Some dishes earn their place at the Thanksgiving table not by being bold, but by being quietly perfect. Gratin Dauphinois — thinly sliced potatoes gently baked in cream — is one of those rare sides that feels both simple and luxurious. Silky, comforting, and subtly aromatic, it brings a touch of French elegance to an American feast without ever trying too hard.
Rooted in the Dauphiné region of the French Alps, this gratin is mountain cooking at its most refined: humble ingredients transformed through patience, warmth, and just the right amount of indulgence. Think chilly evenings, the scent of nutmeg drifting from the oven, and a dish that anchors the table as effortlessly as a well-chosen bottle.
For Thanksgiving, its golden layers pair beautifully with turkey and all the trimmings. Rich but balanced, classic yet adaptable — this is the side that quietly becomes everyone’s favorite.
Ingredients
1.65 lbs baking potatoes (Russet or Yukon Gold)
1 cup heavy cream
½ cup whole milk
½ tsp freshly grated nutmeg
½ tsp freshly ground black pepper
1 tsp salt
2 tbsp butter, room temperature
1 garlic clove, halved
(Optional) ⅓ cup Gruyère cheese, grated
Directions
Preheat the oven to 350°F (180°C) and position a rack in the middle.
Build your base. In a large pot over medium heat, combine the cream, milk, nutmeg, pepper, and salt. Bring just to a simmer — enough to release the nutmeg’s warmth without boiling.
Prepare the potatoes. Peel and thinly slice them (a mandoline makes quick, even work of it). Drop the slices directly into the simmering milk to prevent browning. Cover and cook for about 10 minutes, stirring occasionally, until just tender when pierced with a knife.
Prepare the dish. Rub the inside of your baking dish with the halved garlic clove, then coat it with one tablespoon of butter for richness and aroma.
Assemble. Pour the potatoes and creamy mixture into the dish, spreading evenly. Dot with the remaining tablespoon of butter.
Bake to perfection. Cover with foil (poke a small hole for steam) and bake for 30 minutes. Remove the foil, sprinkle Gruyère over the top if using, and bake uncovered for another 30 minutes until golden and bubbling.
Rest and serve. Let the gratin sit for at least 15 minutes before serving — that’s when it transforms from good to glorious.
Notes from Our Kitchen
No shortcuts: The key is slow baking. It allows the starch in the potatoes to thicken the cream naturally, creating that silky texture.
The garlic trick: Rubbing the dish instead of adding garlic to the mix gives subtle perfume without overpowering the flavor.
Add cheese… or don’t: Traditionalists skip it. But Gruyère adds a nutty finish that feels right for a festive table.
Pair it with restraint: This dish loves wines with freshness and minerality — they balance the richness without stealing the spotlight.
Perfect Pairings
Creamy, buttery, and deeply savory, Gratin Dauphinois shines when paired with wines that bring brightness, minerality, or delicate structure. Here are four Eno picks that elevate every bite:
Champagne Darmanville NV
Crisp, elegant bubbles cut cleanly through cream and butter. Expect ripe apple, citrus lift, and a hint of brioche — the perfect refresher between rich forkfuls.
Maison Deux Fleurs Mâcon-Villages
A beautifully textured Burgundy Chardonnay. Soft orchard fruit, gentle minerality, and subtle spice provide balance and clarity to the gratin’s richness.
Romuald Petit Morgon Vieilles Vignes
Old-vine Gamay with depth: blackberries, violets, and a touch of earth. Its energetic acidity keeps the pairing bright, making this a stunning red-wine option for the dish.
Pavelot Savigny-lès-Beaune Rouge
Classic, refined Burgundy. Silky red fruit, soft tannins, and a whisper of savory earth make it a natural companion for the gratin — elegant without overpowering.
A Toast to Simplicity
The beauty of Gratin Dauphinois lies in its restraint: just a few ingredients, prepared with intention, becoming something special. This Thanksgiving, let this timeless French classic bring comfort, warmth, and a bit of Alpine elegance to your celebration.
Find these bottles — and more Thanksgiving favorites — at Eno.
