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.
Prep Time20 minutesmins
Cook Time1 hourhr
Total Time1 hourhr20 minutesmins
Course: Side Dish
Cuisine: French
Keyword: Gratin Dauphinois
Servings: 8
Calories: 350kcal
Ingredients
2.25poundspotatoes,peeled
2.5cupswhipping cream,minimum 35% fat
6clovesgarlic,germ removed and chopped
0.75cupGruyère 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.