Gratin, a classic French dish of cream, butter, cheese, and starch, is crafted for comfort. In downtown Traverse City, Bistro Foufou’s Chef Guillaume helps us eat our way through winter with hearty dishes like this. (Editor’s Note: Bistro Foufou has since closed, but this recipe will forever be delicious.)

Gratin Dauphinois

Serves 8


  • 5 cups heavy whipping cream
  • 5 garlic cloves, chopped
  • 1/2 teaspoon freshly grated nutmeg
  • Unsalted butter
  • 16 russet potatoes, peeled and thinly sliced
  • Salt
  • Fresh ground black pepper


Preheat oven to 400 degrees. In a large mixing bowl combine the cream, garlic and nutmeg. Season to taste with salt and pepper.

Butter the inside of a 14-inch ceramic baking dish. Using a mandolin, thinly slice the potatoes and layer them in the baking dish. Season each layer lightly with salt and pepper and thinly cover with cream mixture. When baking dish is full cover with foil and bake for 45 to 55 minutes until potatoes are cooked through. Uncover the dish and bake for an additional 10 minutes. Serve warm.

Photo(s) by Todd Zawistowski