Gratin Dauphinois
- Yield
- 2 portions
February 19, 2026 · Version 1 · Side Dish
Thin waxy potato layers bake in cream and set during a long rest. Traditional dauphinois contains no cheese.
Preparation
Scaling basis: Waxy potatoes · 500 g
PHASE A — PREPARE POTATOES AND SEASONING
Ingredient Uses
- Waxy potatoes
Slice 2–3 mm thick; do not rinse away the surface starch.
- Quantity
- 500 g
- Scaling
- 100.00%
- Fine salt
Mix with pepper and garlic for the layers.
- Quantity
- 6 g
- Scaling
- 1.20%
- White pepper
Mix with salt and garlic.
- Quantity
- 0.5 g
- Scaling
- 0.10%
- Garlic
Finely grate and mix into the seasoning.
- Quantity
- 4 g
- Scaling
- 0.80%
- Butter
Use unsalted butter to coat the shallow baking dish.
- Quantity
- 7.5 g
- Scaling
- 1.50%
Method
- Preheat a conventional oven to 170 C with no fan.
- Slice the potatoes uniformly with a mandoline; do not rinse.
- Combine salt, pepper, and garlic for distribution between the layers.
- Butter a shallow baking dish thoroughly.
Technique Applications
| Technique | Controls | Purpose |
|---|---|---|
| Mandoline slicing | Uniform 2–3 mm slices | Ensure the centre cooks before the top browns. |
Phase Outputs
| Key | Phase Output | Description |
|---|---|---|
| sliced-potatoes | Sliced potatoes | Starchy potato slices and mixed seasoning ready for layering. |
PHASE B — ASSEMBLE THE GRATIN
Ingredient Uses
- Heavy cream
Use 35% cream; optionally warm to about 40 C.
- Quantity
- 350 g
- Scaling
- 70.00%
Method
- Warm the cream gently to about 40 C if desired.
- Layer the sliced potatoes tightly and evenly, distributing the mixed salt, pepper, and garlic between layers.
- Pour the cream over until the potatoes are just covered.
- Tap the dish lightly to release trapped air.
Technique Applications
| Technique | Controls | Purpose |
|---|---|---|
| Layered assembly | Even layers with seasoning distributed between them | Season the potato throughout and allow cream to reach every layer. |
Phase Outputs Used
| Phase Output | Use |
|---|---|
| Sliced potatoes | Layer all of sliced-potatoes with the seasoning. |
Phase Outputs
| Key | Phase Output | Description |
|---|---|---|
| assembled-gratin | Assembled gratin | Seasoned potato layers covered with cream. |
PHASE C — BAKE
Method
- Cover the dish loosely with foil and bake at 170 C, no fan, for 45 min.
- Remove the foil and bake for another 30–40 min until lightly golden and fully tender at the centre.
- Check that the centre reaches 93–96 C.
Principles
- Starch gelatinisation — Potato surface starch thickens and binds the cream as it heats.
- Cream emulsion stability — Gentle, even oven heat limits separation.
Phase Outputs Used
| Phase Output | Use |
|---|---|
| Assembled gratin | Bake all of assembled-gratin. |
Phase Outputs
| Key | Phase Output | Description |
|---|---|---|
| baked-gratin | Baked gratin | Tender gratin ready to set before slicing. |
PHASE D — REST AND SERVE
Method
- Rest the baked gratin for at least 30 min before slicing.
- Slice cleanly with a sharp knife and serve warm rather than molten.
Principles
- Carryover cooking — The hot gratin continues to settle as its starch network firms during rest.
Phase Outputs Used
| Phase Output | Use |
|---|---|
| Baked gratin | Rest and slice all of baked-gratin. |
FAILURE MODES
| Symptom | Likely cause | Corrective action |
|---|---|---|
| Cream looks grainy or split | Oven heat was too high or fan convection made hot spots. | Bake at 160–170 C without a fan and keep the initial foil cover. |
| Centre is raw while the top is dark | Slices were too thick or cream did not penetrate the layers. | Slice uniformly at 2–3 mm and make sure cream reaches each layer. |
| Gratin collapses when sliced | It did not rest long enough to set. | Rest for at least 30 min before slicing. |