Gratin Dauphinois Air Fryer Potato Recipe

Home » Recipe/Cooking » Western Recipes » Gratin Dauphinois Air Fryer Potato Recipe

Hello! Today’s recipe is gratin dauphinois — a dish that takes a little while to cook but is genuinely simple to make and light to enjoy, using either an oven or an air fryer. The name sounds fancy, but it just means a gratin that originated in the Dauphiné region. Origins aside, I’ve tweaked it my own way to suit Korean tastes and make it easy. So, shall we get into the recipe?

Table of Contents

📋 At a Glance

Dish: Gratin Dauphinois
Equipment: oven or air fryer (150–160°C / 300–320°F)
Main ingredients: 400–500 g potato, 200–250 ml heavy cream, 250 ml milk, butter, minced garlic, salt, pepper (Gruyère and Parmesan optional)
Time: 20 min prep / 60–90 min cook
Difficulty: easy (few ingredients; just layer and bake)

Gratin Dauphinois Ingredients

So let’s look at the ingredients. Since this is a slightly simpler version than a traditional gratin dauphinois, there aren’t as many ingredients as you’d think. It’s a simple dish to begin with, mind you!

[Gratin Dauphinois Ingredients]

400–500 g potato
1/3 tbsp minced garlic
1 tbsp butter
200–250 ml heavy cream
250 ml milk
a little salt and pepper
Gruyère cheese, Parmesan cheese (optional)
thyme, parsley flakes (optional)

[Gratin Dauphinois Recipe Summary]

In a pot, add 250 ml milk, 200 ml heavy cream, salt, and pepper, and bring to a gentle simmer. Heat over medium until it just starts to bubble, then lower to low heat and cook for only about 8–10 minutes.
Peel 500 g of potatoes and slice them 2–3 mm thick.
Preheat the oven to 150°C. An air fryer works too.
Spread butter evenly over the gratin dish. Lightly rubbing on some minced garlic is nice too (just enough for aroma).
Lay potatoes on the bottom of the gratin dish first, scatter small bits of butter evenly on top, then tuck in or grate Gruyère cheese here and there.
Pour just a little of the simmered cream over the potatoes. Add any herbs you like, too.
Repeat steps 5–6 to build up the layers. On the very top, optionally grate over some Parmesan.
Bake in the preheated oven at 150°C for 60–90 minutes. If the cream is still slightly loose when you take it out, give it another 10–20 minutes.
Finally, lightly sprinkle thyme and parsley flakes on top. Fresh herbs work too.

🧄 Use the garlic just for a hint of aroma.
🥘 If you’re cooking it in an air fryer, cover the top with cooking foil and poke holes in it.
🥔 To cook a larger batch (around 1–1.2 kg of potato), increase the cream and milk by about 1.6–2x. The butter and garlic can vary a little depending on the size and volume of your gratin dish. For this, use a wide gratin dish rather than a deep one!
🥧 If you pack the gratin dish too full, the ingredients can boil over, so leave it slightly under-filled! A wide gratin dish is best.

🍗 Prep time 20 min
🧆 Cook time 60–90 min

Tips for Choosing Ingredients

Since I’m keeping it simple, I’ll use this kind of heavy cream that’s easy to find at the store. Traditional gratin dauphinois doesn’t include cheese, but if you get hold of some Gruyère and add a little like this, it turns a touch greasy yet gives a pretty nice flavor.

I bought 500 g of potatoes already peeled at the store. Prepare a gratin dish of a suitable size. Just avoid the overly deep type!

Prepping the Gratin Dauphinois

So let’s start prepping. First, add 250 ml of milk and 200 ml of heavy cream to a suitable pot. Then add salt and pepper and simply bring it to a gentle simmer.

Heat the milk and cream over medium until just before they start to bubble, then lower to low heat and cook for only about 8–10 minutes. Just give it a light stir now and then so the cream doesn’t scorch or clump.

Slicing the Potatoes

While the cream cooks, slice the potatoes 2–3 mm thick. I was making two dishes, so my amount is on the larger side, but it’s better to have potatoes left over than to come up short.

Cooking the Gratin Dauphinois

The finished cream turns slightly thick; just take it off the stove and let it cool a bit. While you handle the rest of the cooking, preheat the oven to 150–160°C in advance. You can also set up an oven-type air fryer for this.

Buttering the Dish and Adding Garlic

First, spread butter evenly over the gratin dish. At this point, lightly rubbing on a thin layer of minced garlic just for a hint of aroma is nice too! Usually you’d mince or cut garlic and use a moderate amount, but honestly, from a Korean perspective, adding just that little doesn’t bring out much flavor. Haha.

Layering the Potato and Cream

Next, lay the thinly sliced potatoes on the bottom of the gratin dish, overlapping them slightly. Scatter small bits of butter evenly over the potatoes, then pour just a little of the simmered cream on top.

I also tucked in some Gruyère cheese here and there as an option! If there’s a type of herb you like, feel free to scatter it on as well. That said, adding cheese makes a bit of grease rise to the top later, so it helps to keep that in mind.

Like lasagna, repeat potato, butter, Gruyère, and cream to build up about 4–5 layers. To taste, you can optionally grate some Parmesan over the very top.

The most important thing is how much cream you add! That day, since I was eating it with roast chicken, I added a touch too much cream so it’d be softer. If you adjust the amount well, you can cook it slightly crisp or soft like mine, so keep that in mind. For a crispier result, cook the cream a bit thicker.

Baking in the Oven

Bake the prepared dish in the preheated oven at 150–160°C for 60–90 minutes. If the cream sauce still looks a bit loose when you take it out, give it another 10–20 minutes! At the end, you can lightly sprinkle on dry parsley for a finishing touch.

Gratin Dauphinois Photo Gallery

The Finished Gratin Dauphinois

And there you have it — the finished gratin dauphinois. I made mine with a touch more cream to eat it a bit softer.

You’d usually expect a crisp top and a soft bottom. But since I used domestic potatoes, the bottom turns dry and dense like steamed potato. So if you add cheese and a little more cream to make it mellow, the texture may differ a bit but it’ll still taste pretty good.

There’s also a method where you pre-roast the potatoes a little, but that takes far too much effort. Either way, once you add the cheese, it ends up tasting a bit like cheesy potatoes, but you’ll be able to enjoy it well enough.

That day I ate it with roast chicken, a recipe I shared before! It’s pretty good as a side dish, but since it’s mostly carbs, I’d recommend eating it with some kind of meat. Haha. It’s a flavor you absolutely won’t regret. If you’re cooking a holiday roast, this gratin is an easy, crowd-pleasing side to bake alongside it.

For the origins and the classic recipe of this dish, check out the Gratin dauphinois article on Wikipedia.

Frequently Asked Questions

Q. What temperature and how long do I bake gratin dauphinois?

Bake it in a preheated oven (or oven-type air fryer) at 150–160°C for 60–90 minutes. If the cream sauce still looks loose when you take it out, give it another 10–20 minutes. In an air fryer, cover the top with foil and poke holes in it.

Q. What ingredients do I need, and how do I make gratin dauphinois?

The basics are 400–500 g potato, 200–250 ml heavy cream, 250 ml milk, butter, minced garlic, and salt and pepper. Simmer the milk and cream into a sauce, then layer 2–3 mm potato slices with butter, cheese, and cream — lasagna-style, about 4–5 layers — and bake. Gruyère and Parmesan are optional.

Q. How do I make gratin dauphinois soft or crisp?

Personally, I adjust the texture with the amount of cream. Plenty of cream makes it soft and mellow; cooking the cream a bit thicker and using less makes the top crisp. Domestic potatoes can turn dry at the bottom, so adding cheese and cream makes it tastier.

image sources

치즈 그뤼에르 조리 팁: Copyright PAKOC https://pakoc.net
허브 타임 파슬리 사용법: Copyright PAKOC https://pakoc.net
조리시간 분 요리: Copyright PAKOC https://pakoc.net
오븐 도 조리 온도: Copyright PAKOC https://pakoc.net
조리 과정 단계별 설명: Copyright PAKOC https://pakoc.net
부드러운 식감 조절 팁: Copyright PAKOC https://pakoc.net
감자 요리 재료 전문: Copyright PAKOC https://pakoc.net
생크림 우유 조리 비율: Copyright PAKOC https://pakoc.net
치즈 부드러운 맛 비결: Copyright PAKOC https://pakoc.net
그라탕 완성 맛있는 갤러리: Copyright PAKOC https://pakoc.net
조리 과정 자세한 설명: Copyright PAKOC https://pakoc.net
오븐 에어프라이어 사용법: Copyright PAKOC https://pakoc.net
감자 그라탕 재료 소개: Copyright PAKOC https://pakoc.net
버터 향 강한 조리법: Copyright PAKOC https://pakoc.net
조리 시 유의사항 팁: Copyright PAKOC https://pakoc.net
그라탕 도피누아 변형 레시피: Copyright PAKOC https://pakoc.net
부드러운 크림 조리 팁: Copyright PAKOC https://pakoc.net
그라탕 완성 식감 비교: Copyright PAKOC https://pakoc.net
한국식 그라탕 변형 레시피: Copyright PAKOC https://pakoc.net
재료 준비 순서 안내: Copyright PAKOC https://pakoc.net
버터 골고루 바르는 방법: Copyright PAKOC https://pakoc.net
부드러운 맛 조절 팁: Copyright PAKOC https://pakoc.net
그라탕기 선택 요령: Copyright PAKOC https://pakoc.net
생크림 크림 조리 비율: Copyright PAKOC https://pakoc.net
간단한 그라탕 요리 설명: Copyright PAKOC https://pakoc.net
다진마늘 향 조리 팁: Copyright PAKOC https://pakoc.net
마늘 사용 조리 비법: Copyright PAKOC https://pakoc.net