The Perfect Gratin Dauphinois: A Classic French Dish without Cheese, Eggs, or Gluten!

Welcome to our kitchen, where we’re about to embark on a culinary journey to master the art of Gratin Dauphinois – a traditional French dish cherished for its creamy texture and rich flavors. But what makes this recipe truly exceptional is its unique twist: No cheese, no eggs, and no gluten! Yes, you read that right. We’re diving into the real, authentic recipe of Gratin Dauphinois that stays true to its roots while accommodating various dietary preferences.

Why It’s Great

What sets this Gratin Dauphinois apart is its simplicity combined with exquisite taste. By omitting cheese, eggs, and gluten, we allow the natural flavors of the potatoes, butter, cream, and garlic to shine through, resulting in a dish that’s pure, indulgent, and utterly satisfying. Plus, with minimal ingredients and straightforward instructions, you’ll find that mastering this recipe is easier than you think.


  • 1.8 kg of potatoes (choose starchy varieties like Maris Piper or Dutch potatoes)
  • Approximately 60 grams of butter
  • 600 ml whipping cream (UK: single cream)
  • 1 clove of garlic
  • Salt and pepper to taste


  1. Prepare the Potatoes: Peel and rinse the potatoes, then slice them thinly using a mandolin. Do not rinse the slices to preserve the starch content, which helps achieve the desired texture.
  2. Prepare the Dish: Rub a large gratin dish with a halved garlic clove for a subtle flavor. Grease the dish with butter.
  3. Layer the Gratin: Arrange a layer of potato slices in the dish, sprinkling with salt, pepper, and optional nutmeg. Dot with small pieces of butter. Repeat layering until the dish is nearly full, leaving about 3 centimeters of space from the top.
  4. Add the Cream: Pour the whipping cream over the potato layers, ensuring even coverage. Finish with a final layer of butter.
  5. Bake: Preheat the oven to 160°C and bake the gratin for approximately 1 hour and 45 minutes, or until golden brown and tender.

Kitchen Equipment Needed

  • Mandolin slicer (for thinly slicing potatoes)
  • Large gratin dish
  • Oven

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place individual servings in the oven or microwave until warmed through.

Food Pairings

Gratin Dauphinois pairs beautifully with a crisp green salad dressed with a tangy vinaigrette to cut through the richness of the dish. For a complete meal, serve alongside roasted vegetables or grilled meats for added depth of flavor.


Q: Can I use other types of potatoes? A: While Maris Piper and Dutch potatoes are recommended for their starch content, you can experiment with other varieties to suit your taste preference.

Q: Can I substitute the whipping cream with milk? A: Some recipes call for a combination of cream and whole milk, but using solely whipping cream yields excellent results. Feel free to adjust according to your dietary needs.

Q: Can I freeze Gratin Dauphinois? A: It’s not recommended to freeze this dish as the texture may become grainy upon thawing. However, you can prepare the gratin ahead of time and refrigerate it before baking for convenience.


In conclusion, Gratin Dauphinois is a timeless French classic that’s both versatile and comforting. With its velvety texture and heavenly aroma, it’s sure to become a favorite in your culinary repertoire. So why wait? Gather your ingredients, preheat your oven, and let’s create magic in the kitchen together. Don’t forget to share this recipe with your friends and subscribe to our blog for more culinary inspiration!

Bon appétit!

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