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Gratin Dauphinoise

This traditional French casserole of thinly sliced potatoes with milk, cream, garlic, and Gruyere cheese, takes a little effort, but the result is a bubbling, indulgent accompaniment to a special meal.

  • Servings: 6

Source: Martha Stewart Living, March 2003


  • 2 tablespoons unsalted butter, room temperature, plus more for baking dish
  • 3 pounds (8 to 10 small) Yukon gold potatoes
  • 1 large garlic clove, minced
  • 1 1/4 cups milk
  • 1 cup heavy cream
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1 dried bay leaf
  • Freshly ground pepper
  • 3 ounces Gruyere cheese, finely grated (about 1 cup)


  1. Preheat oven to 400 degrees, with rack in center. Generously butter a 9-by-12-inch glass baking dish. Peel potatoes, and slice into 1/8-inch-thick rounds. Place slices in a bowl of cold water as you go to prevent discoloration.

  2. In a medium saucepan, combine garlic, milk, heavy cream, salt, nutmeg, and bay leaf. Bring just to a simmer over medium heat, and pour into prepared baking dish. Discard bay leaf.

  3. Drain potatoes in a colander, and transfer to baking dish. Using a large spoon, toss potatoes with milk mixture pressing down gently to distribute the potato slices evenly. Season with pepper. Dot with butter, distributing evenly over entire surface; sprinkle with cheese.

  4. Place in oven; bake until potatoes can be pierced with a fork and top is brown, 45 to 50 minutes. Serve immediately.

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