French · Side · SAMPLE RECIPE
Gratin dauphinois · creamy garlic potatoes
Thin potato slices baked slowly in garlic-scented cream and milk. Tender layers below, a naturally golden top, and no cheese needed.
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A NOTE FROM THE KITCHEN
Keep the potato starch in the dish.
Slice the potatoes evenly, about ⅛ inch / 3 mm thick, and do not rinse after slicing. Their starch helps thicken the dairy. Use a shallow 2-quart / 2-liter baking dish; a very deep pile cooks less evenly.
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Gratin dauphinois · creamy garlic potatoes
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BEHIND THE DISH · Dauphiné, France
Gratin dauphinois · creamy garlic potatoesBeyond the plate.
Thin potato layers absorb cream, milk, and garlic beneath a simple golden surface.
ORIGINS & EVOLUTION
A regional potato gratin.
Gratin dauphinois comes from the Dauphiné area of southeastern France. Its identity rests on sliced potatoes and dairy rather than a cheese topping.
CULTURAL CONTEXT
Simple ingredients, careful cooking.
Even slices allow the potatoes to soften together. The dish’s pleasure comes from the contrast between its browned top and the creamy layers below, making it a generous companion to a main course.
AT THE TABLE
Starch helps make the sauce.
Our recipe keeps the sliced potatoes unwashed so their surface starch stays in the dish. A shallow vessel and a little resting time help the creamy layers hold together when served.
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