French style Gratin Potatoes


Here’s a classic recipe with guaranteed success for a creamy, delicious and easy-to-prepare gratin dauphinois (gratin with potatoes, onion, garlic cream, whole milk and nutmeg)! Enjoy!

5 from 1 vote

French style Gratin potatoes

Servings 8
Prep Time 30 minutes
Cook Time 45 minutes


  • 2 kg potatoes
  • 1 big yellow onion
  • 6 garlic cloves
  • 40 cl 30% fat liquid sour cream
  • 1 L whole milk
  • Nutmeg
  • Paprika
  • Pepper & salt
  • 50-100g Grated Gruyère cheese
  • Butter optional


  • Peel, rinse and finely chop the potatoes.
  • Halve garlic cloves.
  • Chop onion into strips.
  • In a large saucepan, bring the milk to the boil with nutmeg.
  • Once the milk is boiling, add the potatoes, lower the heat slightly and simmer for ten minutes.
  • Preheat the oven to 180°C.
  • Butter a large gratin dish. Using a skimmer, lay out the potatoes (with the garlic and onion).
  • In a bowl, pour about half the milk remaining in the saucepan. Add the liquid cream, and season with a hint of nutmeg, paprika, pepper and a little salt.
  • Pour the cream + milk mixture over the potatoes. Sprinkle with grated cheese and a few knobs of butter, if you like.
  • Bake for at least 45 minutes. Check the gratin with the tip of a knife: the potatoes should be very soft and easily pierced.


You can also try this recipe with other vegetables (in combination or not with other vegetables): sweet potato, parsnip, celeriac, butternut, for example…
Course: Main Course, Side Dish
Cuisine: French

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  1. 5 stars
    Il à l’air appétissant !

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