Gratin Dauphinois

  • Average
  • 10 minutes
  • 1h30
  • Expensive
A divinely creamy potato gratin, golden to perfection, combining the aroma of garlic, the sweetness of cream, and the warmth of nutmeg.




  • 1kg of potatoes
  • 400mL of cream 35%
  • 600mL whole milk
  • 1 garlic clove
  • Butter
  • salt and pepper
  • Nutmeg



Stage 1

Preheat the oven to 170°c

Stage 2

Wash and peel the potatoes. Put them in a bowl filled with water while waiting.

Stage 3

Cut the potatoes into thin slices, do not put them back in water, they must retain their starch which will help bind everything together during cooking.

Stage 4

Rub a clove of garlic at the bottom of the dish. Butter it.

Stage 5

Arrange the potatoes in a thin layer, they should overlap slightly, add salt, pepper and nutmeg.

Stage 6

Pour in the milk and cream. Bake for at least 1 hour and 30 minutes.

Stage 7

Continue cooking if necessary.

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