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

As Winter marches on, we want dishes that we can cook in the oven, to add another source of heat to warm the kitchen. Baked dishes are also usually hearty, so they warm and nourish the body in a way that we only seek in Winter. Gratin dishes are so perfect, ticking every box.

This dish layers potatoes with cheese, covers them with milk and cream, and bakes it until bubbling and golden. Delicious! It is more potato luxury from France, where potatoes, butter and cream have a natural affinity. From memory,  my daughter’s French teacher gave me this recipe.

Are you looking for similar dishes? Try Gratin of Potatoes and Zucchini, and Gratineed Sweet Potatoes.

You can browse all of our Gratin dishes and all of our Potato recipes. Or you might like to browse French recipes. Or simply explore all of our Early Winter dishes.

Feel free to browse our vegetarian recipes  from our first blog that was in existence from 1995 – 2006; they are here in our Retro Recipes series.

Gratin Dauphinois | Potato Gratin

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.

recipe notes and variations
Scatter some chopped garlic at the bottom of the dish before adding the potatoes.

Alternate layers of potato and grated cheddar cheese.

The potatoes can be poached in the milk before layering. Drain the potatoes after poaching for 10 minutes. Mix the saved milk with the cream and nutmeg. Layer the potatoes and add the milk-cream mixture. Bake for 30 mins or more until golden brown. (In this dish, you can alternate layers of potato and grated cheddar cheese.)


This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. It is cross posted on our sister site, A Life (Time) of Cooking. It appears here as part of the Retro Recipes series of recipes which documents our vegetarian recipes from that first blog.

browse some from the Potato recipes