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HomeWhole FoodsPotatoes au Gratin (Gratin Dauphinois) Recipe

Potatoes au Gratin (Gratin Dauphinois) Recipe


potatoes au gratin recipe

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 referred to 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, generally with cheese however usually with out. This potato gratin features a beneficiant quantity of Gruyère cheese, and I wouldn’t need it another approach! The recipe is evenly seasoned with garlic, pepper and nutmeg, and the top result’s simply… magic.

potatoes au gratin ingredients

In case you would love a second of comfortable silence at your bustling vacation meal, serve this recipe. I’ve actually watched individuals go quiet upon their first chew. That’s once I know a recipe is excellent!

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

how to make potatoes au gratin

Potatoes au Gratin Components

This recipe makes use of a brief record of components and the flavour is really superb. You’ll discover the total 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 a giant fan of potato skins, you’ll have to peel the potato skins earlier than slicing the potatoes for the perfect melt-in-your-mouth texture.

Heavy cream

Heavy cream is the best way to go along with this recipe. I’ve tried half and half and it really works decently nicely, however clumps considerably. Complete milk clumps and doesn’t yield a creamy gratin, so I strongly advise towards 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. Properly, and salt—potatoes love salt.

Gruyère cheese or Emmental

Gruyère cheese is extra anticipated in gratin dauphinois, however I like Emmental equally nicely. Whereas Emmental is just like Swiss cheese, Swiss cheese didn’t prove nicely in our exams, because it hardened an excessive amount of.

Contemporary chives

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

potatoes au gratin before baking

Make Potatoes au Gratin

This recipe is easy and you may 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’re feeling totally 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 have to whisk the combination every time simply earlier than utilizing.

3) Begin layering the potatoes, then layer with cream and cheese.

Prepare 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, if you happen to’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 turning into too browned by the point the potatoes are cooked via. The potatoes are accomplished as soon as you may press a fork throughout the middle of the dish with ease (if unsure, go just a little longer).

6) Briefly cool, then serve.

This dish wants at the very least 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 as a way to preserve their form. Sprinkle with chopped chives earlier than serving, if desired.

Watch Make Potatoes au Gratin

potatoes au gratin serving

Extra Potato Recipes to Make

In case 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.

potatoes au gratin on plate

Print

Potatoes au Gratin (Gratin Dauphinois)

  • Writer: Cookie and Kate
  • Prep Time: 20 minutes
  • Prepare dinner Time: 45 minutes
  • Complete Time: 1 hour 5 minutes
  • Yield: 12 1x
  • Class: Facet Dish
  • Technique: Baked
  • Delicacies: French
  • Weight loss plan: Vegetarian

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This potatoes au gratin recipe is wealthy, golden brown and totally irresistible! Referred to as gratin dauphinois in France, this potato gratin is made with layers of potato, cream and cheese. It’s worthy of your vacation desk! Recipe yields 12 facet servings.


Scale

Components

  • 2 kilos russet potatoes 
  • 2 cups heavy cream 
  • 2 medium cloves garlic, pressed or minced
  • 1 teaspoon nice salt 
  • 10 twists of freshly floor black pepper 
  • ⅛ teaspoon floor nutmeg
  • 2 cups (8 ounces) grated Gruyère cheese or Emmental
  • ½ teaspoon finely chopped recent chives, optionally available

Directions

  1. Preheat the oven to 425 levels Fahrenheit. Peel the potatoes and slice them as thinly as doable, ideally ⅛-inch thick. 
  2. In a liquid measuring cup, whisk collectively the cream, minced garlic, salt, pepper and nutmeg.
  3. Prepare about one-third of the potatoes within the backside of a 9-inch sq. pan in an overlapping fish-scale sample. Whisk the cream combination once more, then pour about one-third of the cream combination over the potatoes. Sprinkle with ½ cup of the cheese.
  4. Repeat this two extra instances, topping with the entire remaining cheese. 
  5. Bake for 40 minutes, then place a sheet of parchment paper or foil excessive to stop it from turning too brown. Bake for five to 10 extra minutes, checking each 5, till you may press a fork throughout the potatoes with ease. 
  6. Let the dish cool for at the very least 20 minutes (it’s loopy scorching). Garnish with the optionally available chives, if desired, and serve heat.

Notes

Put together prematurely: This dish might be assembled as much as 24 hours prematurely. Chill it within the fridge, lined. It can probably want extra time within the oven because it’s beginning off chilly, and it’s troublesome to supply actual timing on this state of affairs. Control the dish beginning at 40 minutes and canopy it as soon as it’s turning properly golden on high.

▸ Diet Data

The data proven is an estimate offered by a web-based diet calculator. It shouldn’t be thought-about an alternative choice to an expert nutritionist’s recommendation. See our full diet disclosure right here.

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