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 called 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, generally 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.

If you happen to would love a second of completely satisfied silence at your bustling vacation meal, serve this recipe. I’ve actually watched folks go quiet upon their first chunk. That’s once I know a recipe is good!

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

Potatoes au Gratin Elements

This recipe makes use of a brief listing of components and the flavour is really superb. You’ll discover the complete recipe on the backside of the publish, with a print-friendly choice.

Russet potatoes

Starchy russet potatoes are perfect for potatoes au gratin. Whereas I’m typically an enormous fan of potato skins, you’ll have to peel the potato skins earlier than slicing the potatoes for the best melt-in-your-mouth texture.

Heavy cream

Heavy cream is the way in which to go along with this recipe. I’ve tried half and half and it really works decently effectively, however clumps considerably. Entire milk clumps and doesn’t yield a creamy gratin, so I strongly advise in opposition to it.

Contemporary garlic

Contemporary garlic, all the time! 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 checks, because it hardened an excessive amount of.

Contemporary chives

Contemporary chives are optionally available, however provide a beautiful burst of contemporary inexperienced coloration on high of this creamy, golden brown dish.

Find out how to Make Potatoes au Gratin

This recipe is easy and you may watch it come collectively within the quick video under.  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 difficult even with the sharpest of chef’s knives.

I’m all the time hesitant to advocate 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’re 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. Prime 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 must be turning properly golden. We’re going to cowl it with parchment or foil to stop the highest from changing into too browned by the point the potatoes are cooked by way of. The potatoes are performed as soon as you may press a fork during the middle of the dish with ease (if unsure, go a bit of 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 sizzling to serve, and the layers want an opportunity to chill considerably with a purpose to hold their form. Sprinkle with chopped chives earlier than serving, if desired.

Watch Find out how to Make Potatoes au Gratin

Extra Potato Recipes to Make

If you happen to 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 really like listening to from you.

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