Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Potatoes
Cream
Dish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; saucepan with lid; sieve; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Infuse · About 3 min
- Heat oven to 160°C / 325°F. Simmer 400 ml cream, 300 ml milk, 15 g garlic, crushed, 1 tsp salt, ¼ tsp nutmeg gently 3 minutes.
Check: The food must be hot through at 160°C / 325°F.
Layer · About 7 min
- Butter a deep baking dish with 20 g butter. Layer 1200 g potatoes, peeled and sliced 3 mm, pour cream over and cover with foil.
Bake · About 50 min
- Bake 50 minutes, uncover and bake 25–30 minutes until potatoes are fully tender and top golden. Rest 10 minutes.
Check: Look for this result: potatoes are fully tender and top golden.
Tips
- Even thin slices cook at the same rate.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use half-and-half in place of some cream for a lighter result.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Prepare the measured ingredients for Gratin Dauphinois one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Gratin Dauphinois?
Even thin slices cook at the same rate.
What can I substitute in Gratin Dauphinois?
Use half-and-half in place of some cream for a lighter result.
Can I prepare Gratin Dauphinois ahead?
Prepare the measured ingredients for Gratin Dauphinois one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
