🥔 Gratin dauphinois
Gratin dauphinois is a French dish of thinly sliced potatoes baked slowly in cream flavoured with garlic and nutmeg, often finished with Gruyère. The potato starch thickens the cream into a rich, silky sauce, and the top turns golden and slightly crisp. It is served as a side dish with roast meat or on its own with a salad.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1.2 kg waxy potatoes, peeled and thinly sliced
- 500 ml cream
- 80 g Gruyère, grated
- 2 garlic cloves
- 1/4 tsp grated nutmeg, salt and pepper
Method
- Heat the oven to 160 °C and rub a baking dish with a halved garlic clove.
- Warm the cream with the crushed garlic, nutmeg, salt and pepper.
- Layer the potato slices in the dish, seasoning as you go.
- Pour the cream over and sprinkle with the Gruyère.
- Bake for about 1 hour 15 minutes, until the potatoes are tender and the top is golden.
- Rest for 10 minutes before serving.
How to make it lighter
- Replace part of the cream with water or stock to lighten the dish.
- Use the cheese only as a thin layer on top, or leave it out as in the traditional version.
- Serve a small portion as a side with lean meat and green vegetables.
History
The dish comes from the Dauphiné region in south-eastern France; it is often said to have first been recorded at a dinner in Gap in 1788. Purists in the region make it without cheese, while many modern versions add Gruyère.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Gratin dauphinois and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →