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Traditional Dauphinois Gratin

60 minutes
45 minutes
4 servings
This potatoe side dish is a classic and is always a hit with my family - try this simple yet tasty traditional dauphinois gratin! You'll need a mandolin to cut the potatoes evenly.


  • 2 lb Youkon Gold potatoes
  • 5 cloves garlic
  • 1/2 cup milk
  • 1 1/4 cups 35% cooking cream
  • 3 sprigs thyme


  • Peel the potatoes and keep them under cold water.
  • Cut the garlic in 2, keep one halve while finely cutting the other one.
  • Same goes for the thyme.
  • Generously scrub the garlic that's been cut in 2, all over the plate you'll be using for the gratin.
  • Do the same, but this time with the butter.
  • With a mandolin, cut all the potatoes into very thin slice, 1mm, and gather them all in a bowl.
  • Season with salt & pepper and the chopped garlic. 
  • Add in the cream and the milk while gently mixing everything in the bowl, making sure to unstick every single slice that sticks to one another.
  • Then layer by layer, add all the potato slices in the cooking plate and make sure the liquid is covering and over topping the potatoes, by at least half a cm.
  • Put that all in the oven for 45-50mins. 
  • The trick is to be able to easily stick a knife in the middle of the gratin, for you to know if it's ready or not. 
  • Coloration is also key!

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