Gratin Dauphinois
Gratin Dauphinois is a quintessential French comfort dish made from thinly sliced potatoes simmered in cream, garlic, and a touch of nutmeg, then baked until golden and bubbly. Topped with Gruyère cheese, this dish offers a rich and creamy texture with a delightful crispy finish. Perfect as a side dish for any meal, it brings a touch of elegance and indulgence to the table.
Servings: 8
Calories: 350kcal
Ingredients
- 2.25 pounds potatoes, peeled
- 2.5 cups whipping cream, minimum 35% fat
- 6 cloves garlic, germ removed and chopped
- 0.75 cup Gruyère cheese, grated
- Salt, pepper and nutmeg, to taste
Instructions
- Peel and wash the potatoes.
- Pour the cream in a saucepan. Thinly slice the potatoes. Place them without washing in the pot. Add chopped garlic, salt, pepper, and a pinch of nutmeg. They should be covered by the cream but not "swimming" in it. Bring to a boil on medium heat. Stir occasionally to make sure that the potatoes do not stick to the bottom of the pot.
- Arrange the potatoes evenly in a generously buttered gratin dish or in small individual oven dishes. The bottom of the dish can be rubbed with garlic. Cover completely with grated Gruyere cheese. Place the gratin on a baking tray just in case the cream boils over. Cook in the oven at 425°F for about 30 minutes. Then, reduce the oven temperature to 350°F for 15-20 minutes. Cook until the potatoes become golden brown on the top and are cooked through on the inside. Serve hot.
Video
Notes
The name gratin dauphinois refers to the Dauphin‚ region of France, where this method of preparing potatoes is a specialty.
Gratin savoyard is a variation found in the neighboring region. Unlike gratin dauphinois, it is made without milk, cream or eggs. Instead, it consists of alternating layers of sliced potatoes and Beaufort cheese with butter, and broth is poured over the top before baking.
Cooking Tips: For the Perfect Gratin Dauphinois
- Slice Evenly: For a consistent texture, slice the potatoes as evenly as possible. A mandolin slicer can help achieve the perfect thinness, ensuring they cook uniformly.
- Don’t Overcrowd: When layering the potatoes in the baking dish, try not to crowd them too tightly. This allows the cream to envelop each slice and ensures even cooking.
- Avoid Boiling the Cream Too Much: When cooking the potatoes in the cream on the stovetop, bring it to a gentle boil. Stir occasionally to prevent sticking, but avoid letting it overboil as this could affect the cream’s texture.
- Make it Extra Crispy: For an extra crispy top, you can broil the gratin for the last 2-3 minutes of cooking. Keep a close eye on it to prevent burning.
- Rest Before Serving: Let the gratin rest for a few minutes before serving. This helps the layers set and makes it easier to cut into perfect portions.
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