Gratin Dauphinois
Gratin Dauphinois is a rich and delicious dish made of thinly sliced potatoes that have been baked in cream, and topped with grated Gruyere then baked until brown and crispy on top.
Servings: 8
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.
