Potatoes au Gratin (Gratin Dauphinois) Recipe

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If there have been ever a creamy potato dish price making, it’s this one. It’s much like scalloped potatoes, however higher, in my view. It comes collectively merely and superbly, with no roux required.

This potatoes au gratin recipe is definitely often called gratin dauphinois in France. Gratin dauphinois hails from the Dauphiné area in southeastern France, which is nestled subsequent to Italy.

Gratin dauphinois options thinly sliced rounds of potatoes cooked in cream, typically with cheese however typically with out. This potato gratin features a beneficiant quantity of Gruyère cheese, and I wouldn’t need it some other method! The recipe is evenly seasoned with garlic, pepper and nutmeg, and the top result’s simply… magic.

In the event you would love a second of joyful silence at your bustling vacation meal, serve this recipe. I’ve actually watched individuals go quiet upon their first chew. That’s once I know a recipe is good!

You too can can put together this recipe prematurely, which is an enormous plus for a full-course meal. This dish can be welcome at Thanksgiving, Christmas, Easter, or any special day in between.

Potatoes au Gratin Substances

This recipe makes use of a brief checklist of elements and the flavour is really wonderful. You’ll discover the complete recipe on the backside of the put up, with a print-friendly possibility.

Russet potatoes

Starchy russet potatoes are perfect for potatoes au gratin. Whereas I’m typically an enormous fan of potato skins, you’ll have to peel the potato skins earlier than slicing the potatoes for the best melt-in-your-mouth texture.

Heavy cream

Heavy cream is the best way to go along with this recipe. I’ve tried half and half and it really works decently nicely, however clumps considerably. Entire milk clumps and doesn’t yield a creamy gratin, so I strongly advise in opposition to it.

Contemporary garlic

Contemporary garlic, all the time! Two cloves subtly infuse this dish with irresistible fragrant taste.

Black pepper, nutmeg & salt

Freshly floor black pepper and only a pinch of nutmeg are all you want right here. Properly, and salt—potatoes love salt.

Gruyère cheese or Emmental

Gruyère cheese is extra anticipated in gratin dauphinois, however I like Emmental equally nicely. Whereas Emmental is much like Swiss cheese, Swiss cheese didn’t end up nicely in our assessments, because it hardened an excessive amount of.

Contemporary chives

Contemporary chives are non-obligatory, however supply a stunning burst of recent inexperienced colour on prime of this creamy, golden brown dish.

Make Potatoes au Gratin

This recipe is easy and you’ll watch it come collectively within the brief video beneath.  Right here’s a rundown with some added notes:

1) Peel and slice the potatoes.

Ideally, you’re slicing the potatoes as thinly as probably, about 1/8-inch thick. That is difficult even with the sharpest of chef’s knives.

I’m all the time hesitant to advocate a mandoline slicer as a result of they’re harmful, however the mandoline undeniably yields the thinnest and most uniform outcomes. When utilizing a mandoline, please keep targeted on the duty at hand, know the place your fingers are always, and don’t be tempted to slice any nearer to the top of the potato than you are feeling absolutely assured doing.

2) Whisk collectively the cream, minced garlic, salt, pepper and nutmeg.

Straightforward sufficient! The garlic and spices will settle, so that you’ll have to whisk the combination every time simply earlier than utilizing.

3) Begin layering the potatoes, then layer with cream and cheese.

Prepare about one-third of the potatoes within the backside of a 9-inch sq. pan in an overlapping fish-scale sample. (That is my beloved 9-inch pan, for those who’re out there.) Whisk the cream combination, pour in a portion of it, and sprinkle some cheese on prime. 

4) Repeat, repeat. Prime with all remaining cheese.

Potatoes, whisked cream, and extra cheese, in that order.

5) Bake, and canopy it towards the top of baking.

After about 40 minutes within the oven, the highest needs to be turning properly golden. We’re going to cowl it with parchment or foil to stop the highest from turning into too browned by the point the potatoes are cooked by. The potatoes are completed as soon as you’ll be able to press a fork all over the middle of the dish with ease (if doubtful, go a little bit longer).

6) Briefly cool, then serve.

This dish wants a minimum of 20 minutes to chill earlier than serving. Straight out of the oven, it’s far too scorching to serve, and the layers want an opportunity to chill considerably with a view to hold their form. Sprinkle with chopped chives earlier than serving, if desired.

Watch Make Potatoes au Gratin

Extra Potato Recipes to Make

In the event you love potatoes (and who doesn’t?), you can’t miss these potato recipes on Cookie and Kate:

Please let me understand how your gratin seems within the feedback! I really like listening to from you.

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