Can you make gratin dauphinois in advance and store it?

Yes, you can make gratin dauphinois in advance and store it in the refrigerator. Keep the gratin for a maximum of 2-3 days in the refrigerator and reheat it in the oven before serving.

Which potatoes are best to use for gratin dauphinois?

Waxy potatoes work best for potato dauphinois because they do not fall apart during cooking.

What side dishes go well with this quick gratin dauphinois?

A simple salad, roasted vegetables, or a piece of meat such as chicken, beef, or pork pair well with this quick gratin dauphinois.

Can I substitute the milk and cream for something else?

Yes, you can substitute the milk and cream with chicken broth or vegetable broth for a lighter version of this recipe.

Gratin dauphinois recipe

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Easy

This classic potato dauphinois is the ultimate side dish for any festive menu. With this gratin dauphinois recipe, you can quickly create a luxurious, creamy casserole on the table. We cook the thinly sliced pieces in a wonderfully flavored milk and cream sauce full of garlic, thyme, and nutmeg. Finish with a generous layer of grated cheese for that divine, golden crust and... just enjoy!

Ingredients

What do you need?

Quantity: 4P

1 kg waxy potatoes
1 tbsp butter
300 ml milk
500 ml cream
Pepper
Salt
Nutmeg
4 cloves of garlic
Thyme / bay leaf
150 g grated cheese

Preparation method

How do you make this?

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Preheat the oven to 170°.

Bring the milk and cream to a boil together with thyme, bay leaf, pepper, salt, nutmeg, and grated garlic. Then strain everything so that you only have flavored cream left.

Peel the potatoes and wash them well. Pat them dry and slice them very thinly.

Butter your baking dish and place the potatoes in it.

Pour the flavored cream over until all the potatoes are submerged and cover with grated cheese.

Let it cook in the oven for 30-40 minutes until it looks nicely golden brown. Check for doneness by poking it with a skewer. When the gratin is soft, take it out of the oven.