Gratin Dauphinois (Creamy Baked Potatoes)
A simple combination of potatoes and cream, baked until tender and structured into soft, creamy layers.
Servings: 4
Ingredients:
- 6 medium yellow potatoes, Yukon Gold
- 1 cup heavy cream
- ½ cup whole milk
- 2 cloves garlic, pressed
- ½ tsp dried thyme
- 1 tsp salt
- 2 tbsp whole milk yogurt
- 1 tbsp olive oil, for greasing the baking dish
Method:
Start Cooking- Preheat oven to 350°F.
- In a small saucepan, combine heavy cream, milk, pressed garlic, and dried thyme. Warm gently for 2–3 minutes (do not boil). Remove from heat and stir in salt and yogurt.
- Peel and slice potatoes very thin (about ⅛ inch).
- Add olive oil to a baking dish and spread to coat the bottom and sides.
- Arrange potatoes in overlapping layers. Pour the cream mixture evenly over. Gently press down so the liquid settles between the layers.
- Cover with foil and bake for 40–45 minutes. Remove foil and bake for another 25–30 minutes, until the potatoes are tender and the top is lightly golden.
- Let rest for 10–15 minutes before serving. Bon appétit.
Kitchen Tools:
- Chef’s knife or mandoline
- Foil
Notes:
From the kitchen
- Slice the potatoes thin and as evenly as possible for consistent cooking.
- Warming the cream helps it blend smoothly with the garlic and thyme before baking.
- Pressing the potatoes down after pouring the cream allows the liquid to move between layers and prevents dry spots.
- Letting the dish rest after baking is key for the cream to thicken and set properly.
- Skip thyme for a simpler flavor or add a small pinch of nutmeg for warmth.
- Add ¼ tsp black pepper for a more seasoning.
- For a richer finish, sprinkle a little grated Parmesan on top during the last 15 minutes of baking.
- Swap olive oil with butter for a more classic taste.
- Serve warm as a side with roasted chicken, steak, or grilled meatballs.
- It also pairs well with a fresh green salad to balance the richness.
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Nutrition:
Calories: 264 kcal | Carbohydrates: 4 g | Protein: 4 g | Fat: 26 g | Saturated Fat: 15 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 8 g | Cholesterol: 74 mg | Sodium: 119 mg | Potassium: 143 mg | Fiber: 0.1 g | Sugar: 4 g | Vitamin A: 941 IU | Vitamin C: 1 mg | Calcium: 96 mg | Iron: 0.3 mg
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Potatoes
WHY WE LOVE IT
Yellow potatoes have a naturally creamy texture that holds their shape while baking, making them ideal for layered dishes like this.
A LITTLE STORY
This dish is a classic from the Dauphiné region of France. In French cooking, “dauphinois” refers to a style where thinly sliced potatoes are baked slowly in cream, creating a soft, creamy dish.
DID YOU KNOW?
Gratin dauphinois is traditionally made without cheese. The creamy texture comes from the combination of thin slices and slow baking in cream.