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Gratin dauphinois
Gratin dauphinois

Gratin dauphinois

Preparation 20 min
Cooking time 1 h
Servings 8 to 10


  • 7 ml (1 1/2 tsp) butter
  • 4 garlic cloves, minced
  • 1 kg (2 lb) Yukon Gold potatoes, peeled and thinly sliced
  • 500 ml (2 cups) 35% cooking cream
  • 5 ml (1 tsp) ground nutmeg
  • 7 ml (1 1/2 tsp) sea salt
  • Freshly ground black pepper
  • 150 g (5 oz) Emmenthal cheese, grated


  1. Preheat the oven to 180°C (350°F)
  2. Butter a 20 cm x 20 cm (8 in. x 8 in.) oven-safe dish.
  3. Sprinkle the bottom of the dish with the garlic.
  4. Place the slices of potatoes in tight layers. 
  5. Pour the 35% cream into a bowl. Add the seasonings.
  6. Top the potatoes with the cream.
  7. Cook in the oven for 45 minutes or until the potatoes are tender (insert the tip of a knife to check).
  8. Remove from the oven.
  9. Top the potatoes with grated cheese.
  10. Increase the oven temperature to 190°C (375°F).
  11. Place back in the oven. Cook for 15 minutes or until the cheese is golden brown.
  12. Serve.


Peel and slice the potatoes without rinsing them to avoid losing their starch.

Availability in stores