Potato Gratin Recipe Without Cream (Dauphinoise)
Rich, cheesy, and perfectly golden — this Potato Gratin (Dauphinoise) is made without cream yet tastes just as indulgent! A simple French-style side dish that pairs beautifully with roast meats, chicken, or a cozy vegetarian dinner.
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Servings: 3 Persons
Calories: 240kcal
Equipment
- Shallow baking dish
Ingredients
- 3 Potatoes Medium Size (waxy or all purpose potatoes)
- 1 tablespoon Butter salted
- 1 tablespoon Flour All purpose flour
- 1 Glass Milk - 1 Glass Full Fat (for best result)
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- ¼ teaspoon Paprika
- 1 cup Mozzarella Cheese shredded
- Parsley for garnish finely chopped
Instructions
Prepare Potatoes
- Start by peeling and thinly slicing the potatoes — aim for slices about ⅛ inch thick. You can use a mandoline slicer for perfect, even layers.
- To remove excess starch and help them cook evenly, soak the slices in cold water for 5 minutes, then rinse and drain well. This little trick keeps your gratin tender and prevents the layers from sticking together.
Make Gratin Sauce Without Cream
- In a medium pan over low heat, melt butter and stir in all-purpose flour. Cook for 1–2 minutes until it turns slightly golden and smells nutty — this helps remove the raw flour taste.
- Slowly pour in milk, whisking constantly to keep the sauce silky smooth (no lumps allowed!).
- Once it thickens slightly, season with salt, black pepper, and a pinch of paprika for a gentle warmth. Keep stirring until your sauce looks creamy and glossy — that’s your perfect cream-free gratin base.
Layer The Gratin
- Grease a baking dish with butter or oil. Arrange a layer of sliced potatoes, pour some of the sauce evenly over them, and sprinkle a generous handful of shredded cheese (Gruyère, cheddar, or mozzarella all work beautifully).
- Repeat the layering process until all the potatoes and sauce are used — finishing with a cheesy top layer. Cover the dish tightly with aluminum foil to help the potatoes steam and soften during baking.
Bake
- Place your dish in a preheated oven at 220°C (428°F) and bake for 1 hour or until the potatoes are tender when pierced with a knife.
Broil For Signature Golden Top
- Remove the foil carefully and sprinkle a final layer of mozzarella or your favorite melting cheese on top.
- Switch the oven to broil (or bake from the top) for about 5 minutes, until the surface turns beautifully golden, bubbly, and crisp — the hallmark of a perfect au gratin!
Serve
- Let it rest for 5–10 minutes before serving — this helps the layers set and makes slicing easier. Serve warm as a side for roast chicken, beef, or your favorite main dish, and get ready for everyone to ask for seconds!
Video
Notes
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Here are a few tips and tricks for beginners trying au gratin at home:
- Best Cheese for Gratin: Cheese is the star of any gratin — it adds flavor, creaminess, and that irresistible golden crust. Traditional recipes call for Gruyère, but it can be expensive. I love using a mix of cheddar and mozzarella — they melt beautifully, brown evenly, and give a rich, cheesy taste at a fraction of the cost.
- Ideal Baking Dish: Choose a shallow baking dish to ensure even cooking and a beautifully browned top. An 11 x 7-inch dish works perfectly, but feel free to use whatever you have — just remember that deeper dishes may need a slightly longer baking time.
- Best Potatoes to Use: Use starchy or all-purpose potatoes (like Yukon Gold or Desiree) for the creamiest, most flavorful gratin. They hold their shape but become tender and melt-in-your-mouth after baking.
- Cream Alternatives: If you’re skipping cream, full-fat milk is your best friend. It gives a smooth, silky sauce that keeps your gratin rich without being heavy.
- Don’t Overpour the Sauce: Pour just enough sauce to coat the potato layers. Too much will make the gratin runny and watery after baking.
- Dry the Potatoes: Before layering, make sure the potato slices are well-drained and patted dry. Wet or watery potatoes can make the dish soggy and prevent a crisp top.
- Wrapping & Broiling: Cover the dish with foil during the first part of baking. After 1 hour, remove the foil, top with mozzarella or your favorite melting cheese, and broil for a few minutes. This gives the gratin its signature golden, bubbly, au gratin finish.
Nutrition
Serving: 1cup | Calories: 240kcal
