Gratin Dauphinois is a simple southern French dish of thinly sliced potatoes in a luscious baked cream sauce topped with a little sprinkling of cheese. It is so much lighter and better than American Scallop Potatoes! Everyone will love this dish!!!
How can something so deliciously complex be so easy to make? The simplicity of Gratin Dauphinois is what amazes me. Words cannot describe how good it is. This dish takes my mind to sitting in a ski lodge in the French Alps eating Gratin Dauphinois with a steak after being out in the cold. But in real life I’m in Florida and I still enjoy eating it. It is surprisingly a light side dish. I really hope you try it and let me know what you think in the comments below.
WHAT IS GRATIN DAUPHINOIS?
It is a southeastern French dish from the Dauphine region, baked in a garlic infused cream sauce and sometimes topped with Gruyere cheese. The potatoes that work best are the floury baking variety, such as Yukon Golds or Russets. The potatoes are very thinly sliced and layered, then simmered in cream before going into a garlic rubbed baking dish, topped with Gruyere cheese, and finished in the oven.
INGREDIENTS OF GRATIN DAUPHINOIS
- Garlic
- Unsalted butter
- Yukon or Russet baking potatoes
- Heavy cream and milk mixed or Half-n-half
- Kosher salt
- Freshly ground black pepper
- Nutmeg
- Gruyere cheese
HOW TO MAKE GRATIN DAUPHINOIS
- Preheat the oven to 350°F.
- Rub a 12-inch baking dish with the two halves of garlic; leave in dish.
- Let the dish dry, then coat with softened butter.
- In a large saucepan or dutch oven, combine the potatoes, milk-cream (or half-n-half), salt, pepper, and nutmeg.
- Bring to a boil and simmer, stirring occasionally, until the liquid thickens, about 8-10 minutes.
- Pour the mixture into the baking dish.
- Press the potatoes down into the liquid.
- Sprinkle with Gruyere cheese and bake for 45 minutes, until potatoes are tender and the top is golden brown.
Gratin Dauphinois
Ingredients
- 1 garlic clove, halved
- 1 Tbsp unsalted butter, softened
- 2½ lbs Yukon or Russet baking potatoes, peeled and thinly sliced, ⅛-inch thick
- 3 cups half-n-half or ½ cup milk and 2½ cups heavy cream combined , (I prefer milk and heavy cream mixed)
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- Pinch of nutmeg
- 1 cup Gruyere cheese (Fontina or Swiss can substitute)
Instructions
- Preheat the oven to 350°F. Rub a 12-inch baking dish with the two halves of garlic; leave in dish. Let it dry, then coat with softened butter.
- In a large saucepan or dutch oven, combine the potatoes, half-n-half, salt, pepper, and nutmeg. Bring to a boil and simmer, stirring occasionally, until the liquid thickens, about 8-10 minutes.
- Pour the mixture into the baking dish. Press the potatoes down into the liquid. Sprinkle with Gruyere cheese and bake for 45 minutes, until potatoes are tender and the top is golden brown.
Notes
- To slice potatoes 1/8-inch thick, it works best to use a mandoline.
- If you don’t have Gruyere cheese, substitute with Fontina or Swiss.
