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French

Potato Gratin

Gratin dauphinois layers thin potatoes with cream, milk, garlic, butter, and nutmeg for a tender French potato bake.

Published and reviewed by Kitchgrow on 2 September 2026Updated

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Potato Gratin

1 hr 25 mintotal

1 hr 15 min hands-on10 min hands-off

Prep 20 min · Cook 55 min

Serves
2
Difficulty
Medium
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Oven.

Includes 10 minutes of resting time after baking so the cream settles between the potato layers and portions lift cleanly.

Method

  1. Heat the oven to 180°C. Rub a small baking dish with the measured butter and crushed garlic.

  2. Layer the sliced potatoes neatly in the dish, seasoning lightly between layers with salt, black pepper, and nutmeg powder.

  3. Mix the heavy whipping cream and milk, then pour the mixture over the potatoes so it settles between the layers.

  4. Bake until the potatoes are completely tender when pierced and the top is lightly browned. Cover loosely if the top colors before the potatoes soften.

  5. Rest before serving so the cream thickens around the potato layers.

How to tell it's done

The finished gratin should be tender through the center, creamy between layers, and lightly browned on top.

Nutrition

Per serving, from 2 servings.

555kcal

Where the calories come from

  • Protein8.6 g6%
  • Carbohydrate44.6 g31%
  • Fat39.5 g63%
Sugars
6.5 g
Saturated fat
25 g
Fibre
4.8 g
Potassium
1106 mg
Calcium
138 mg
Iron
2 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Slice the potatoes evenly so they cook at the same pace and form neat layers.

What to serve it with

Serve as a rich side with roasted vegetables, grilled mains, or a simple salad.

Common mistakes

The top browns before the potatoes are tender.
Slice the potatoes evenly and cover the dish loosely if the top colors too fast.

Substitutions

  • Milk can be replaced with more Heavy Whipping Cream for a richer gratin.
  • A small amount of Gruyère Cheese may be added on top for a modern cheesy version, but the classic Dauphinois style is cream-based.
  • Use a dairy-free cream only after checking heat stability; it will change the traditional texture and allergen profile.

Storing and reheating

Refrigerate potato gratin for up to 4 days. Reheat covered in the oven until hot, then uncover briefly; freezing is not ideal because the cream sauce can split.