{"id":2745,"date":"2026-10-09T22:38:00","date_gmt":"2026-10-09T22:38:00","guid":{"rendered":"https:\/\/www.lapergolamarseille.fr\/epices-gratin-dauphinois\/"},"modified":"2026-10-09T22:38:00","modified_gmt":"2026-10-09T22:38:00","slug":"spices-for-gratin-dauphinois","status":"publish","type":"post","link":"https:\/\/www.lapergolamarseille.fr\/en\/spices-for-gratin-dauphinois\/","title":{"rendered":"Spices for Gratin Dauphinois: Which Ones to Use and How Much"},"content":{"rendered":"<p class=\"wp-block-paragraph\">The key spice in gratin dauphinois is freshly grated nutmeg, along with garlic, salt, and white pepper. That\u2019s all you need: you can simply steep a sprig of thyme and a bay leaf in the milk, or add a pinch of allspice for a warmer flavor.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I'll give you the measurements, followed by the creamy recipe that I serve on fall Sundays under the pergola, alongside a lamb shank.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">The Spices in Gratin Dauphinois and Their Measurements<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Nutmeg<\/strong> : About 1\/4 teaspoon of grated nutmeg per 1 kg of potatoes. Grate it just before using it; nutmeg in a jar loses its aroma quickly.<\/li>\n\n<li><strong>Garlic<\/strong> : 2 cloves per kilo\u2014one to rub on the dish, the other crushed into the milk.<\/li>\n\n<li><strong>White pepper<\/strong> : a few turns of the grinder. It's just as aromatic as the dark variety, without leaving any specks in the cream.<\/li>\n\n<li><strong>Fine salt<\/strong> : about 10 g per kilogram of potatoes. This is often what\u2019s missing from a bland gratin.<\/li>\n\n<li><strong>Thyme and Bay Leaf<\/strong> : 1 sprig and 1 leaf, steeped in milk and then removed.<\/li>\n\n<li><strong>Optional<\/strong> : a pinch of allspice (pepper, nutmeg, cloves, and ginger or cinnamon) or Espelette pepper.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Avoid: curry, smoked paprika, or a handful of herbes de Provence. They overpower the flavor of the potatoes and cream, and it would be a shame to ruin such a delicious gratin.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients for 6 people<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1.5 kg of floury potatoes (Bintje or Agria)<\/li>\n\n<li>75 cl of whole milk<\/li>\n\n<li>35 cl of whole heavy cream<\/li>\n\n<li>3 cloves of garlic<\/li>\n\n<li>30 g butter<\/li>\n\n<li>1\/3 teaspoon of freshly grated nutmeg<\/li>\n\n<li>15 g of fine salt<\/li>\n\n<li>Freshly ground white pepper<\/li>\n\n<li>2 sprigs of thyme and 1 bay leaf<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">For 2 people, use 500 g of potatoes, 25 cl of milk, and 12 cl of cream; use the same spices but reduce the amounts by two-thirds, and bake in a small baking dish for 45 to 50 minutes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Preparation:<\/strong> 25 min \u00b7 <strong>Cooking:<\/strong> 1 hr 10 min \u00b7 <strong>Rest:<\/strong> 15 min<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">The Step-by-Step Recipe<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>In a large saucepan, pour in the milk and cream. Add 2 crushed garlic cloves, the thyme, bay leaf, nutmeg, salt, and pepper. Bring to a simmer, turn off the heat, and let it steep for 10 minutes.<\/li>\n\n<li>Meanwhile, peel the potatoes and cut them into 3-mm-thick slices, without rinsing them. Preheat the oven to 160 \u00b0C.<\/li>\n\n<li>Remove the thyme and bay leaf, then taste the liquid: it should be well seasoned\u2014almost a little too much\u2014because the potato will absorb the salt.<\/li>\n\n<li>Add the slices to the saucepan and cook for 10 minutes over low heat, stirring gently: the starch will begin to thicken the cream.<\/li>\n\n<li>Rub a gratin dish measuring about 30 x 22 cm with the last clove of garlic, cut in half, then butter it with 10 g of butter.<\/li>\n\n<li>Add the potatoes and cream, and level it off: the liquid should come just up to the top of the last slices. Scatter the remaining butter in small pieces.<\/li>\n\n<li>Bake for 1 hour, until the top is golden brown and a knife slides in easily. If it browns too quickly, cover it with aluminum foil.<\/li>\n\n<li>Let it rest for 15 minutes outside the oven: this allows the gratin to set and the flavors to develop.<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1258\" height=\"798\" src=\"https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/epices-gratin-dauphinois-2.webp\" alt=\"Spices for gratin dauphinois on the table: grated nutmeg, garlic, white pepper, thyme, and bay leaf\" class=\"wp-image-2695\" srcset=\"https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/epices-gratin-dauphinois-2.webp 1258w, https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/epices-gratin-dauphinois-2-300x190.webp 300w, https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/epices-gratin-dauphinois-2-1024x650.webp 1024w, https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/epices-gratin-dauphinois-2-768x487.webp 768w, https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/epices-gratin-dauphinois-2-18x12.webp 18w\" sizes=\"auto, (max-width: 1258px) 100vw, 1258px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">My Cooking Tips<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Whole milk and heavy cream are non-negotiable: if you use low-fat milk, the sauce tends to separate and the gratin loses its creaminess.<\/li>\n\n<li>There's no cheese in a real Dauphinois: it's the cream and starch that give it its gratin texture. If you add cheese, you're making a Savoyard gratin.<\/li>\n\n<li>For a touch of home, replace the thyme with a small sprig of rosemary, but be sure to remove it after steeping\u2014it can quickly overpower the flavor.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Under the pergola: how to serve<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">My colleague, the butcher, saves some lamb shanks for me, and this gratin pairs perfectly with them\u2014just as it does with a leg of lamb or a roast beef. Serve it with a lamb's lettuce salad with walnuts and a red wine from Bandol\u2014in moderation.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">You can bake it the day before: cover it once it's lukewarm, store it in the refrigerator, and reheat it for 30 minutes at 150 \u00b0C under aluminum foil, with a dash of cream on top.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Your Questions<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">How can I make a gratin dauphinois more flavorful?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Let the garlic, nutmeg, and herbs steep in the hot milk, and season the liquid generously with salt before adding the potatoes. Slow cooking at 160 \u00b0C does the rest: the cream reduces and concentrates the flavors.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">What spice should you add to a potato gratin?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Nutmeg is the go-to spice, along with pepper and garlic. A pinch of allspice or Espelette pepper adds a touch of heat, as long as it\u2019s used sparingly.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">What's the secret to a good gratin dauphinois?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Unwashed starchy potatoes, whole milk and heavy cream, parboiling in the liquid, and gentle cooking. Without the 15-minute resting period, the gratin will run off the plate.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">What ingredients go into a gratin dauphinois?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Potatoes, milk, cream, garlic, butter, salt, pepper, and nutmeg. In the Dauphin\u00e9 tradition, neither cheese nor eggs are added.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Can you add four-spice blend to a gratin dauphinois?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Yes, a small pinch is enough for 1 kg of potatoes, as a substitute for some of the nutmeg. The clove it contains is very strong: if you use too much, it will overpower everything else.<\/p>","protected":false},"excerpt":{"rendered":"<p>Nutmeg, garlic, white pepper, and a pinch of thyme: these are the spices used in gratin dauphinois, along with their measurements and my traditional recipe, which is perfectly creamy.<\/p>","protected":false},"author":2,"featured_media":2694,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kadence_starter_templates_imported_post":false,"_lapergola_no_dropcap":false,"_lapergola_seo_title":"","_lapergola_seo_description":"","_lapergola_noindex":false,"footnotes":""},"categories":[45],"tags":[],"class_list":["post-2745","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette-de-cuisine-et-pergola"],"_links":{"self":[{"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/posts\/2745","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/comments?post=2745"}],"version-history":[{"count":0,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/posts\/2745\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/media\/2694"}],"wp:attachment":[{"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/media?parent=2745"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/categories?post=2745"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/tags?post=2745"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}