why make this recipe
Dauphinoise Gratin, also known as Potatoes au Gratin, is a classic French dish that brings comfort and warmth to your table. This recipe is perfect for any occasion, whether it’s a family dinner, holiday celebration, or a cozy night in. The creamy layers of potatoes and cheese create a deliciously rich side dish that pairs well with almost any main course. Moreover, it’s simple to make, requiring common ingredients that you might already have in your kitchen.
how to make Dauphinoise Gratin
Ingredients:
- 4 large russet potatoes
- 1 1/2 cup heavy cream
- 1 1/2 cup milk
- 2 tsp salt
- 4 garlic cloves, minced
- Freshly cracked pepper to taste
- 1 3/4 cup grated Gruyere cheese
Directions:
- Preheat the oven to 325F (162C).
- In a large Pyrex pitcher, combine the milk and heavy cream. Add salt and pepper, stir, and set aside.
- Grease a 14” (35cm) gratin pan and set it aside.
- Mince the garlic and place it in a small bowl. Grate the cheese and place it in another small bowl.
- Peel the potatoes and slice them about 1/16 of an inch thick.
- Layer the potatoes in the gratin pan, adding 1/4 cup of cheese and 1/8 tsp of minced garlic between layers until all the potatoes are used.
- Slowly pour the cream and milk mixture over the layered potatoes.
- Top the dish with the remaining 1/2 cup of cheese.
- Bake uncovered for 1 hour and 30 minutes until the potatoes are tender. If the cheese browns too quickly, cover the dish with foil.
how to serve Dauphinoise Gratin
Serve Dauphinoise Gratin hot, straight from the oven. It is a delightful side dish that goes well with roasted meats, grilled chicken, or a fresh salad. You can sprinkle some fresh herbs like thyme or parsley on top for added flavor and a touch of color.
how to store Dauphinoise Gratin
Let the gratin cool completely before storing it. Place it in an airtight container and store it in the refrigerator for up to 3 days. To reheat, cover it with foil and bake in a preheated oven at 350F (175C) until heated through.
tips to make Dauphinoise Gratin
- Use a mandoline slicer for evenly sliced potatoes; it will ensure they cook uniformly.
- For extra depth of flavor, try adding a pinch of nutmeg or thyme to the cream mixture.
- If you can’t find Gruyere cheese, any good melting cheese like Comté or even cheddar will work well.
variation
You can add cooked bacon or ham between the layers for a heartier version. Another variation is to sprinkle some cooked onions or leeks for added sweetness and taste.
FAQs
Can I make Dauphinoise Gratin ahead of time?
Yes, you can prepare it a day in advance. Assemble it without baking, cover it tightly, and store it in the refrigerator. When ready, bake it as directed.
Can I use other types of potatoes?
While russet potatoes are ideal for this dish, you can also use Yukon Gold or a mixture of different potatoes for varied texture and flavor.
Is it possible to make this dish dairy-free?
Yes! You can substitute the heavy cream and milk with coconut milk or any non-dairy milk of your choice, and use dairy-free cheese alternatives.
Dauphinoise Gratin
Ingredients
Main Ingredients
- 4 large russet potatoes peeled and sliced thin
- 1.5 cup heavy cream
- 1.5 cup milk
- 2 tsp salt
- 4 cloves garlic minced
- to taste Freshly cracked pepper
- 1.75 cup grated Gruyere cheese or any good melting cheese
Instructions
Preparation
- Preheat the oven to 325F (162C).
- In a large Pyrex pitcher, combine the milk and heavy cream. Add salt and pepper, stir, and set aside.
- Grease a 14” (35cm) gratin pan and set it aside.
- Mince the garlic and place it in a small bowl. Grate the cheese and place it in another small bowl.
- Peel the potatoes and slice them about 1/16 of an inch thick.
Layering and Baking
- Layer the potatoes in the gratin pan, adding 1/4 cup of cheese and 1/8 tsp of minced garlic between layers until all the potatoes are used.
- Slowly pour the cream and milk mixture over the layered potatoes.
- Top the dish with the remaining 1/2 cup of cheese.
- Bake uncovered for 1 hour and 30 minutes until the potatoes are tender. If the cheese browns too quickly, cover the dish with foil.