Recipe: How to Make Potato Gratin with Cream | Gratin Dauphinois

Gratin Dauphinois (Potato Gratin with Cream) | Heat in The Kitchen | French Recipes | Potatoes

More potato luxuriousness from France, where potatoes, butter and cream have a natural affinity. From memory,  my daughter’s French teacher gave me this recipe.


Feel free to browse recipes from our Retro Recipes series. You might also like our Potato recipes here and here. Or you might like to browse French recipes here and here. Check out our easy Spring recipes here and here.

Gratin Dauphinois (Potato Gratin with Cream)

1.5 kg potatoes, peeled, sliced thinly and dried 2 – 4 cups milk salt and pepper
nutmeg, grated (optional) 1.5 cups cream 125 g butter

Layer the potatoes in a gratin dish, overlapping slightly. Between layer place dobs of butter and season with salt and pepper. Add sufficient milk to come about 0.33 of the way up to the top layer. Either cover with foil and bake in a moderate oven for 30 minutes, or microwave uncovered on high for 10 minutes.

Remove the foil if necessary. Add the cream, sprinkle with nutmeg if using, and bake uncovered for 30 – 45 minutes until the top is golden brown and all the milk has been absorbed.



browse some from the Potato recipes




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