Gratin Dauphinois – France

Gratin Dauphinois

Gratin Dauphinois is a classic French dish made with thinly sliced potatoes, garlic, cream, and cheese. It’s a rich and indulgent side dish that is sure to impress your guests. Here’s how to make it:

Ingredients:

• 2 lbs (about 1 kg) potatoes, preferably waxy potatoes like Yukon Gold or Russet
• 2 cups (475 ml) heavy cream
• 2 garlic cloves, minced
• 1 cup (100 g) Gruyère cheese, grated
• 1/2 cup (50 g) Parmesan cheese, grated
• Salt and freshly ground black pepper, to taste
• Butter, for greasing the baking dish
• Fresh thyme leaves, for garnish (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Butter a 9×13-inch (23×33 cm) baking dish.
2. Prepare the Potatoes: Peel the potatoes and thinly slice them into rounds, about 1/8 inch thick. You can use a mandoline slicer for uniform slices. Rinse the sliced potatoes under cold water to remove excess starch. Pat them dry with paper towels.
3. Prepare the Cream Mixture: In a saucepan over medium heat, combine the heavy cream and minced garlic. Heat the mixture until it’s hot but not boiling. Let it simmer gently for a few minutes to infuse the cream with the garlic flavor. Season with salt and black pepper to taste. Remove the saucepan from heat.
4. Layer the Potatoes: Arrange a layer of sliced potatoes in the bottom of the prepared baking dish, slightly overlapping the slices. Pour a portion of the garlic-infused cream over the potatoes, ensuring they are well coated. Repeat the process, layering the potatoes and pouring the cream mixture until you’ve used all the potatoes and cream.
5. Add Cheese: Sprinkle the grated Gruyère and Parmesan cheese evenly over the top layer of potatoes. The cheese will create a golden and crispy crust.
6. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 15-20 minutes or until the top is golden brown, and the potatoes are tender when pierced with a fork.
7. Serve: Remove the gratin from the oven and let it rest for a few minutes before serving. Garnish with fresh thyme leaves if desired.
8. Enjoy: Gratin Dauphinois is best served hot and makes a perfect side dish for roasted meats, poultry, or as a main course with a green salad.

Bon appétit!