Gratin Dauphinois
Silky layers of tender, paper-thin potatoes bathed in a garlic-infused cream develop a golden, slightly crisp top and lusciously soft interior. The contrast of the rich, velvety custard and a lightly toasted cheese crust (optional) gives each forkful a satisfying mouthfeel.
Use a mandoline or a very sharp knife for even slices so the gratin cooks uniformly. Substitute half-and-half for heavy cream to reduce richness, or swap gruyère for comté or sharp cheddar for a more assertive top. For a lighter version, use mostly milk with a splash of cream and extend the bake time until the custard sets.
Serve alongside roasted meats, braised short ribs, or a simple green salad for a holiday spread or cozy family dinner. Make ahead and reheat: bake until just set, cool, refrigerate, then finish in the oven before serving to refresh the top. Leftovers reheat well in a low oven or skillet.
How to Make It
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1
Preheat the oven to 180°C (350°F). Butter a 22x30 cm (9x13 inch) baking dish, then rub the interior with 1 peeled garlic clove and discard the clove.
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2
Peel the potatoes and slice them 2–3 mm thick on a mandoline or with a sharp knife. Place slices in cold water while you prepare the cream to remove excess starch.
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3
Combine heavy cream, milk, the remaining 3 garlic cloves (lightly crushed), salt, black pepper, and nutmeg in a saucepan. Warm over medium heat until just below simmering, then remove from heat and stir in half the thyme leaves.
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4
Drain the potato slices and pat dry. Arrange a single overlapping layer of potatoes in the prepared dish to cover the bottom.
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5
Pour a little of the warm cream over the first layer so it’s lightly coated, then add another overlapping layer of potatoes. Repeat layering and pouring until all potato slices are used and the cream reaches just below the top of the potatoes.
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6
Press down gently on the layers to settle them. Scatter the grated gruyère evenly over the surface (reserve a small handful for finishing) and dot with small pieces of butter.
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7
Bake uncovered for 50–60 minutes, rotating once, until the top is golden brown and a knife inserted into the center meets little resistance and the custard is set.
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8
If the top browns too quickly, tent loosely with foil for the last 10–15 minutes. Remove from oven and let rest 10–15 minutes to allow the custard to firm before serving.
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9
Garnish with remaining fresh thyme leaves and serve warm.
Still hungry? Try one of these
Skillet Sweet Potato Galette with Goat Cheese and Caramelized Onions
Crispy skillet galette with thin sweet potato slices, caramelized onions, tangy goat cheese, and thyme—30–40 minute autumn brunch or side.