Why Make This Recipe
Gratin Potatoes, also known as Dauphinoise, are a rich and creamy side dish that can elevate any meal. They are perfect for special occasions, family dinners, or even a cozy night in. The layers of thinly sliced potatoes baked in cream and cheese create a comforting dish that everyone loves. Plus, they are simple to make and can be prepared in advance, making them a fantastic choice for busy cooks.
How to Make Gratin Potatoes
Ingredients
- 1 1/2 cups cream (full fat)
- 2 garlic cloves (minced)
- 30g / 2 tbsp unsalted butter (melted)
- 1.25 kg / 2.5 lb starchy potatoes (Russet, Sebago, Maris Piper)
- 1 tsp salt
- 1/4 tsp pepper
- 2 1/2 cups gruyere cheese (freshly grated)
- 2 tsp thyme leaves (fresh, optional)
Directions
- Place butter, cream, and garlic in a jug. Mix until combined.
- Preheat oven to 180°C/350°F.
- Peel the potatoes and slice them 1/8"/3 mm thick.
- Spread 1/3 of the potatoes in a baking dish, pour over 1/3 of the cream mixture, scatter with 1/3 of the salt, pepper, and thyme, then sprinkle with 3/4 cups cheese.
- Repeat steps for the 2nd and 3rd layers without finishing with cheese on top.
- Cover with a lid or foil and bake for 1 hour 15 minutes until the middle potatoes are soft.
- Remove the foil, top with cheese, and bake for a further 10 to 15 minutes until golden and bubbly. Stand for 5 minutes before serving.
How to Serve Gratin Potatoes
Gratin Potatoes are best served hot, right out of the oven. They make a wonderful side dish for roasted meats, poultry, or a fresh salad. You can also serve them with a dollop of sour cream or a sprinkle of fresh herbs for added flavor.
How to Store Gratin Potatoes
If you have leftovers, let the Gratin Potatoes cool down completely. Then, transfer them to an airtight container and store them in the refrigerator. They will last for about 3 to 4 days. You can reheat them in the oven or microwave until warmed through.
Tips to Make Gratin Potatoes
- Use a mandoline slicer for even potato slices, ensuring they cook uniformly.
- Feel free to add other cheese varieties, such as cheddar or parmesan, for different flavors.
- For a bit of crunch, you can top the dish with breadcrumbs before the final baking stage.
Variation
For a different twist, try adding sautéed onions or cooked bacon between the layers of potatoes. You can also experiment with adding other herbs like rosemary or oregano for more flavor.
FAQs
Can I use other types of cheese?
Yes, you can use other cheeses like cheddar, mozzarella, or even blue cheese for different flavor profiles.
Is it necessary to peel the potatoes?
Peeling the potatoes is recommended for a smoother texture, but you can leave the skins on if you prefer a heartier taste.
Can I make Gratin Potatoes ahead of time?
Yes, you can prepare the dish in advance and store it in the refrigerator. Just bake it before serving to heat it up.
Gratin Potatoes
Ingredients
For the potato gratin
- 1.5 cups cream (full fat)
- 2 cloves garlic (minced)
- 30 g unsalted butter (melted)
- 1.25 kg starchy potatoes (Russet, Sebago, Maris Piper) Peel and slice 1/8"/3 mm thick
- 1 tsp salt
- 0.25 tsp pepper
- 2.5 cups gruyere cheese (freshly grated) Reserve some for topping
- 2 tsp thyme leaves (fresh, optional)
Instructions
Preparation
- Place butter, cream, and garlic in a jug. Mix until combined.
- Preheat oven to 180°C/350°F.
- Peel the potatoes and slice them 1/8"/3 mm thick.
Layering
- Spread 1/3 of the potatoes in a baking dish, pour over 1/3 of the cream mixture, scatter with 1/3 of the salt, pepper, and thyme, then sprinkle with 3/4 cups cheese.
- Repeat steps for the 2nd and 3rd layers without finishing with cheese on top.
Baking
- Cover with a lid or foil and bake for 1 hour 15 minutes until the middle potatoes are soft.
- Remove the foil, top with cheese, and bake for a further 10 to 15 minutes until golden and bubbly.
- Stand for 5 minutes before serving.