Gratin dauphinois
Photo : Suppenkasper / Pixabay
Pommes de terre en fines tranches cuites lentement au four dans le lait, la crème et l'ail, sans fromage.
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Prepare the dish
Heat the oven to 160°C. Rub the inside of a baking dish (about 20 × 30 cm) all over with the cut side of the halved garlic clove, then grease it well with the butter.
Slice the potatoes
Peel the potatoes and slice them thinly, about 3 mm, with a sharp knife or a mandoline. Don't rinse them: their starch will thicken the cream.
Simmer in the milk and cream
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Fill the dish
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Bake slowly
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Rest and serve
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Prepare the dish
Heat the oven to 160°C. Rub the inside of a baking dish (about 20 × 30 cm) all over with the cut side of the halved garlic clove, then grease it well with the butter.
Slice the potatoes
Peel the potatoes and slice them thinly, about 3 mm, with a sharp knife or a mandoline. Don't rinse them: their starch will thicken the cream.
Simmer in the milk and cream
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fill the dish
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Bake slowly
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Rest and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
The gratin dauphinois comes from the Dauphiné, the mountainous region around Grenoble. Its first written mention dates from 1788, when it was served at a dinner for town officials in the Alpine town of Gap.
In mountain farms, potatoes and milk were always on hand, and long, slow baking in the bread oven turned them into a rich, golden dish. Locals insist that the real thing has no cheese and no eggs.
⭐ Why It's Famous
It is the ultimate side dish: soft, creamy, garlicky potatoes with a golden crust that everyone fights over.
💡 Fun Fact
Add cheese and the people of Grenoble will tell you it is a 'gratin savoyard', the version from the neighbouring Savoy region.
Dauphiné, French Alps (Grenoble)
45.19°N, 5.72°E
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