Go Back
+ servings
a rectangular baking dish of sliced potatoes in a bubbly browned cream sauce
Print Recipe
No ratings yet

Potato Gratin Dauphinois

This classic French potato casserole is rich and creamy. It's delicious served with Beef Bourguignon or any of your favorite proteins.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Side Dish
Cuisine: French
Servings: 6 as side dish
Calories: 301kcal
Author: Victoria

Ingredients

  • 2 pounds firm-fleshed potatoes
  • 1 ½ 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 ⅛-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

  • 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

Nutrition

Calories: 301kcal | Carbohydrates: 28g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Monounsaturated Fat: 1g | Cholesterol: 64mg | Sodium: 260mg | Potassium: 808mg | Fiber: 2g | Sugar: 7g