Gratin Dauphinois Recipe

The Gratin Dauphinoise is a dish that is warm, rich, and homey. Moreover, the main ingredients are potatoes, cream, and fragrant spices. That being said, we have tried a few versions of this classic recipe, including the very similar Potatoes au Gratin. With this in mind, there are so many variations, so we took some of the best notes, and created the ultimate Gratin Dauphinois recipe for you to make at home!

Prep Time: 20 mins

Cook Time: 1 hr

Total Time: 1hr 30mins

Serves: 2 ppl

Ingredients

3 Medium Yellow Potatoes
3/4 Cup of Heavy Cream
1/4 Cup of Milk
1/4 Cup of Gruyère Cheese (or sub Emmental)
1 Garlic Clove
1 Bay Leaf
Sprinkle of Nutmeg
1 Teaspoon of Salt
1 Teaspoon of Pepper

Directions

Preheat oven to 350°F. Next, peel Potatoes and cut into thin slices. Note, do not wash slices, as the starch will help thicken the cream. When done cutting, season with Salt and Pepper.
Take the Garlic Clove, cut off a quarter of the top, then rub the Garlic Clove inside the baking dish you plan to use.
Place a separate saucepan on the stove over medium heat, add the Cream, Milk, Bay Leaf, Garlic Clove, and Nutmeg. Let it simmer for about 10 minutes, then remove from heat. Finally, remove Bay Leaf and Garlic Clove.
Start your first layer of Potatoes in the bottom of the baking dish. Follow by pouring the Cream mixture to just cover the layer. Repeat until there are no more Potatoes.
Place baking dish in oven and bake for 40 minutes.
Grate the Cheese using the smaller shredding holes, this will make for a perfectly crispy top!
At 45 minutes, turn up the oven to 425°F, remove baking dish, spread Cheese over the top, and place back into the oven. Cook for another 20 minutes.
The Gratin Dauphinois should have a light golden brown on top. Once done, remove from oven and let cool for 10 minutes.

Bon Appétit!

Pairings

Duck Confit, see recipe here.
Fresh, Seasonal, Locally Sourced Vegetables.

Important Notes

We use a small cast iron pan for baking, as shown in picture. But any baking dish will do
Make sure to only use a pinch of nutmeg, if too much is used, it will over power the dish
As an additional option, garnish with parsley