Gratin Dauphinois

This is a very rich, decadent potato dish that I absolutely love. While it tastes amazing and looks very fancy, it is surprisingly very  easy to make. This is not a light meal but any means, but it is so very special that you will forget how many calories it has as soon as you try it! Enjoy with fish, grilled steak or a light salad to make yourself feel better. Honestly, this dish is just good as it is! I’ve seen many recipes where cheese is added, but please skip it if you can. To my knowledge, the original recipe didn’t call for any cheese and trust me – you will get a gorgeous golden brown crust on top without it. These potatoes are made with heavy cream and butter anyway. There is no need to make them even heavier!

Recipe by Lincoln Street Cooking School

Ingredients (for 4 servings)

6 medium Yukon gold potatoes, peeled

1 cup heavy cream

1 cup 2% or whole  milk

1/3 stick butter

5 garlic cloves, peeled and finely chopped



1.Preheat the oven to 350F. Slice the potatoes very thinly (about 1/5 – 1/8 inch).

2.  Rub heavy-bottom ceramic dish with some of the butter and layer the potato slices, sprinkle with some salt, pepper and garlic.

Add another layer of potatoes (try to fit the  slices as tight as possible), season again with salt and pepper and sprinkle with some garlic. Repeat until all the potato slices are used (leave some room at the top).

Combine milk and cream and pour over the potatoes (don’t cover them completely). Cube the remaining butter and arrange on top of the potatoes.

Place the dish with the potatoes on top of a baking tray since they will get bubbly while cooking. Bake for about 1 – 1.5 hours, until the potatoes are dark brown on top and completely soft.


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