Gratin Dauphinoise (by my mentor Chef Jean-Jacques Galliffet)

Serves: 8

This classic, French regional side dish is the predecessor to scalloped potatoes. This recipe is an ode to my friend and chef mentor, Chef Jean-Jacques Galliffet, whom I apprenticed in 2005.

It is considered the first version, and with the proud heritage of this classical Rhone potato side dish, it's simplicity and surprising lack of cheese make it a geniuine masterpiece. It's four ingredients speak loudly to the the beauty of "less is more".

Yield: 8
Prep Time:
Cook Time:
Total Time:


2 teaspoons olive oil *use to grease 9x13" pan
2 cloves garlic chopped finely
3/4 cup heavy cream
2 pounds equivelent to 4 medium size Russet, 1 medium - Ryan rinsed well, dried ad peeled
2 cups Viva Low Fat 1% Milk, 1% + more if needed
1/4 teaspoon salt
1/8 teaspoon black pepper
equipment needed
• cutting board
• microplane or zester
• 1 medium mixing bowls
• 1 whisk
• 1 peeler
• 8-10” chef’s knife or hand-held chinese mandoline
• 1 baking pan - 9" x13"
• 1 spatula – rubber
• plastic wrap/film
• aluminum foil
general equipment
• paper towel
• spoons for tasting


Preheat oven to 425 degrees.

With the allotted olive oil, grease the sides and bottom of the 9” x 13” baking dish.

In a medium mixing bowl add the chopped garlic, heavy cream, salt and pepper together.

Peel the potatoes then quickly slice into 1/8" thick rounds (or thinner if you have a mandolin slicer) then add quickly into the bowl with cream mixture. To avoid the potatoes becoming oxidized (change colors) toss them evenly in the cream mixture.

After all the potatoes have tossed in cream, transfer and spread them out in an even layer across the greased baking dish.

Next, pour the milk over the potatoes until they are just covered. You may need a little more or less milk, depending on how many potatoes you cut and to what thickness.

Bake uncovered for 30-40 minutes. When potatoes are tender and a golden brown, they are almost done done. When most of the milk has evaporated and the bubling has subsided, they are ready.

Let cool for 5 minutes before serving, to assure they cool and the redidual liquid thickens, before serving.

TIP: If prepping the night before, cut and keep the potatoes soaking in water in the fridge. Strain well, then blot with a clean kitchen towel to remove excess moisture before tossing into the bowl with cream mixture.

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LCOM 11/17 Thanksgiving Starches / LCOM 11/17 Thanksgiving Starches