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:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Butter a 9×13-inch (23×33 cm) baking dish.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve: Remove the gratin from the oven and let it rest for a few minutes before serving. Garnish with fresh thyme leaves if desired.
- 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!
