Gratin Dauphinois

Marsha Gardner


Fast, easy and elegant. The bits that form the crust around the edge are to die for. We fight over them in our house.

★★★★★ 3 votes
35 Min


2 lb
starchy potatoes,
1 clove
garlic, peeled
4 Tbsp
butter, unsalted
1 tsp
kosher salt
1/8 tsp
freshly ground black pepper
4 oz
swiss or gruyere cheese, grated
1 c
boiling cream or milk


1Preheat oven to 425-degrees. Peel the potatoes and slice them 1/8 inch thick. Place in cold water. Drain when ready to use.
2Rub the baking dish with cut garlic. Smear the dish with 1 tablespoon of the butter.
3Drain the potatoes and dry them in a towel. Spread half of them in the bottom of the dish. Divide over them half the salt, pepper, cheese, and butter.
4Arrange the remaining potatoes over the first layer and season. Sprinkle on the rest of the cheese and divide the butter over it. Pour on the boiling milk.
5Set the baking dish in upper third of preheated oven. Bake for 25-35 minutes, until the potatoes are tender, the milk is absorbed, and the top is a golden brown.

About Gratin Dauphinois

Course/Dish: Potatoes