Dinner · 75 min · french

Gratin Dauphinois

Yukon gold potatoes does the heavy lifting here, with heavy cream rounding it out. A French dinner that takes 75 minutes, start to finish. It is weeknight cooking that still hits your targets — 7 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Yukon Gold potatoes
• 2 cups Heavy cream
• 1 cup Whole milk
• 2 cloves Garlic
• 1 tbsp Unsalted butter
• 0.25 tsp Nutmeg

Steps

1. Heat the oven to 350°F. Rub the inside of a shallow gratin dish with the cut garlic clove, then butter it generously — the garlic perfume bakes right into the edges.
2. Slice the potatoes 1/8-inch thick, ideally on a mandoline; even slices cook evenly, and thick ones stay crunchy in the middle while the top burns. Do not rinse them — the surface starch is what thickens the cream into silk.
3. Warm the cream and milk with the crushed garlic, salt, pepper, and nutmeg until steaming. Layer the potatoes in overlapping rows, pouring over a little of the hot cream as you go so every slice gets coated.
4. Pour over the rest of the cream — it should come just to the top layer, not drown it. Press gently so no dry slices poke up; exposed tips will crisp and burn instead of melting.
5. Bake 60 to 70 minutes until the top is deep golden and a knife slides through with no resistance. Rest 15 minutes before serving — the cream sets as it cools, and cutting too early gives you potato soup.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes