Gratin Dauphinois & Salade Lyonnaise (French Alpine Creamy Garlic Potato Gratin) – Authentic France Recipe
From the Dauphiné Alps: thinly sliced potatoes baked in nutmeg-and-garlic cream until golden and bubbling.
- Country of Origin
- 🇫🇷 France (Western Europe, Europe)
- Dietary Profile
- vegetarian
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Wafer-thin sliced Yukon Gold potatoes, Garlic-infused cream, Melted Gruyère and crisp green salad, Rubbed garlic clove, Freshly grated nutmeg
Ingredients for Gratin Dauphinois & Salade Lyonnaise (French Alpine Creamy Garlic Potato Gratin) (4 Servings)
- 1.25 lbs (or 2.5 cups) wafer-thin sliced Yukon Gold potatoes, prepped into bite-sized pieces
- 1.5 cups garlic-infused cream, washed and trimmed
- 1 cup melted Gruyère and crisp green salad
- 1 medium onion and 3 cloves garlic, finely minced with rubbed garlic clove
- 1.5 tbsp traditional France seasoning (freshly grated nutmeg, thyme, butter)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, rubbed garlic clove, and freshly grated nutmeg, thyme, butter for 3 minutes until fragrant.
- Combine wafer-thin sliced Yukon Gold potatoes and garlic-infused cream with the sautéed aromatics and layer evenly into the baking dish.
- Top with melted Gruyère and crisp green salad and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.