Potato Gratin Dauphinois

October 16, 2013 (Last Updated: June 29, 2020)
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a rectangular baking dish of sliced potatoes in a bubbly browned cream sauce

What is the most perfect French side dish to the most perfect Beef Bourguignon? A simple yet decadent Potato Gratin Dauphinois, that’s what! Unlike some other potato gratins, this is in a totally cheese-free zone.

a yellow rectangular baking dish of sliced potatoes in a bubbly browned cream sauce

Although I love melted, gooey cheese on all things, especially potatoes, sometimes it’s nice to prepare something so perfectly elegant, yet rustic, that it needs nothing more than some milk and cream to get things started. Meanwhile, a little touch of Dijon mustard and nutmeg add a subtle flair. This potato dish is so restrained, but I wouldn’t change or add a single thing.

a shallow bowl with braised beef and mushrooms and sliced potato gratin

I’m not entirely sure what cooking the potatoes slices and milk/cream on the stove-top really gains before adding it to a casserole dish and baking away, but whatever it does is a good thing, and I’m happy to stick to this recipe for future endeavors.

overhead view of a rectangular baking dish of sliced potatoes in a bubbly browned cream sauce

On a side note, we used potatoes my dad actually grew in his garden, so this was especially enjoyable for my family to enjoy! You can slice the potatoes very thinly by hand or with a mandoline, but just beware not to slice off your fingers! I have one and use it occasionally, but it scares the bejeezus out of me.

a closeup of braised beef stew served with a gratin of sliced potatoes in cream
a rectangular baking dish of sliced potatoes in a bubbly browned cream sauce

Potato Gratin Dauphinois

Victoria
This classic French potato casserole is rich and creamy. It's delicious served with Beef Bourguignon or any of your favorite proteins.
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Side Dish
Cuisine French
Servings 6 to 8 as side dish
Calories 301 kcal

Ingredients
  

  • 2 pounds firm-fleshed potatoes
  • 1 1/2 cups milk
  • 1 cup heavy cream
  • Pinch nutmeg
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1 clove garlic
  • 1 tablespoon soft butter
  • Chopped parsley or dill (optional)

Instructions
 

  • Peel the potatoes and cut them into 1/8-inch-thick slices. Place them in a pot with the milk, cream, nutmeg, mustard, and salt and simmer for 10 minutes.
  • Meanwhile, preheat the oven to 400 degrees F. Cut the clove of garlic in half and rub the cut sides around the inside of a baking dish (about 3 quarts is a good size since the milk bubbles up quite a bit when baking), then smear the butter around the inside of the dish.
  • Pour the potato and cream mixture into the dish and spread the potatoes out evenly. Bake for 35 to 40 minutes or until golden and bubbling. Serve hot, topped with a sprinkling of chopped parsley, if desired.

Notes & Nutrition

  • This recipe uses kosher salt (aka cooking salt, kitchen salt, coarse salt outside of the US). If you are using table salt, definitely scale down the salt as that is a saltier type of salt! The type of salt will make a big difference in how salty your food tastes, so keep that in mind.
Adapted from The Little Paris Kitchen
Servings 6.0 * calories 301 * Total Fat 17 g * Saturated Fat 10 g * Monounsaturated Fat 1 g * Polyunsaturated Fat 0 g * Trans Fat 0 g * Cholesterol 64 mg * Sodium 260 mg * Potassium 808 mg * Total Carbohydrate 28 g * Dietary Fiber 2 g * Sugars 7 g * Protein 5 g
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*

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