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Jean-Georges's Gratin Dauphinois

Jean-Georges Vongerichten, owner of Prime Steakhouse, at the Bellagio Hotel in Las Vegas, shares his recipe for this Prime favorite.

  • servings: 4




  • 2 large Idaho potatoes, peeled and cut into 3/4-inch cubes, unwashed
  • Coarse salt
  • 4 cups heavy cream
  • 1/2 head garlic, sliced horizontally
  • Freshly ground white pepper
  • Freshly grated nutmeg
  • 1 to 2 tablespoons freshly grated Parmigiano-Reggiano cheese


  1. Step 1

    Place potatoes in a small saucepan covered with cold water and add a pinch of salt. Bring to a boil over high heat, and cook for 1 1/2 minutes. Remove from heat, and drain.

  2. Step 2

    Heat heavy cream in a medium saucepan with garlic over medium-low heat until reduced to 2 cups, about 30 minutes. Add drained potatoes, salt, pepper, and nutmeg. Cook over medium heat, stirring occasionally, until potatoes are tender, about 15 minutes.

  3. Step 3

    Remove garlic, and divide cooked potatoes between two 6-inch round gratin dishes or one large gratin dish. Sprinkle with cheese, and place under broiler until golden.

Martha Stewart Living Television, February 1999