Traditional Gratin Dauphinois *

Traditional Gratin Dauphinois *

The gratin Dauphinois is a specialty from the Dauphiné region south of Lyon in France. It is very simple, and a great side for any meat and non meat dish. The secret to a great gratin lies in the type of potato you use, and how thinly you slice all the ingredients.

Ingredients (for 4 persons)

  • 500g of potatoes (firm flesh, rather fragrant ones)
  • 2 garlic cloves
  • 300ml of thick cream
  • 200ml of liquid cream
  • 10g of butter
  • Salt and pepper

Preparation: 20 min

Baking: 40 min – 190°C


  1. Preheat your oven to 190°C.
  2. Wash the potatoes and peel them if their skin is thick or hard. Slice them as thinly as possible (you can use a grater).
  3. Slice the garlic thinly and use half a clove to rub inside the gratin dish.
  4. Mix the creams together with salt and pepper.
  5. Butter the inside of the dish before placing the first layer of potatoes. There should not be any spaces between them.
  6. Pour a fourth of the cream and sprinkle garlic on top before the next layer of potatoes.
  7. Repeat the operation until you run out of potatoes or cream.
  8. Place the dish in the oven and let it bake for 40 minutes. With a sharp knife, check if the gratin is cooked through. If it goes in easily, it’s done.
  9. Serve warm with the dish of your choice (vegetarian or otherwise).

Last tip: To add extra creaminess, you can sprinkle the cheese of your choice on top and between layers.

One Comment Add yours

  1. Monsieur R. says:

    Un incontournable gratin !!

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s