Site Information

The Salty Dog's Blog

Gratin Dauphinois

Posted by Didi Davis on

Serves 8 or more

Gratin Dauphinois is a regional dish of baked potato slices from the Dauphine region in south-east France. This version of the classicgratin, the wealthy cousin of scalloped potatoes, layers thin slices of potato with cream and seasoning. Nothing could be richer or simpler. Serve with roast beef or chicken, or enjoy the leftover gratin in the morning with poached, fried, or scrambled eggs.

1 clove garlic, split
½ tablespoon unsalted butter
4 to 6 large Yukon Gold, or russet (Idaho) potatoes, peeled and sliced paper-thin
Sea Salt
Freshly ground black pepper
Freshly ground nutmeg
3 cups heavy cream, approximately

Preheat the oven to 325° F. Rub a 13- by 9-inch baking dish with the cut side of the garlic halves and let dry. Discard the garlic. Butter the baking dish.

Place 1 layer of potato slices in the dish, overlapping them. Season very well with sea salt, pepper, and nutmeg. Pour some of the cream over the surface of the potatoes to barely cover. Repeat with the potatoes, seasonings, and cream, making 2 more layers, for a total of 3 layers. The potatoes should just barely be covered with cream, not completely submerged.

Bake the potatoes for about 1 ½ hours, or until the potatoes are golden brown on top, the cream is almost all absorbed, and the potatoes are tender when pierced with the tip of a sharp knife. Remove from the oven and let rest to settle, so the gratin will be easier to cut, 15 to 20 minutes.

Variations:

*Add sautéed onions in between the layers of potatoes.

*Add sautéed mushrooms and persillade between the layers of potatoes.

*Mix ¼ to 1/3 cup Dijon mustard (smooth or grainy or a combination) into the cream before adding to the gratin.

*Replace half the cream with chicken stock and layer the potatoes with slices of Gruyère and Gouda cheese.

*Sauté some savoy cabbage in butter and season well with salt, pepper, and nutmeg. Replace half the cream with chicken stock and layer the potatoes with the sautéed cabbage. Top with a mixture of fresh bread crumbs and cooked crumbled bacon.

*Replace half of the potatoes with sweet potatoes.

*Use 1/3 white potatoes, 1/3 celery root, 1/3 sweet potatoes.

Recipe and Variations Copyright Deirdre Davis 2015

View Comments


Apple Slices Sauteed with Butter

Use a dry, tart apple for this dish. They hold their shape well and retain just a bit of crispness. A mixture of apple varieties gives a deeper flavor. This is a great dish to serve with roast chicken, pork, or ham.4 apples, one type or a mixture, such as Golden Delicious, Braeburn, Granny Smith, [...]

Read More »


Pickled Blueberries

Another very quick pickle to enjoy as a side dish or even as a sauce. These beauties are delicious atop a salad of greens or chicken salad. Also nice tucked into a ham sandwich made with pita bread. Serve with other sandwiches as well, or with chicken, or over rice or grains.  Try as an [...]

Read More »


Pickled Carrot Slices with Asian Flavors

Another quick pickle meant to be made and eaten, not canned and put by, these carrots have a nice crunch and all the rich Asian flavors we love. They make a colorful side dish for summer meals or any time of year meals. They also make a great snack, eaten straight out of the fridge. [...]

Read More »


Pickled Cherry Tomatoes

These are quick, refrigerator style pickles, not pickles you preserve and set aside for the winter. They are bright tasting and refreshing and make a snappy addition to meals. The tomatoes are best if eaten within a week. Once you have eaten the tomatoes, use the syrup in a cocktail, smoothie, or add to sparkling water.1 [...]

Read More »


Rhubarb and Strawberry Compote

In this warm spring dessert, orange juice complements the poached rhubarb and fresh strawberries. The sauce is made by reducing the poaching liquid to a syrup, which intensifies the flavors of the spices. This sauce keeps for several days in the refrigerator.½ cup heavy cream 1 cup sugar, or try lemon sugar or coconut sugar1 cup orange [...]

Read More »


Pork Roast with Bacon and Baharat Spice Blend

Serves 4 to 6  Boneless pork roast, about 3 pounds  2-3 teaspoons Baharat spice blend of choice  1 tablespoon olive oil  7-8 slices baconPreheat the oven to 325 degrees F. Trim the outer layer of fat from the pork roast and place the roast on a rack in a small roasting pan or baking dish.In [...]

Read More »


Country-Style Creamed Corn

This old-fashioned gem is simple to make and far superior in taste and texture to anything packaged. The corn is scraped from the cob, producing lots of sweet milk. To make the dish even more luxuriant, the kernels are cooked with heavy cream. Enjoy with roast chicken or grilled steaks, and thick tomato slices.4 large [...]

Read More »


Sauteed Corn with Scallions

My grandfather always had his cooked corn cut off the cob and tossed with salt, pepper, and yummy butter. Can't say as I blame him; it makes dinner much less messy. This reverse on his favorite is a refreshing change, as the kernels are cut off the cob before cooking. The dish is crisp, [...]

Read More »


I Love Salted Butter

Not the kind you buy in the store! The kind you make at home with sweet, full-fat, yummy, golden, unsalted butter flavored with sea salt. It’s fresh and rich, smooth and luscious. Store-bought salted butter can be old and taste over-salted, stale. So, go for the best unsalted butter you can find and add your own sea salt. Then, [...]

Read More »