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Beth's Gratin Dauphinois

Beth's Gratin Dauphinois
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Prep Time

< 30 minutes


Total Time

< 3 hours

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Fork and knife



Per Serving


2 pounds Idaho or russet potatoes, washed and peeled

1-¾ cups whole milk

1 cup whipping cream

2 tablespoons butter, softened

1 clove garlic, halved

1 teaspoon kosher salt

1 teaspoon black pepper

½ teaspoon ground nutmeg* *For best flavor, use a microplane or zester to grate your nutmeg fresh from a whole nutmeg. You will need about 1/4 of a whole nutmeg to equal 1/2 teaspoon once it is grated.


  • 1.
    Preheat oven to 325°F.
  • 2.
    Cut potatoes lengthwise into ⅛ inch thick slices.* *This is easiest to do with a mandolin, but if you don’t have one just cut them as thinly and evenly as possible with a knife instead.
  • 3.
    Mix milk and cream in medium bowl.
  • 4.
    Rub butter over bottom and up sides of 2-quart baking dish. Repeat with cut sides of garlic clove to infuse butter with flavor.
  • 5.
    Layer potatoes in a single layer in bottom of baking dish. shingling them slightly without gaps. Sprinkle potatoes evenly about ¼ of the salt, pepper and ground nutmeg.
  • 6.
    Gently pour about ¼ of the milk mixture over potatoes. Repeat layer of potatoes and seasonings, then pour milk ove. Repeat layers until all ingredients are used or until about ½ inch of space left in baking dish.* *The ½ inch of empty space is necessary to prevent milk from bubbling over while cooking.
  • 7.
    Place baking dish on cookie sheet; bake uncovered for 45 minutes or until top is fairly well browned. Tent loosely with piece of parchment or foil; bake 1-½ to 2 hours or until knife can be inserted very easily into center of potatoes. Cool 15 minutes before serving.

Nutrition Facts

Per Serving

Total Fat21g
Trans Fat.5g
Saturated Fat13g
Dietary Fiber2g