French
Potato gratin
A neutral placeholder is used until the recipe has its own finished photo.
French
FrancePotato gratin
A creamy dauphinois-style potato gratin where thin slices of potato bake slowly with milk, cream, garlic, thyme, and nutmeg until soft and golden.
Ingredients
Pull out and measure what you need before you start cooking.
- 1 kg floury potatoes, thinly sliced
- 300 ml whole milk
- 284 ml double cream or cooking cream
- 1 garlic clove, halved
- 2 thyme sprigs
- 1 small shallot, roughly chopped, optional
- 1 pinch freshly grated nutmeg
- 25 g finely grated Parmesan
- Butter for the dish
- Salt and black pepper
Good to know before you start
Small details that often make the cooking go more smoothly.
- Read through every step before you start and measure everything first.
- This recipe is written for 6 servings and Swedish kitchen measures.
- Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.
Allergens
Method
Follow the steps from top to bottom while you cook.
- 1
Heat the oven to 160C, or 140C fan. Butter a gratin dish well.
- 2
Put the milk, cream, garlic, thyme, shallot if using, nutmeg, salt, and pepper in a saucepan and bring the mixture just to a simmer.
- 3
Add the sliced potatoes and simmer gently for about 8 minutes, stirring carefully, until they begin to soften.
- 4
Remove the garlic and thyme. Spoon the potatoes and liquid into the dish and level the top.
- 5
Scatter over the Parmesan and cover loosely with foil if the top colours too quickly.
- 6
Bake for about 1 hour until the potatoes are completely tender and the gratin is bubbling at the edges.
- 7
Leave the gratin to rest for 10 to 15 minutes before serving so the layers can settle.
Serving profile
At a glance
10 ingredients and 7 steps from prep to serving.
Keep exploring
Tags
Source
Source and image
Here you can see where the recipe comes from, whether it has an owned photo, and when the page was last updated.
Recipe source: Struktur och tillagningssatt granskade mot BBC Good Foods gratin dauphinois. Original link
Recipe image: BBC Good Food. Structure and baking method adapted from BBC Good Food ultimate gratin dauphinois.
Image type: image coming soon.
Image source: View original
Build out the full table
Build out the full table
Here you can keep building the meal with drinks, sweets, or another dish that fits what you are already looking at.
In the glass
Drinks that fit this recipe naturally.
These drinks sit naturally next to the recipe you are already reading.
International
Boulevardier
Boulevardier with a clear balance of acidity, sweetness, and aroma, adapted for home bar use with common ingredients and simple steps.
International
French 75
French 75 with a clear balance of acidity, sweetness, and aroma, adapted for home bar use with common ingredients and simple steps.
After dinner
A softer finish after the main cook.
These fika and dessert options make sense after the meal.
Keep cooking
More from the same cuisine
French
French onion soup with gratinated bread
A neutral placeholder is used until the recipe has its own finished photo.
Same cuisine
French onion soup with gratinated bread
Slowly caramelized onions, rich stock, white wine, and toasted bread with melted Gruyere for the deep, savoury finish expected from classic French onion soup.
French
Ratatouille with aubergine, courgette and peppers
A neutral placeholder is used until the recipe has its own finished photo.
Same cuisine
Ratatouille with aubergine, courgette and peppers
Provencal vegetable stew where each vegetable is browned separately before being simmered together with tomato, basil, and vinegar.
French
Coq au vin
A neutral placeholder is used until the recipe has its own finished photo.
Same cuisine
Coq au vin
A French braise where chicken cooks slowly with red wine, bacon, shallots, and mushrooms until the sauce turns dark, glossy, and deep.