Gratin Dauphinois (Garlic and Cream Potato Bake)
Inspired by techniques from NYT Cooking.
Thin potato slices are simmered briefly in garlic- and nutmeg-infused milk and cream, then baked low and slow until the cream thickens and the top turns golden in patches.
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Method
- 1
Preheat and prepare dish. Preheat the oven to 160°C (140°C fan) at least 20 minutes ahead. Rub the gratin dish with a cut garlic clove, then butter it, to add a faint garlic note right against the potatoes.
- 2
Slice the potatoes. Slice the potatoes 3 mm thick, using a mandoline or a very sharp knife for an even thickness, and don't rinse them. Their surface starch is what thickens the cream as it bakes, so washing it away would leave the sauce thin.
- 3
Simmer in cream. Put the potatoes, milk, cream, garlic, bay leaf, nutmeg, salt and pepper into a wide heavy saucepan and bring slowly to a simmer, stirring gently from the bottom so nothing catches. Cook for 10 minutes, until the liquid has thickened slightly and the slices are just flexible. Pre-cooking them this way means the final bake only needs to finish them off and brown the top, rather than cook them from raw.
- 4
Transfer to the dish. Remove the garlic and bay leaf, then tip the potatoes and their thickened liquid into the prepared dish. Level the top layer of slices and press down gently so the liquid just covers them.
- 5
Bake low and slow. Bake on a tray for 1 hour 15 minutes to 1 hour 30 minutes, until the top is golden in patches and a knife slides through with no resistance. A low oven temperature keeps the cream from splitting or boiling too hard, so it bakes into a smooth, silky sauce rather than curdling.
- 6
Rest before serving. Let the gratin rest for 15 minutes before serving. This short rest allows the cream to set slightly so the layers hold together on the plate rather than running.
Storage
Keep covered in the fridge for up to 3 days. Reheat portions in a low oven or microwave until piping hot throughout (74°C); it can be frozen for up to 2 months, though the texture softens slightly on thawing, so it's best eaten fresh when possible. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- mandoline or very sharp knife
- wide heavy saucepan
- gratin dish about 2 litres (25 x 20 cm)
- baking tray
- wooden spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 366 kcal |
| Protein | 7.4 g |
| Carbohydrate | 37.1 g |
| of which sugars | 6.3 g |
| of which free sugars | 0 g |
| Fat | 21.8 g |
| of which saturates | 13.7 g |
| Fibre | 3.9 g |
| Salt | 1.35 g |
Protein per 100 kcal
2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
