Gratin Dauphinois

A unique vegetarian side dish adding love to almost any meal!


Gratin Dauphinois is always a family or entertaining favorite. With its beautiful presentation, luscious taste, and vegetarian ingredients – everyone will love your gratin the way Chef Antoine Lours recommends you to prepare it.

Adding a gratin to your meal will make your entertaining or dishes unique as it is not a side dish you will find often at American restaurants or worldwide.

Relatively easy to make (although Antoine Lours always makes everything in the kitchen look easy!) – it will be a great fit for your group dinner party or family lunch!

Gratin Dauphinois


  • 1kg potatoes
  • 70 cl of milk
  • 250 g of heavy cream
  • garlic
  • 4 tablespoons of butter
  • one tablespoon of nutmeg
  • salt
  • pepper


  • 1

    Preheat the oven to 350 Fahrenheit

  • 2

    Wash, dry and cut the potatoes into 2 cm slices.

  • 3

    Pour the milk into a pan and start heating it until it starts to slightly boil

  • 4

    Add the heavy cream to your milk, then salt pepper, and nutmeg

  • 5

    When well mixed together add the potatoes sliced. Let it cook for 20 minutes, don’t let the milk or the potatoes stick to the pan using a wooden spoon.

  • 6

    Now start buttering and applying some garlic into your oven-dedicated dish.

  • 7

    Pour the milk and potatoes into your buttered dish and cover it with small pieces of butter

  • 8

    Time to put your dish for 1:30 hours in the oven, cover it with foil if it starts to golden too much, and enjoy it.

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