Gratin Dauphinois
This is a study in patience and simplicity. When done right, the potatoes hold their shape while softening into a buttery consistency, cradled in a sauce that has thickened from the natural starches.
Mind the slice
The potatoes must be sliced to a uniform thickness, ideally 3mm, so they cook at the same rate. Do not wash the slices after cutting; that dust of starch is necessary for the sauce to thicken.
- mandoline
- heavy-bottomed baking dish
- large mixing bowl
- sharp knife
What goes in.
- 2.5 lbYukon Gold potatoes, peeled
- 2 cupsheavy cream
- 1 cupwhole milk
- 2 clovesgarlic, smashed
- 1 tspkosher salt
- 1/2 tspfreshly grated nutmeg
- 2 tbspunsalted butter, softened
Keep the starch
By not rinsing your potatoes after slicing, you allow the surface starch to emulsify with the cream and milk, turning the cooking liquid into a luxurious sauce instead of a watery soup.
The method.
Preheat and prep
Heat oven to 325°F. Rub the inside of your baking dish thoroughly with the softened butter and one clove of smashed garlic.
Slice
Use a mandoline to slice potatoes into 3mm rounds. Keep them dry and do not soak them.
Season
In a bowl, combine cream, milk, salt, nutmeg, and the second smashed garlic clove. Whisk briefly to combine.
Layer
Arrange potatoes in the dish, overlapping them like roof tiles. Pour the cream mixture over the top until the potatoes are just barely submerged.
Bake
Bake uncovered for 75 to 90 minutes. You are looking for a deep, golden-brown crust on top and a knife that slides into the center with zero resistance.
Rest
Remove from the oven and let it sit for at least 15 minutes. This allows the sauce to settle and thicken fully before serving.
Other turns to take.
Infused Cream
Steep fresh thyme or a bay leaf in the cold cream mixture for 30 minutes before pouring over the potatoes.
When it doesn't go to plan.
Choose a potato variety with medium starch content, like Yukon Gold; they hold their shape better than high-starch russets.
If the top browns too quickly before the center is tender, tent it loosely with foil for the final 20 minutes.
Use a wide, shallow dish rather than a deep, narrow one to increase the surface area for that crusty top layer.
The ones that keep coming up.
Can I use cheese in my gratin?
Adding cheese technically turns this into a Gratin Savoyard, not a traditional Dauphinois. The classic version relies solely on the potato starch and cream for texture.
Why did my sauce curdle?
High heat causes the cream to separate. Keep the oven temperature low and steady at 325°F to ensure a smooth, emulsified finish.
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