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Gratin Dauphinois Recipe

User Rating 3 Star Rating (2 Reviews)

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Thinly sliced potatoes and garlic are layered with cream and Gruyere cheese, then baked to a creamy finish.

Prep Time: 25 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 35 minutes

Ingredients:

  • 3 pounds (1.5 kg) baking potatoes, such as russets, peeled and very thinly sliced
  • 2 cups (50 cl) whole milk
  • 3 garlic cloves, minced
  • 3/4 teaspoon salt
  • 3 imported bay leaves
  • Freshly ground nutmeg
  • Freshly ground black pepper
  • 1 cup (25 cl) creme fraiche or heavy cream
  • 2 cups (about 5 ounces; 160 g) freshly grated French or Swiss Gruyere cheese

Preparation:

Preheat oven to 375 degrees F (175 degrees C).

Place the potatoes in a large saucepan and cover with the milk and 2 cups (50 cl) of water. Add the garlic, salt, and bay leaves. Bring to a boil over medium-high heat, stirring occasionally so that the potatoes do not stick to the bottom of the pan. Reduce the heat to medium and cook, stirring from time to time, until the potatoes are tender but not falling apart, about 10 minutes.

Using a slotted spoon, transfer half of the potatoes to a large, 14- by 9- by 2-inch (35.5 by 23 by 5 cm) gratin dish. Sprinkle with the nutmeg, pepper, half the creme fraiche, and half the Swiss or Gruyere cheese cheese. Cover with the remaining potatoes, and sprinkle again with nutmeg, pepper, and the remaining creme fraiche and cheese.

Bake, uncovered, until the gratin is crisp and golden on top, about 1 hour. Serve immediately.

Yield: 6 to 8 servings

Recipe Source: Bistro Cooking by Patricia Wells (Workman Pub)
Reprinted with permission.

User Reviews

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 1 out of 5
, Member mariluce

Have not tried this recipe. I would just like to say that gratin Dauphinois never has cheese, never mind Swiss one. I am from the Dauphine region so I should know. . If you put cheese it's called gratin of potatoes. It's a very common mistake to think that cheese is part of the dish. It's not. Never was.

1 out of 1 people found this helpful.

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