Potato Gratin Recipe – Gratin Dauphinois from the Star Kitchen

potato gratin
Potato gratin in a porcelain baking dish.

Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

My Potato Gratin recipe I show you on this page. I got to know Gratin Dauphinois, as the recipe is called in French, during my apprenticeship in a restaurant that was awarded a star by the Michelin Guide. The gratin is absolutely simple and consists only of potatoes, cream, garlic, butter, salt, pepper, nutmeg and cayenne pepper. Optionally you can add thyme or some broth. The most important thing is, the original gratin comes without cheese on the table. The gratin is a popular side dish with meat and fish, it goes excellently with roast lamb and steak. Below you will find a few step-by-step photos of the recipe, which will help you cook it yourself.  Wish you good luck and a good appetite!

1. Gratin Shopping List

This list is handy if you are in the supermarket right now and want to buy the ingredients. You need it: You can find the exact ingredients in the recipe Gratin Dauphinois further down the page.
Potato casserole close-up
The potato casserole looks delicious. The preparation is very easy and you quickly get a good, home-cooked meal on the table.
The potato gratin is a similar recipe. Combined with other vegetables the gratin quickly becomes a vegetarian main course.

2. Do´s and Dont´s

I’m honestly a little excited right now. What I found today again in recipe excrescences, about the preparation of gratin is to the hair is tussle… the absolute Lowlights I present to you here:
It is enough to boil the garlic clove in the cream. The rubbing out of the form with 1/2 or with 12 garlic cloves you can generally save at this point…
Only use cream!
Do not use cheese or put only a little grated cheese on the potatoes in the last 10 minutes (briefly gratinated).
Do not use cream fraiche, cream cheese or yoghurt!
Potato gratin takes at least 45 minutes in the oven, 60 minutes for older stoves and inexpensive models. A good temperature is 175°C hot air.
The many peculiarities about cooking have produced the most wonderful style blossoms in the new age. I also found “blanching eggs“. I don’t want to annoy anyone here, it’s all about the children and the planet. Imagine that this food would be served in Germany’s best restaurants. Unimaginable? Exactly!

3. Prepare Gratin yourself, the Cooking Professional Tips

Please observe the following preparation tips during preparation:

4. Recipe Potato Gratin

Now I wish you good luck and later a good appetite. You can use the comment function to send me cooking questions.

Potato Gratin - Gratin Dauphinois Recipe

A recipe with Step by Step photos written by German Chef Thomas Sixt.

Servings 2
Calories 1223
Total Time 65 Min.
Potato gratin recipe from the star kitchen. Gratin Dauphinois with many good tips to prepare. Good success!

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potato gratin
Potato gratin in a porcelain baking dish.


Preparation Time

20 Min.

Cook Time

45 Min.


1 pc glove of garlic
0,5 l Cream (You can also use soy cream)
1/2 pc Vegetable broth (optional, at star restaurants we have used chicken broth)
1/2 tsp Salt
6 pinches white pepper
4 pinches nutmeg
3 pinches Cayenne pepper
700 g big potatoes (I use a waxy potato variety)
25 g butter
4 twigs thyme (optional!)


Ingredients for potato gratin
Potato gratin ingredients photographed on a kitchen board.

Put the ingredients on the table, wash the potatoes, prepare the slicer, spices, garlic and cream. Keep casserole dish and pot within reach.

Potato gratin cream sauce
Preparing the cream sauce for potato gratin.

Preheat the oven to 175°C. Peel the garlic and put it in a pot with the cream in half. Season the cream with salt, pepper, nutmeg, cayenne pepper and optional broth, bring to the boil and let simmer.

Peel the potatoes generously.

Slice the potatoes thinly
To get evenly thick potato slices, please use a kitchen slicer.

Cut the peeled potatoes into 2-3 mm thick slices.

Place the potato slices in the baking dish
Place the potato slices in a baking dish.

Spread a casserole dish with the butter. This is only necessary for porcelain moulds. With stainless steel and enamel crockery you can save on greasing. If necessary, season the potato slices with thyme and place them nicely in the mould.

Add the cream sauce to the potatoes
Add the prepared cream sauce to the potatoes.

Season the cream sauce and remove or mix the garlic. Pour the sauce through a sieve onto the potatoes. The potatoes may be covered with cream, otherwise the gratin will dry too much.

potato gratin
Potato gratin in a porcelain baking dish Recipes picture.

Cook the gratin in the oven for 45 minutes, then either serve it hot or let it cool down and cut it out to heat it up again if necessary. Since I often prepare gratin I have inserted the beautiful picture with porcelain form and not the picture of the stainless steel bowl here.


5. Calories, an Overview of Nutritional Values

6. Further Ideas for Potatoes and Side Dishes

Make your own french fries
Potato gratin with more vegetables
Fried potatoes
Baked potatoes
Potato fritter with apple compote
Simple potato pancakes
Potato fritter and roesti, potato pancakes with chives sauce

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