minResultUnsalted butter and double cream |
| 7 | 300 ml | | Pour the whole milk into the saucepan with the double cream.⏱ 1 minResultUnsalted butter and double cream and whole milk |
| 8 | 0.25 tsp | | Add the nutmeg to the cream and milk in the saucepan.⏱ 30sResultUnsalted butter and double cream mixture |
| 9 | 1.5 tsp | | Add the fine sea salt to the cream, milk and nutmeg mixture.⏱ 30sResultUnsalted butter and double cream mixture |
| 10 | 0.5 tsp | | Add the black pepper to the saucepan with the seasoned cream mixture.⏱ 30sResultUnsalted butter and double cream mixture |
| 11 | Minced garlic clovestep 3 | | Tip the minced garlic from the board into the saucepan with the cream mixture and stir briefly to combine.⏱ 30sResultGarlicky cream mixture |
| 12 | — | | Stir the cream, milk and garlic mixture thoroughly so everything is evenly distributed.⏱ 1 minResultSpiced cream mixture |
| 13 | — | | Set the pan over a medium-high heat and bring the cream mixture to a boil, watching it closely.⏱ 5 minResultScalded cream mixture |
| 14 | 1,350 g | | Put the potatoes in the colander and rinse them under cold running water.⏱ 30sResultFloury potatoes |
| 15 | — | | Rinse the potatoes under cold running water until the water runs clear.⏱ 30sResultRinsed floury potatoes |
| 16 | — | | Peel the rinsed potatoes with a vegetable peeler, removing all the skin.⏱ 3 minResultPeeled floury potatoes |
| 17 | — | | Slice the peeled potatoes into thin, even rounds about 3 mm thick using a mandoline or a sharp knife.⏱ 5 minResultThinly sliced potatoes |
| 18 | Thinly sliced potatoesstep 17 | | Add the sliced potatoes to the garlic cream mixture in the saucepan, pushing them down so they are submerged.⏱ 1 minResultCream-coated potato slices |
| 19 | — | | Stir the potato slices gently through the cream mixture so every slice is well coated.⏱ 1 minResultEvenly coated potato slices |
| 20 | — | | Reduce the heat and simmer the potatoes gently for about 6 minutes, stirring once or twice, until they have begun to soften at the edges.⏱ 6 minResultPartially softened potatoes |
| 21 | Partially softened potatoesstep 20 | | Pour the partially softened potatoes and all the cream mixture into a 20 × 30 cm baking dish, spreading the slices into an even layer about 4 cm deep.⏱ 2 minResultPartially softened potatoes |
| 22 | Grated gruyèrestep 4 | | Scatter the grated Gruyère evenly over the surface of the potatoes.⏱ 1 minResultCheese-topped potato layers |
| 23 | — | | Slide the baking dish into the oven, using oven gloves.⏱ 10sResultCheese-topped potato layers |
| 24 | — | | Bake until the top is deep golden and the potatoes are completely tender when pierced with a knife, about 50 minutes.⏱ 50 minResultBaked dauphinoise potatoes |
| 25 | — | | Lift the baking dish out of the oven using oven gloves and set it on a heatproof surface.⏱ 10sResultBaked dauphinoise potatoes |
| 26 | — | | Leave the gratin to rest for 10 minutes so the layers settle and it becomes easier to serve.⏱ 10 minResultRested dauphinoise potatoes |
| Total Time | 1 hr 27 min | ||
| Nutrient | Per serving |
|---|---|
| 567kcal | |
| 16g | |
| 32g | |
| 19g | |
| 44g | |
| 6g | |
| 5g | |
| 846mg |
A classic French gratin of thinly sliced floury potatoes baked in garlicky, nutmeg-spiced cream and milk until deeply tender, with a melted Gruyère crust on top. Rich, comforting, and substantial, it sits equally well alongside a simple roast or a crisp green salad. The layers collapse into each other as it rests, making it as easy to serve as it is satisfying.
What you’ll doYou will bring cream, milk, butter, garlic, nutmeg and seasoning to a simmer, then slice the potatoes thinly. The slices are layered in a dish with the hot cream and Gruyère and baked slowly until tender and browned.
