Au gratin style potatoes/ Gratin dauphinois

French Au gratin style potatoes recipe

Gratin Dauphinois is a huge classic in French cuisine. It’s from the Dauphiné region situated in south eastern France (next to Italy) and made with potatoes, milk, cream, garlic, salt & pepper. Cheap, easy to make and tasty…We’re not asking for more!

Preparation time: 20m – Cooking Time: 50 mn


1 1/2 lbs of potatoes
1/8 lbs (55 g/2 oz) of butter
2 cups of milk
5/8 cup of sour cream (creme fraiche)
1 garlic clove
Salt & Pepper
1 pinch of nutmeg


1/ Peel potatoes and clean them. Dry them in a clean cloth. Cut them into very thin slices. (Dont wash them after cutting, it wouldn’t come out as good).

2/ Cop garlic. Boil milk with garlic, salt, pepper and nutmeg.

3/ Preheat oven to 350° F (180° C/Th 6).

3/ Pour sliced potatoes into the milk. Let it boil smoothly for 10 mn stiring often.

4/ Grease a baking pan with butter. Dice the rest of it. Pour potatoes and milk into the pan. Pour cream and top with butter dices.

5/ Bake in oven for 50 minutes. (It’s ready when potatoes are tender and sauce slightly boiling)

Serve with meat and a salad.

8 thoughts on “Au gratin style potatoes/ Gratin dauphinois

  1. 01/20/2009 at 3:52 PM

    Even though I’ve just had lunch, that gratin is making me hungry – I just love gratin dauphinois!

  2. 01/22/2009 at 12:43 AM

    The touch of nutmeg is a nice addition.

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  3. 01/22/2009 at 3:04 AM

    It’s totally the nutmeg that leaves people asking what that little extra ‘something’ is. Fabulous!

  4. 01/25/2009 at 2:37 AM

    What a great dish for comfy winter meals. Looks so creamy & delish!
    Thanks for sharing!

  5. 01/25/2009 at 6:42 PM

    This sort of thing is too dangerous for me. I’d eat the whole dish! :) And that’s bad, because in California, when we eat this stuff we get fat. For some strange reason however, when I eat this type of food in France, I lose weight! Must be something in the air that keeps French women skinny?

  6. 01/28/2009 at 11:31 PM

    This is one of my very favorite classic French dishes. I agree with Traci, I could eat the whole dish. I have been using nutmeg in potato dishes for years and it is always a surprise to people. Nutmeg is particularly good in mashed potatoes,but just a touch. I could make a meal out of this gratin and a salad. Thanks for the recipe.
    Sam from My Carolina Kitchen

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