Pan-Fried Gratin Dauphinois: Melt-in-Your-Mouth and No Oven Required

Yes, gratin dauphinois turns out great in a skillet: you cook the potato slices directly in the milk and cream, covered and over low heat, for 35 to 40 minutes. All you need is a wide, deep skillet with a lid.

You won't get that golden crust from the oven, but you'll have a super-creamy gratin. That's my go-to when the oven is occupied, or when I'm cooking on the stove in the summer kitchen, under the pergola.

Ingredients for 4 people

• 1 kg of floury or mixed-type potatoes (Bintje, Agria, Monalisa)
• 50 cl of whole milk
• 25 cl of whole liquid cream
• 2 cloves of garlic
• 20 g of butter
• 2 level teaspoons of fine salt (about 10 g)
• 1/4 teaspoon of grated nutmeg
• Freshly ground white pepper

For 2 people, use 500 g of potatoes, 25 cl of milk, and 12 cl of cream in a 24-cm skillet: the cooking time remains about the same.

Preparation: 20 min · Cooking: 40 min · Rest: 10 min

• A 28-cm sauté pan or deep skillet with a lid
• A mandoline, or a good knife and a little patience
• A flexible spatula

The Step-by-Step Recipe

1. Peel the potatoes, pat them dry with a dish towel, and cut them into 3-mm-thick rounds. Don't rinse them after cutting: their starch will thicken the cream.
2. Rub the bottom of the skillet with a clove of garlic cut in half, then melt the butter in it over medium heat. Add the other clove, crushed.
3. Pour in the milk and cream, add the salt, nutmeg, and pepper, and bring just to a simmer. Keep a close eye on it—the milk foams up quickly.
4. Add the rounds, spacing them apart, then let them cook for 10 minutes over low heat, uncovered. Gently run a spatula along the bottom every 2 minutes to prevent anything from sticking.
5. Smooth out the surface, arrange the nicest slices on top, cover, and reduce the heat to low. Let cook for 20 to 25 minutes without stirring.
6. Check with the tip of a knife: it should go in easily. If the cream is still too runny, remove the lid and let it reduce for 5 minutes.
7. Turn off the heat and let it rest, covered, for 10 minutes. The cream will finish thickening, and the slices will hold their shape when served. Let's eat!.

My Cooking Tips

• If using a gas stove, place a diffuser under the sauté pan; if using an induction cooktop, keep the heat on low. The milk and cream will scorch as soon as the heat gets too high.
• A cast-iron casserole works even better than a skillet: it distributes heat evenly and food is less likely to stick. Use the same method, and cook covered for 35 to 40 minutes.
• If you want the top to be golden brown and your sauté pan has a handle that can handle it, place it under the broiler for 5 minutes. Otherwise, a quick blast with a kitchen torch will do the trick.
• No cheese: authentic Dauphinois doesn't contain any, and if you cooked it in a skillet, it would stick to the bottom.

Under the pergola: how to serve

This gratin goes well with anything cooked on the griddle: lamb chops, herb sausages, duck breast, or grilled chicken breast. Add a lamb's lettuce salad and a Bandol red—in moderation—and everyone will be gathered around the table as the October sun sets over the garden.

Leftovers can be stored in the refrigerator for 2 days, covered with plastic wrap. To reheat them, return them to the skillet with 2 tablespoons of milk, cover, and cook over low heat for 8 to 10 minutes.

Your Questions

How do you make a gratin in a skillet?

Cut the potatoes into thin slices, par-cook them for 10 minutes in seasoned milk and cream, then finish cooking them, covered, over low heat for about 20 minutes. The key is to use a sauté pan wide enough so that the layer isn’t more than 4 or 5 cm thick.

How do you make a gratin without an oven or a microwave?

In a skillet, sauté pan, or cast-iron casserole dish, cooked on the stovetop, just like in this recipe. The lid traps the steam and cooks the top layers; the result is a melt-in-your-mouth gratin, just without the crispy top.

Can you bake gratin dauphinois in a saucepan?

Yes, but a saucepan is often narrow and tall: the layers at the bottom cook faster than those on top. Save it for small portions—enough for 2 or 3 people—and stir gently for the first 10 minutes.

Which potatoes should you choose?

Floury or mixed varieties, such as Bintje, Agria, or Monalisa: their starch produces a well-bound cream. Potatoes with very firm flesh hold up better during cooking but result in a less creamy gratin.