How to Make Gratin Dauphinoise Without Cream

Co-authored by wikiHow Staff

Last Updated: October 21, 2021 Approved

Gratin dauphinoise is a classic French dish that features thinly sliced potatoes in a rich, creamy sauce. To get its decadent texture, traditional versions use heavy cream, but for many people, cream has too much fat and cholesterol to be part of a healthy diet. Fortunately, you can still make a delicious gratin dauphinoise without cream. Substitute fat-free or non-dairy milk, a small amount of light butter, and plenty of herbs and spices so you wind up with a tasty dish that you don't have to feel guilty about eating.

Ingredients

1 clove garlic, peeled
Olive oil spray
6 medium Yukon Gold potatoes
2 tablespoons (28 g) light butter, melted
Salt and white pepper, to taste
½ teaspoon (1 g) garlic powder
1 ½ cups (162 g) Gruyere cheese, finely grated
1 cup (273 ml) fat-free milk
1 bay leaf
2 teaspoons (3 g) thyme
¼ teaspoon (½ g) nutmeg

Part 1

Part 1 of 3:

Readying the Oven and Baking Dish

1
Preheat the oven. To ensure that the oven is hot enough to bake the gratin, you must preheat it. Set the temperature to 425°F (220°C), and allow it to fully heat.^{[1]
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2
Rub the garlic clove over a shallow baking dish. For the gratin, you’ll need a fairly shallow baking dish. Use a clove of peeled garlic to rub down the interior of the dish. This helps season the dish so the gratin has an extra level of flavor.^{[2]
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- A ceramic pie or tart dish works best for making the gratin.
- You can discard the garlic clove after you’ve rubbed down the baking dish or save it for another recipe.
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3
Mist the dish with olive oil spray. Hold the bottle of spray 5- to 6-inches (13- to 15-cm) from the baking dish and evenly coat the entire interior. Be careful not to disturb any of the garlic on the inside of the dish.^{[3]
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Part 2

Part 2 of 3:

Creating the Gratin Layers

1
Peel and cut the potatoes into thin slices. For the gratin, you’ll need 6 medium Yukon Gold potatoes. Peel the potatoes, and then use a sharp knife to cut them into slices that are no thicker than ⅛-inch (3-mm).^{[4]
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- You’ll know the potatoes are the right thickness if they look thin enough to fry up as potato chips.
- You can use a mandoline to slice the potatoes if you prefer.
2
Combine the potatoes, butter, salt, pepper, and garlic powder. Add the potatoes to a large bowl with 2 tablespoons (28 g) of melted light butter, ½ teaspoon (1 g) of garlic powder, and salt and white pepper to taste. Toss the ingredients well, so the potatoes are evenly coated.^{[5]
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3
Layer some potato slices and cheese in the baking dish. Arrange about half of the potato slices in a thin layer so they aren’t piled up on top of one another. Next, sprinkle about ¾ cup (81 g) of finely grated Gruyere cheese over the potatoes. Cover the cheese with the remaining potatoes.^{[6]
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4
Bring the milk, thyme, bay leaf, and nutmeg to a boil. Add 1 cup (273 ml) of fat-free milk, a bay leaf, 2 teaspoons (3 g) of thyme, and ¼ teaspoon (½ g) of nutmeg to a small saucepan. Heat the mixture on medium-high heat until it comes to a boil, which should take about 5 minutes.^{[7]
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- You can use a lactose-free or non-dairy milk, such as soy. Non-dairy milks tend to be thinner, though, so your finished gratin may not be as thick and creamy as traditional gratin dauphinoise.
5
Pour the milk mixture over the potatoes. Take the saucepan directly off the stove, and evenly distribute the milk mixture over the entire gratin. All of the potatoes should be doused with the liquid.^{[8]
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6
Sprinkle the rest of the cheese over the potatoes. Use the remaining ¾ cup (81 g) of finely grated Gruyere cheese to cover the top layer of potatoes. Distribute the cheese as evenly as possible to ensure that all of the potatoes are covered.^{[9]
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Part 3

Part 3 of 3:

Cooking the Gratin Dauphinoise

1
Cover the dish and bake the grain until the potatoes are tender. Once the gratin is fully assembled, place a piece of foil over the top of the baking dish. Add the dish to the preheated oven, and allow it to bake until the potatoes are fork tender, which should take 30 to 40 minutes.^{[10]
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2
Uncover the gratin and cook for another 10 minutes. When the potatoes are tender, take the foil off the baking dish and return the gratin to the oven. Continue cooking the gratin so the top layer of cheese begins to brown slightly.^{[11]
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3
Let the dish rest for several minutes before serving. Remove the gratin from the oven once it begins to brown on top. Leave the dish out on the counter for 5 to 10 minutes to help it set up a bit. Serve the grain while it’s still warm.^{[12]
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Community Q&A

Question

How many portions would this recipe typically serve?

Community Answer

This recipe makes six to eight servings unless you have to feed someone who eats a lot in one sitting, then it would be only two!
Question

Can you freeze Dauphinoise potatoes and if so, at what stage?

Community Answer

Considering that milk likes to sadly separate once the milk proteins freeze, vacuum-seal and freeze after Step 3. Thaw, then continue with Step Four when ready to complete the preparation. If you have used canned evaporated milk and/or cream instead of milk, then prepare the entire recipe and then freeze. Cream doesn't separate or get yucky once it thaws out.
Question

Can you keep it prepared in the fridge overnight and cook it the next day?

Community Answer

Yes. However, the instant freshness of just cooked gratin dauphinoise might be reduced. It will be good nonetheless.