Name: My Easy Gratin Dauphinois
Prep time: 30 min
Cook time: 1 h 45 min
Yield: 4 celebrities
Cuisine: Lyon Region
Ingredients: 1 kg ofpotatoes (firm-fleshed (see above)); 2 onions (optional (see the introduction)); 50 cl ofmilk; 20 cl ofcrème fraîche; 1/2 tsp ofnutmeg (approximately); salt and pepper; sunflower oil; 2 eggs; baking dish; parchment paper (gold or aluminum foil); mandoline (to cut thin, even slices of potatoes); peeler; paring knife; mixing bowl

amuse-bouche beverages main courses side dishes baking gratins prepared in advance traditional cuisine

Updated on 15 December 2025 by

ratatouille

5 reviews 4.5 : Very good

Cuisine

Lyon Region

Diet

Vegetarian

Level

Easy

Calories

123 pour 100g

Preparation

30 minutes

Cooking

1 hour 45

Here is my recipe for an easy-to-make gratin dauphinois.

Table des matières

A Classic of French Cuisine

Gratin Dauphinois is a classic dish of French cuisine. Originating from the historic Dauphiné region, as its name suggests, this recipe relies on slow baking in the oven.

The potato slices soak up the milk, crème fraîche, and a touch of nutmeg, resulting in a dish that’s both melt-in-your-mouth tender and full of flavor 😋

Onions in Gratin Dauphinois?

As you’ll see in this recipe, I’ve added sautéed onions between the layers of potatoes, as I find they add a pleasant texture. But if you stick to the traditional recipe, gratin dauphinois is made only with potatoes, milk, and crème fraîche.

So feel free to opt for a traditional version of the gratin and leave the onions out of this recipe!

What to serve with this gratin dauphinois?

This potato gratin is perfect as a side dish with roasted meat or as a main course with a salad.

It’s a surefire hit for everyday cooking that will please the whole family and your friends!

Which potatoes should you choose for a successful gratin dauphinois?

To ensure the potatoes are slightly tender but don’t fall apart, you’ll need to choose firm-fleshed potatoes.

You can choose varieties such as Charlotte, Monalisa, Nicola, or Pompadour. They hold their shape well while becoming tender when cooked.

However, I recommend avoiding floury varieties like Bintje, which fall apart too easily.

Preparation Tips

To achieve the perfect texture, choosing the right potato variety isn’t enough. Here are a few tips to help you achieve a result worthy of a pro!

Cut the potatoes into thin, even slices (2 to 3 mm); the mandoline is your best friend 😉,
Don’t rinse the potatoes after slicing them: the starch helps thicken the sauce!
Bake the gratin slowly at a moderate temperature (170°C). This will take about an hour and a half, but the result is unbeatable.

Give it a try!

There you go—I hope you’ll feel inspired to try this traditional gratin dauphinois recipe! You’ll see, it’s delicious and super simple!

Enjoy, and thank you in advance for your comments!

For

celebrities

Add to shopping list

1 kg of potatoes firm-fleshed (see above)
2 onions optional (see the introduction)
50 cl of milk
20 cl of crème fraîche
1/2 tsp of nutmeg approximately
salt and pepper
sunflower oil

For the final glaze
2 eggs

Kitchen utensils
baking dish
parchment paper gold or aluminum foil
mandoline to cut thin, even slices of potatoes
peeler
paring knife
mixing bowl

1
If you choose to use onions (see introduction), peel them, cut them in half, remove the core, and thinly slice them.
Sweat the onion slices in a skillet over low heat for 15 minutes.
The onion slices should be soft and translucent.
Do not cook the onions over high heat, and turn them regularly. They should not brown.
2
In a mixing bowl, combine the cream, grated nutmeg, and half the milk.
Add the onions, if using.
Season with salt and pepper.
3
Peel the potatoes, rinse them, and slice them thinly (about 2–3 mm).
The Chef's Tip
You can use a mandoline, which is a very handy tool for slicing thin, evenly thick slices.
4
Preheat the oven to 170°C.
Pour some oil into the bottom of a baking dish.
Arrange a layer of potatoes, season with salt, and pour the gratin mixture you prepared earlier over them.
5
Repeat the same process (potatoes + salt + gratin mixture) for each subsequent layer.
For the final layer, pour milk around the edges.
6
Cover the dish with a sheet of parchment paper or aluminum foil so that the potatoes cook thoroughly without burning on the surface.
Place in the oven and bake for 45 minutes.
7
Reduce the oven temperature to 160°C.
Remove the parchment paper, then add the beaten egg yolks, mixed with a little milk, salt, pepper, and nutmeg.
Return to the oven and bake for another 45 minutes.