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Gratin dauphinois
Heat the oven to 160°C. Rub the inside of a gratin dish about 5 cm deep with the cut garlic clove, then butter it with half the butter.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Gratin dauphinois take?
2 hr all in — 20 min prep, 1 hr 25 min cook, 15 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Gluten-free, Nut-free.
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What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Chef's knife, Cutting board, Saucepan, Oven.
How much salt do I put in?
The recipe lists Salt at 2 tsp.
What can I use instead?
Milk and cream → 1 litre whole milk, no cream. The older, plainer version some Dauphiné cooks swear by. It sets less richly and needs the full simmering step.
What should I watch for?
Milk catches fast. Keep the heat moderate and keep the spatula moving along the bottom.
Any tips from this recipe?
Keep the dish shallow. Deeper than 5 cm and the middle stays firm while the top overcooks. It reheats well, covered, at 160°C for 25 minutes, and cuts into neat squares when cold.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.