You can make this Gratin Dauphinoise without cream, just thinly sliced potatoes, a bit of nutmeg, butter, garlic, and some thyme. It’s a cool twist on the classic French dish. Works great for a simple dinner or when you’ve got friends over. Tastes good on its own, but feel free to add whatever sides you like to mix it up.
I’ve been whipping up this cream-free Potato Gratin for quick, healthy family meals. Swapping out heavy cream for milk keeps it light but still rich and creamy. It’s just potatoes, a sprinkle of nutmeg, a dab of butter, milk, a bit of garlic, some cheddar, and thyme. Super simple.
Great for cutting down on heavy cream without losing the creamy goodness. Plus, you can play around with different cheeses and spices to make it your own. Works as a veggie main with a salad or roasted veggies, or alongside meat for something heartier.
And, it’s perfect for prepping ahead. Just stack everything in the casserole and bake when you’re ready. Saves a ton of time, especially on those crazy busy days or when you’ve got guests coming over.
🥰 Why You Will Love This Recipe?
This classic French dish is a hit for any occasion, from a chill dinner at home to hanging out with friends and family. You can mix it up with different spices and cheeses to make it totally yours.
It’s lighter than the usual recipe since we’re using milk instead of heavy cream, but it still tastes creamy and rich. Plus, it’s easy enough to make, even if you’re not super confident in the kitchen or want to cook with your kids.
🥘 Ingredients and Substitutes
- Potatoes go for the crumbly, starchy kinds like Russets or Yukon Golds, the ones you’d use for mashed potatoes. They’ll give you that fluffy, creamy texture you want in Dauphinoise potatoes.
- Milk. If you’re after an even creamier texture, swap out milk for single cream. To cut down on calories, just thin the cream with a bit of water.
- Butter. Instead of butter, vegetable oil works fine. Choose a good quality oil for a tasty flavor boost.
- Seasonings. I stuck with the classics: nutmeg, thyme, and salt. Feel free to throw in rosemary, oregano, or chili flakes for some extra kick.
- Garlic. Not into garlic? Swap it for granulated garlic or skip it. Onions or leeks are great additions too.
- Cheese. I topped it off with cheddar for that crispy crust, but any cheese you like will do the trick.
👩🍳 Step-by-step Directions
First off, give those potatoes a good wash.
Pro Tip: Don’t wash the potatoes after slicing them. You’ll wash away the starch that makes them stick together and creamy.
Quick Note: You can use a mandoline slicer to make it easier to cut the potatoes into similar sizes.
Before you start layering everything in the casserole, preheat your oven to 355°F (180°C).
After slicing, layer ⅓ of the potatoes, herbs, garlic, butter, and milk in the casserole. Do this two more times to end up with three layers of potatoes with herbs, butter, and milk in between.
Cover the dish with aluminum foil to keep the top from burning and bake for 50-55 minutes at 355°F (180°C).
Then, take off the foil, throw some cheddar cheese on top, and bake for another 5-10 minutes until the cheese is melty and golden.
You’ll end up with creamy, cheesy gratin dauphinoise potatoes that are perfect served hot.
Enjoy that melt-in-your-mouth texture and cheesy goodness.
🍽️ Serving Suggestions
When I serve this up, I usually pair it with something like roasted chicken, a nice grilled steak, or some baked fish. If I’m going meatless, tossing it next to a green salad or some roasted veggies makes a solid, rounded-out meal.
Sometimes, I’ll chop the potatoes smaller and dish them out as a snack or appetizer.
🏆 Expert Tips. What to Pay Attention To?
For the best results, I swear by using a mandoline to get those potato slices nice and thin and all the same size so everything cooks up evenly.
And picking a good cheese is crucial—it really makes the dish.
Last but not least, watch the oven closely; overcooked potatoes turn into mush, and nobody wants that.
Answering Your Questions:
What is the difference Between Potato Dauphinoise and Gratin?
They’re pretty similar, both with thinly sliced potatoes in a creamy sauce. But, Dauphinoise usually sticks to potatoes, cream, and some spices, while gratin likes to party with other veggies and breadcrumbs, and often throws in more spices and herbs.
Why Is My Potato Dauphinoise Watery?
It’s probably because you went overboard with milk or didn’t let it bake long enough to let everything soak up properly.
Can You Make Potato Dauphinoise Without Cream
Totally doable. Swap in milk instead. You’ll still get that creamy vibe but in a lighter version.
What Are the Best Potatoes to Use for Dauphinoise Potatoes?
Go for the starchy ones like you’d use for mashed potatoes. Russet or Yukon Golds are my go-tos—they never let me down.
📋 Recipe Card:
Potatoes Dauphinoise Without Cream
Equipment
Ingredients
- 22 oz Potato
- 1 cup Milk
- 2 oz Butter
- ⅓ teaspoon Nutmeg
- 4 cloves Garlic
- ½ teaspoon Salt
- 1 teaspoon Thyme dried
- 4 oz Cheese
Instructions
- Cut the potatoes into thin slices.22 oz Potato
- Arrange ⅓ of them in a casserole in which you will bake them.
- Preheat the oven to 355°F (180°C).
- Add over the potatoes ⅓ of aromatic herbs, ⅓ of butter, ⅓ of garlic and ⅓ of milk.1 cup Milk, 2 oz Butter, ⅓ teaspoon Nutmeg, 4 cloves Garlic, 1 teaspoon Thyme, ½ teaspoon Salt
- Repeat the previous two steps two more times until you will finish all the ingredients.
- Cover the casserole with aluminum foil and bake in the oven for 50-55 minutes at 355°F.
- Remove the casserole from the oven, sprinkle shredded cheese and bake for another 5-10 minutes until the cheese melts.4 oz Cheese
Quick Note
I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑
Notes
- Pick potatoes that are rich in starch content. If you don’t know what to pick, go with Russet or Yukon Gold potatoes.
- Cut the potatoes thin and of the same size. You can use a mandoline slicer to make the process easier.
- Be careful not to overcook the potatoes, as they will become mushy.
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