Some dishes don’t need reinventing — they just need the right bottle beside them. Gratin Dauphinois, the French classic of thinly sliced potatoes slowly baked in cream and milk, is one of those dishes. Simple, elegant, and utterly comforting, it’s proof that decadence doesn’t always require complexity.
Hailing from the Dauphiné, a historic province tucked into the French Alps, this gratin reflects the soul of mountain cooking — hearty, satisfying, and made with what’s on hand. Imagine cold alpine nights, the scent of butter and nutmeg wafting through a stone kitchen, and a bubbling dish emerging from the oven to anchor a family meal.
For Thanksgiving, this French favorite feels right at home. It’s a natural companion to roasted turkey, offering richness where you want it and balance where you need it. The creamy layers melt together into something golden and luxurious — a side dish so good it just might outshine the main course.
Ingredients
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1.65 lbs baking potatoes (Russet or Yukon Gold)
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1 cup heavy cream
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½ cup whole milk
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½ tsp freshly grated nutmeg
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½ tsp freshly ground black pepper
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1 tsp salt
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2 tbsp butter, room temperature
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1 garlic clove, halved
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(Optional) ⅓ cup Gruyère cheese, grated
Directions
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Preheat the oven to 350°F (180°C) and position a rack in the middle.
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Build your base. In a large pot over medium heat, combine the cream, milk, nutmeg, pepper, and salt. Bring just to a simmer — enough to release the nutmeg’s warmth without boiling.
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Prepare the potatoes. Peel and thinly slice them (a mandoline makes quick, even work of it). Drop the slices directly into the simmering milk to prevent browning. Cover and cook for about 10 minutes, stirring occasionally, until just tender when pierced with a knife.
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Prepare the dish. Rub the inside of your baking dish with the halved garlic clove, then coat it with one tablespoon of butter for richness and aroma.
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Assemble. Pour the potatoes and creamy mixture into the dish, spreading evenly. Dot with the remaining tablespoon of butter.
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Bake to perfection. Cover with foil (poke a small hole for steam) and bake for 30 minutes. Remove the foil, sprinkle Gruyère over the top if using, and bake uncovered for another 30 minutes until golden and bubbling.
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Rest and serve. Let the gratin sit for at least 15 minutes before serving — that’s when it transforms from good to glorious.
Notes from Our Kitchen
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No shortcuts: The key is slow baking. It allows the starch in the potatoes to thicken the cream naturally, creating that silky texture.
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The garlic trick: Rubbing the dish instead of adding garlic to the mix gives subtle perfume without overpowering the flavor.
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Add cheese… or don’t: Traditionalists skip it. But Gruyère adds a nutty finish that feels right for a festive table.
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Pair it with restraint: This dish loves wines with freshness and minerality — they balance the richness without stealing the spotlight.
Perfect Pairings
Creamy, buttery, and deeply savory, a Gratin Dauphinois calls for wines that bring lift and contrast. Here are three that shine alongside it:
Champagne Darmanville NV
Nothing balances decadence like bubbles. This crisp, toasty Champagne cuts through cream and butter with elegance. Notes of brioche, citrus, and green apple bring brightness to every bite, making it a brilliant starter — or the perfect match for your Thanksgiving spread.
Château Vignecourt Chablis
Chablis and potatoes in cream are a match made in Burgundy. This wine’s minerality and restrained citrus add precision to the dish’s richness, while its subtle saline edge makes the flavors pop. Think of it as a sip of clarity between forkfuls of luxury.
Armand Heitz Bourgogne Rouge
If you prefer red, this delicate Pinot Noir offers red cherry, forest floor, and soft spice — a graceful counterpoint to the gratin’s creamy texture. Its supple acidity keeps the pairing fresh and refined, proving that elegance doesn’t have to shout.
Jean-Marc Burgaud Beaujolais “Les Vignes de Lantignié”
For a lighter red with French charm, this Gamay from Beaujolais brings vibrant red fruit, soft florals, and a hint of spice. Its bright acidity and silky texture cut beautifully through the richness of the gratin, creating a pairing that’s as effortless as it is refined. It’s a lovely choice for those who prefer something elegant yet refreshingly versatile at the Thanksgiving table.
A Toast to Simplicity
The French have a saying: “La simplicité est la sophistication suprême” — simplicity is the ultimate sophistication. This Thanksgiving, Gratin Dauphinois embodies that idea beautifully. A few humble ingredients, a little patience, and the right wine can turn your table into something unforgettable.
Find these bottles and more at your local Vinodivino.
