Potatoes au Gratin (Gratin Dauphinois) Recipe

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

This potatoes au gratin recipe is definitely often known as 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 manner! The recipe is calmly seasoned with garlic, pepper and nutmeg, and the tip result’s simply… magic.

When you would love a second of glad silence at your bustling vacation meal, serve this recipe. I’ve actually watched individuals go quiet upon their first chew. That’s after I know a recipe is excellent!

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

Potatoes au Gratin Components

This recipe makes use of a brief record of components and the flavour is actually superb. You’ll discover the total 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 usually an enormous fan of potato skins, you’ll have to peel the potato skins earlier than slicing the potatoes for the perfect 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 effectively, however clumps considerably. Complete milk clumps and doesn’t yield a creamy gratin, so I strongly advise towards it.

Contemporary garlic

Contemporary garlic, at all times! 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. Nicely, and salt—potatoes love salt.

Gruyère cheese or Emmental

Gruyère cheese is extra anticipated in gratin dauphinois, however I like Emmental equally effectively. Whereas Emmental is just like Swiss cheese, Swiss cheese didn’t prove effectively in our exams, because it hardened an excessive amount of.

Contemporary chives

Contemporary chives are optionally available, however supply a beautiful burst of recent inexperienced colour on high of this creamy, golden brown dish.

The best way to Make Potatoes au Gratin

This recipe is simple and you’ll watch it come collectively within the quick 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 presumably, about 1/8-inch thick. That is tough even with the sharpest of chef’s knives.

I’m at all times hesitant to suggest 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 centered on the duty at hand, know the place your fingers are always, and don’t be tempted to slice any nearer to the tip of the potato than you are feeling totally assured doing.

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

Simple 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.

Organize 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 high. 

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

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

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

After about 40 minutes within the oven, the highest ought to be turning properly golden. We’re going to cowl it with parchment or foil to forestall the highest from changing into too browned by the point the potatoes are cooked by means of. The potatoes are achieved as soon as you may press a fork right through the middle of the dish with ease (if doubtful, go just a little longer).

6) Briefly cool, then serve.

This dish wants not less than 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 as a way to maintain their form. Sprinkle with chopped chives earlier than serving, if desired.

Watch The best way to Make Potatoes au Gratin

Extra Potato Recipes to Make

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

Please let me know the way your gratin seems within the feedback! I like listening to from you.

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