Potatoes au Gratin (Gratin Dauphinois)
If there were ever a creamy potato dish worth making, it is this one. It’s similar to scalloped potatoes, but better, in my opinion. It comes together simply and beautifully, with no roux required. This potatoes au gratin recipe is actually known as gratin dauphinois in France. Gratin dauphinois hails from the Dauphiné region in southeastern France, which is nestled next to Italy.
Ingreadient
- 2 pounds russet potatoes
- 2 cups heavy cream
- 2 medium cloves garlic, pressed or minced
- 1 teaspoon fine salt
- 10 twists of freshly ground black pepper
- ⅛ teaspoon ground nutmeg
- 2 cups (8 ounces) grated Gruyère cheese or Emmental
- ½ teaspoon finely chopped fresh chives, optional
Direction
- Preheat the oven to 425 degrees Fahrenheit. Peel the potatoes and slice them as thinly as possible, ideally ⅛-inch thick.
- In a liquid measuring cup, whisk together the cream, minced garlic, salt, pepper and nutmeg.
- Arrange about one-third of the potatoes in the bottom of a 9-inch square pan in an overlapping fish-scale pattern. Whisk the cream mixture again, then pour about one-third of the cream mixture over the potatoes. Sprinkle with ½ cup of the cheese.
- Repeat this two more times, topping with all of the remaining cheese.
- Bake for 40 minutes, then place a sheet of parchment paper or foil over the top to prevent it from turning too brown. Bake for 5 to 10 more minutes, checking every 5, until you can press a fork all the way through the potatoes with ease.
- Let the dish cool for at least 20 minutes (it’s crazy hot). Garnish with the optional chives, if desired, and serve warm.
