Summary: Thinly sliced potatoes baked in cream and garlic until golden and creamy. Ready in 90 minutes, serves 6.
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Category: Side Dishes, French Cuisine
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Quick overview
- Dish: Gratin Dauphinois
- Category: Side Dishes, French Cuisine
- Cuisine: French
- Main ingredient: Waxy potatoes, 2.6 lb (thinly sliced)
- Guide: 12 Most Famous French Dishes
- Total time: 90 minutes (20 min prep + 70 min cooking)
- Difficulty: Easy
- Servings: 6 (Portion weight: 9 oz)
- Key technique: Layering, baking
- Preparation types: Baking
- Dietary info & allergens: Contains dairy, gluten-free
- Suitable for: Side dish, dinner, Sunday lunch
- Nutritional values (per serving): 420 kcal, Protein: 8 g, Fat: 30 g, Carbs: 32 g
- Storage: 3 days in fridge, 2 months in freezer
- Pairing: Roast meat, red wine, sparkling water
- In short: Thinly sliced potatoes baked in cream until golden and creamy – simple, rich, and satisfying.
- Last updated: 24. 9. 2026
WAGUU says: “Slice the potatoes thinly and evenly. That is the difference between a gratin and a mush.”
Key facts
| Prep time: | 20 minutes |
| Cooking time: | 70 minutes |
| Temperature: | 325 °F (oven) |
| Servings: | 6 |
At a glance
Thinly sliced potatoes baked in cream and garlic until golden and creamy. The top is crisp, the inside is soft and rich. A classic side dish from the Dauphiné region.
Ingredients
Base servings: 6 • Portion weight: 9 oz
| Ingredient | Amount | Quality |
|---|---|---|
| Waxy potatoes | 2.6 lb | Yukon Gold or similar |
| Heavy cream | 17 fl oz | Fresh |
| Whole milk | 7 fl oz | Fresh |
| Garlic | 4 cloves | Crushed |
| Butter | 1 oz | Unsalted, for the dish |
| Fresh nutmeg | 1 pinch | Grated |
| Fresh thyme | 4 sprigs | Or 1 tsp dried |
| Fine sea salt | 1 tsp | To taste |
| White peppercorns | 1 tsp | Freshly ground |
Why you will love this recipe
- Simple ingredients: Potatoes, cream, garlic. Nothing exotic, nothing complicated.
- Rich and comforting: The potatoes absorb the cream and become soft and silky.
- Make-ahead: Assemble the gratin ahead and bake just before serving.
Why it works: The starch from the potatoes thickens the cream into a rich sauce. The garlic and nutmeg add depth. The top becomes golden and crisp through the Maillard reaction.
Recipe overview
Prep: 20 min | Cook: 70 min | Difficulty: Easy | Servings: 6 | Type: Side dish | Origin: French
Detailed method
Total progress: 0 % done
Phase 1: Preparation – 15 min
Equipment: Mandoline or sharp knife, cutting board
1. Peel the potatoes and slice them thinly (1/8 inch) using a mandoline or a sharp knife. Crush the garlic. Grate the nutmeg. Butter a large baking dish.
VKB: The potatoes are sliced evenly. The slices are thin and translucent.
Before you continue:
Do not wash the sliced potatoes. The starch helps thicken the cream.
Phase 2: Making the cream mixture – 5 min
Equipment: Mixing bowl
2. Mix the cream, milk, garlic, nutmeg, salt, and pepper in a bowl. Stir well.
VKB: The cream mixture is smooth and fragrant with garlic and nutmeg.
Before you continue:
Do not add too much nutmeg. A little goes a long way. It should be a background note, not the main flavor.
Phase 3: Layering – 10 min
Equipment: Baking dish
3. Arrange half the potato slices in the buttered dish. Pour over half the cream mixture. Add the remaining potatoes and pour over the rest of the cream. Press down gently. Scatter with thyme.
VKB: The potatoes are evenly layered. The cream covers the top layer.
Before you continue:
Press the potatoes down gently. This ensures the cream covers all the slices.
Phase 4: Baking – 70 min
Equipment: Oven, baking dish
4. Cover the dish with foil and bake at 325 °F for 45 minutes. Remove the foil and bake for a further 25 minutes until the top is golden and the cream has been absorbed. The potatoes should be tender when pierced with a knife.
VKB: The top is golden. The potatoes are tender. The cream has thickened and been absorbed.
Before you continue:
If the top browns too quickly, cover it with foil again. The potatoes need time to cook through.
Phase 5: Resting – 10 min
Equipment: None
5. Let the gratin rest for 10 minutes before serving. This allows the cream to set and makes it easier to slice.
VKB: The gratin is firm enough to slice. The cream has set.
Phase 6: Serving – 5 min
Equipment: Serving spoon
6. Serve the gratin as a side dish with roast meat, grilled fish, or a simple green salad.
VKB: The gratin is golden and creamy. The slices hold together.
Required equipment
| Equipment | Ideal size | Alternative | Risk |
|---|---|---|---|
| Baking dish | 12 x 8 inches | Any ovenproof dish | Small dish makes the gratin too thick |
| Mandoline | Any size | Sharp knife | Uneven slices cook unevenly |
| Foil | Any size | Parchment paper | Without foil, the top burns |
Shopping list
Nutritional profile
Values per 1 serving (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 168 kcal | 420 kcal | 2520 kcal |
| Fat | 12 g | 30 g | 180 g |
| of which saturated | 7.6 g | 19 g | 114 g |
| Carbohydrates | 12.8 g | 32 g | 192 g |
| of which sugars | 1.2 g | 3 g | 18 g |
| Protein | 3.2 g | 8 g | 48 g |
| Salt | 0.4 g | 1.2 g | 7.2 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use waxy potatoes. They hold their shape and do not become mushy.
- Tip 2: Slice the potatoes thinly and evenly. A mandoline makes this easy.
- Tip 3: Do not wash the sliced potatoes. The starch thickens the cream.
- Tip 4: Let the gratin rest before serving. It makes it easier to slice.
Scientific background
The starch from the potatoes gelatinizes during baking, thickening the cream into a rich sauce. The garlic and nutmeg add depth. The top becomes golden and crisp through the Maillard reaction. The slow bake at 325 °F ensures the potatoes cook evenly without burning.
Fine Dining – Professional techniques
- Plate composition: Cut a neat square of gratin and serve on a warm plate with roast meat.
- Texture contrast: Serve with a crisp green salad or pickled vegetables.
- Temperature contrast: Add a spoonful of cold crème fraîche on top just before serving.
- Aromatic additions: Add a little grated lemon zest to the cream.
Sensory radar
- Appearance: Golden, crisp top. Creamy, pale interior.
- Aroma: Cream, garlic, nutmeg, and thyme.
- Taste: Rich, savory, with the sweetness of the cream.
- Texture: The top is crisp. The potatoes are soft and silky.
Pairing
- Wine: Red Burgundy or Pinot Noir.
- Beer: A Belgian dubbel or a dark ale.
- Non-alcoholic: Sparkling water with a slice of lemon.
Different variations
- Gratin Dauphinois with Cheese: Add Gruyère or Comté between the layers.
- Gratin Dauphinois with Bacon: Add lardons to the cream mixture.
Allergens and dietary information
Contains: Dairy • Gluten: Gluten-free • Not suitable for: Lactose-free, vegan
Suitable for
Side dish, dinner, Sunday lunch, meal prep
Substitution catalogue
- Waxy potatoes: Yukon Gold, Red Bliss, or Nicola
- Heavy cream: Crème fraîche or half-and-half
- Fresh nutmeg: Ground nutmeg
FAQ
Can I make this ahead of time?
Yes. Assemble the gratin ahead and store in the fridge. Bake just before serving.
What potatoes are best for gratin?
Waxy potatoes like Yukon Gold or Red Bliss. They hold their shape and do not become mushy.
Can I add cheese?
Yes. Gruyère or Comté works well. Add it between the layers for a richer gratin.
Why is my gratin watery?
The potatoes may not have cooked long enough, or too much milk was used. Bake uncovered for the last 20 minutes.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Use a larger dish and increase the baking time by 10 minutes. 10+ people: Make two gratins in separate dishes.
Serving suggestion
Storage and reheating
Fridge: 3 days • Freezer: 2 months • Reheating: Gently in the oven at 325 °F for 20 minutes.
Author: WAGUU Petr & Team • Published: 25 Sep 2026
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Most common mistakes
- Using the wrong potatoes – Waxy potatoes hold their shape. Floury potatoes become mushy.
- Slicing unevenly – Uneven slices cook unevenly. Use a mandoline.
- Washing the sliced potatoes – The starch thickens the cream. Do not wash them.
- Not letting it rest – Resting makes the gratin easier to slice. Wait 10 minutes.