Gratin Dauphinois (often referred to simply as “Dauphinois”) is a classic French dish made of thinly sliced potatoes, cream, butter, and cheese, all baked together to create a rich, creamy, and comforting casserole. It’s named after the Dauphiné region of France and is a staple of French cuisine.
Here’s a traditional recipe for Gratin Dauphinois:
Ingredients:
- 2 pounds (about 900 grams) of potatoes (Yukon Gold or Russet work best)
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- 2 cloves garlic, peeled and halved
- 4 tablespoons butter
- 1 cup (about 100 grams) grated Gruyère cheese (optional, for extra flavor)
- Salt and freshly ground black pepper, to taste
- Freshly grated nutmeg (optional, but adds depth)
- Fresh thyme (optional, for garnish)
Instructions:
- Preheat the oven:
Preheat your oven to 350°F (175°C). Grease a baking dish (a 9×9-inch or similar-sized dish) with a little butter. - Prepare the potatoes:
Peel the potatoes and slice them very thinly, about 1/8 inch (3 mm) thick. You can use a mandoline slicer to ensure uniform thickness. Rinse the sliced potatoes in cold water to remove excess starch, then pat them dry with a paper towel. - Infuse the cream and milk:
In a saucepan, combine the heavy cream, milk, garlic cloves, a pinch of salt, and freshly ground pepper. Add a pinch of nutmeg if desired. Heat the mixture over medium heat until it’s just about to boil, then remove from the heat. Let the garlic infuse in the cream for a few minutes. - Layer the potatoes:
Arrange a layer of sliced potatoes in the bottom of the prepared baking dish, slightly overlapping them. Season the layer with a pinch of salt and pepper. - Assemble the gratin:
Continue layering the potatoes in the dish, seasoning each layer lightly with salt and pepper. Pour a little of the infused cream and milk mixture over each layer of potatoes. Repeat until all the potatoes are used up. - Bake the gratin:
Once all the layers are assembled, pour the remaining cream mixture over the top. Dot the surface with small pats of butter and sprinkle the grated Gruyère cheese on top (if using). The cheese will add a golden, crispy crust as it bakes. - Cooking:
Bake the gratin in the preheated oven for about 45-60 minutes, or until the potatoes are tender when pierced with a knife and the top is golden and bubbling. - Finish and serve:
Let the gratin rest for 5-10 minutes before serving to allow it to set. Garnish with fresh thyme if desired.
Tips:
- Cheese: While traditional Gratin Dauphinois does not always include cheese, adding Gruyère (or a mix of Gruyère and Parmesan) will give the dish a richer flavor and a nice golden crust.
- Garlic: The garlic adds subtle flavor, but if you prefer a stronger garlic taste, you can rub the dish with the cut garlic before adding the potatoes.
- Make-Ahead: Gratin Dauphinois can be made a day in advance and refrigerated, then baked before serving.
Variations:
- Gratin Savoyard: A variant from the Savoie region adds cheese and broth instead of milk or cream. It’s a slightly lighter version but equally delicious.
- Add-ins: Some people like to add onions or leeks between the layers of potatoes for extra flavor.
Gratin Dauphinois is a rich, decadent dish that pairs wonderfully with meats like roast chicken, beef, or lamb, making it a perfect side dish for special occasions or family dinners.