French
Gratin Dauphinois (Creamy Potato Gratin)
Gratin Dauphinois (Creamy Potato Gratin) is French home cooking, eaten at dinner. On the plate it is the dish at the centre and the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 2.5 lb russet or Yukon Gold potatoes, peeled and very thinly sliced
- 1 garlic clove, halved
- 1 cup heavy cream
- 1 cup whole milk
- 2 tbsp butter, plus extra for the dish
- 1 pinch ground nutmeg
- 1.5 tsp salt
- 1/4 tsp black pepper
- 1/2 cup Gruyere cheese, grated (optional)
How to cook it
- Preheat the oven to 350 F and rub a baking dish all over with the cut garlic clove, then butter the dish well.
- Layer the sliced potatoes in the dish, seasoning lightly with salt, pepper and a little nutmeg between layers.
- Warm the cream and milk together in a saucepan until just steaming, then pour it evenly over the potatoes so the liquid comes almost to the top layer.
- Dot the top with the butter and, if using, scatter the Gruyere over the surface.
- Bake for 45 to 50 minutes, until the potatoes are completely tender and the top is deeply golden.
- Let the gratin rest for 10 minutes before serving; with a green salad alongside it is substantial enough to carry the whole plate.
Serve it with
A French dinner is a plate rather than a single dish. These are the courses that normally sit beside Gratin Dauphinois (Creamy Potato Gratin), read from the same composition Dinejot builds a real meal from.
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Gratin Dauphinois (Creamy Potato Gratin) carries dairy. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Blanc de Poulet Grille et Haricots Verts (Grilled Chicken Breast with Green Beans) |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Hearty
- Protein
- Medium
- Protein quality
- Complete
- Food groups it covers
- Vegetables and Dairy
- How this was set
- Hand audited
When to cook it
Gratin Dauphinois (Creamy Potato Gratin) takes about 60 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at dinner. It is at its best in winter, which is when what goes into it is worth buying.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on potato, cream, and milk.
From the same kitchens
More cooking from France.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.