Gratin Dauphinois
May 19
5 min read
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A creamy and indulgent potato gratin from the Dauphiné region of France.
Gratin Dauphinois is a classic French dish hailing from the Dauphiné region. This rich and creamy potato gratin features thinly sliced potatoes layered with a savory mixture of cream, garlic, and nutmeg. The dish is baked until the potatoes are tender and the top is golden and crispy. Gratin Dauphinois makes a delicious side dish for any special occasion or holiday feast.
Ingredients
- Potatoes — 2 pounds (about 1 kg), peeled and thinly sliced
- Heavy cream — 2 cups
- Garlic cloves — 2-3, minced
- Salt — 1 teaspoon
- Black pepper — 1/4 teaspoon
- Nutmeg — 1/4 teaspoon, freshly grated
- Gruyère or Swiss cheese — 1 cup, grated
- Butter — 2 tablespoons, melted
Directions
1. Preheat the oven to 375°F (190°C).
2. In a saucepan, heat the cream over medium heat until hot but not boiling.
3. Add the minced garlic, salt, black pepper, and nutmeg to the hot cream. Stir well to combine.
4. Layer half of the sliced potatoes in a greased baking dish. Pour half of the cream mixture over the potatoes.
5. Layer the remaining sliced potatoes on top, and pour the remaining cream mixture over them.
6. Sprinkle the grated Gruyère or Swiss cheese evenly over the top of the potatoes.
7. Drizzle the melted butter over the cheese.
8. Cover the baking dish with foil and bake for 40 minutes.
9. Remove the foil and continue baking for an additional 20-30 minutes, or until the potatoes are tender and the top is golden and bubbly.
10. Remove the gratin from the oven and let it rest for a few minutes before serving.
11. Serve the Gratin Dauphinois hot as a delightful side dish.
12. Enjoy the creamy and comforting flavors of this classic French gratin!