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Gratin Dauphinois inspired by Locke-Ober
Inspired by Locke-Ober

Gratin Dauphinois

Side Dish Vegetarian
Gratin Dauphinois is a classic French side dish featuring thinly sliced potatoes baked in cream with garlic and Gruyère cheese. This indulgent preparation layers the potatoes to create a textural contrast between the crisp top and creamy interior, producing a sophisticated accompaniment to main courses.
Prep Time 25 mins
Cook Time 65 mins
Total Time 90 mins
Servings 6

Ingredients

  • 2 lb Russet potatoes (Peeled)
  • 2 cloves Garlic (Peeled and halved)
  • 2 cups Heavy cream
  • 1 cup Whole milk
  • 2 tbsp Unsalted butter (Softened, plus more for greasing)
  • 1 cup Gruyère cheese (Freshly grated)
  • 1/4 tsp Nutmeg (Freshly grated)
  • 1 tsp Fresh thyme leaves (Chopped)
  • 2 tsp Kosher salt
  • 1/4 tsp White pepper (Freshly ground)

Tools You'll Need

  • Mandoline or sharp chef's knife
  • 9x13-inch baking dish or 2-quart gratin dish
  • Medium saucepan
  • Aluminum foil
  • Paper towels

Chef's Tip

Use a mandoline to slice the potatoes to a consistent 1/8-inch thickness. This ensures even cooking and the perfect layered texture that defines a true Gratin Dauphinois.

Instructions

  1. Preheat oven to 350°F (175°C). Butter a 9x13-inch baking dish or 2-quart gratin dish.
  2. Rub the inside of the baking dish with the cut sides of garlic cloves, then finely mince the garlic and set aside.
  3. Using a mandoline or sharp knife, slice the peeled potatoes into 1/8-inch thick rounds. Place in cold water to prevent browning while you prepare the other ingredients.
  4. In a saucepan, combine cream, milk, minced garlic, nutmeg, thyme, salt, and white pepper. Warm over medium-low heat until steaming but not boiling.
  5. Drain potatoes thoroughly and pat dry with paper towels.
  6. Arrange a layer of potato slices in the prepared baking dish, slightly overlapping. Pour a thin layer of the cream mixture over potatoes.
  7. Repeat the process, creating layers until all potatoes and cream are used, ending with cream. Press down gently to ensure potatoes are submerged.
  8. Sprinkle the grated Gruyère cheese evenly over the top and dot with small pieces of the remaining butter.
  9. Cover with foil and bake for 45 minutes.
  10. Remove foil and continue baking for 20-25 minutes more, until the top is golden brown and potatoes are tender when pierced with a knife.

Plating

Allow the gratin to rest for 10 minutes before serving to set. Cut into portions and serve directly from the baking dish, making sure each serving includes the golden, crispy top layer.

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat covered in a 325°F oven until warmed through, about 20 minutes. The texture may become denser after refrigeration. This dish does not freeze well as the cream sauce will separate when thawed.

About This Recipe

Gratin Dauphinois is a classic French potato dish that was served at Locke-Ober as an elegant side to their premier meat entrees. Originating from the Dauphiné region of southeastern France, this rich, creamy potato preparation showcases simple ingredients transformed through precise technique. This version maintains the authentic balance of cream and cheese while ensuring a perfectly layered result.

How did it turn out?

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