Potatoes au Gratin (Gratin Dauphinois) Recipe

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If there have been ever a creamy potato dish price making, it’s this one. It’s much like scalloped potatoes, however higher, for my part. It comes collectively merely and superbly, with no roux required.

This potatoes au gratin recipe is definitely often known as 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, typically with cheese however typically with out. This potato gratin features a beneficiant quantity of Gruyère cheese, and I wouldn’t need it some other method! The recipe is evenly seasoned with garlic, pepper and nutmeg, and the top result’s simply… magic.

When you would love a second of glad silence at your bustling vacation meal, serve this recipe. I’ve actually watched folks go quiet upon their first chunk. That’s after I know a recipe is excellent!

You too can can put together this recipe prematurely, which is a giant plus for a full-course meal. This dish can be welcome at Thanksgiving, Christmas, Easter, or any big day in between.

Potatoes au Gratin Components

This recipe makes use of a brief checklist of components and the flavour is actually superb. You’ll discover the total recipe on the backside of the submit, with a print-friendly choice.

Russet potatoes

Starchy russet potatoes are perfect for potatoes au gratin. Whereas I’m usually a giant fan of potato skins, you’ll must peel the potato skins earlier than slicing the potatoes for the best melt-in-your-mouth texture.

Heavy cream

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

Contemporary garlic

Contemporary garlic, at all times! 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 much like Swiss cheese, Swiss cheese didn’t end up effectively in our checks, because it hardened an excessive amount of.

Contemporary chives

Contemporary chives are non-compulsory, however provide a stunning burst of recent inexperienced coloration on high of this creamy, golden brown dish.

The best way to Make Potatoes au Gratin

This recipe is easy and you’ll watch it come collectively within the brief video beneath.  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 at all times 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 top of the potato than you are feeling absolutely assured doing.

2) Whisk collectively the cream, minced garlic, salt, pepper and nutmeg.

Straightforward sufficient! The garlic and spices will settle, so that you’ll must 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. High with all remaining cheese.

Potatoes, whisked cream, and extra cheese, in that order.

5) Bake, and canopy it towards the top of baking.

After about 40 minutes within the oven, the highest needs to 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 finished as soon as you possibly can press a fork all over the middle of the dish with ease (if doubtful, go a bit 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 scorching to serve, and the layers want an opportunity to chill considerably with a view to maintain their form. Sprinkle with chopped chives earlier than serving, if desired.

Watch The best way to Make Potatoes au Gratin

Extra Potato Recipes to Make

When you love potatoes (and who doesn’t?), you can not miss these potato recipes on Cookie and Kate:

Please let me understand how your gratin seems within the feedback! I really like listening to from you.

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