Classic French Gratin Dauphinois

Gratin Dauphinois is a classic French dish from the Dauphiné region, famous for its creamy, buttery layers of thinly sliced potatoes, rich with garlic and cheese. It’s a perfect side dish for a special dinner, especially paired with roasted meats or steak. Here’s how you can make a classic, indulgent Gratin Dauphinois!

Classic French Gratin Dauphinois

Ingredients:

• 1 kg (2.2 lbs) waxy potatoes (like Yukon Gold or Charlotte potatoes)

• 2 cups (500ml) heavy cream

• 1 cup (250ml) whole milk

• 2 garlic cloves, minced or halved

• 50g (1/4 cup) unsalted butter, plus extra for greasing

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 1/4 teaspoon ground nutmeg (optional, but adds warmth)

• 1 cup (100g) Gruyère cheese, grated (you can also use Comté or Emmental)

• 1/2 cup (50g) Parmesan cheese, grated (optional but adds flavor depth)

Instructions:

1. Prepare the Potatoes:

• Preheat your oven to 180°C (350°F).

• Grease a 9×9-inch (or equivalent) baking dish with butter.

• Peel the potatoes and slice them thinly (about 1/8 inch thick). You can use a mandoline for even slices, but a sharp knife works fine too. Place the sliced potatoes in a bowl of water to prevent them from browning.

2. Infuse the Cream:

• In a saucepan, combine the cream, milk, and minced garlic (or halved garlic if you want a milder flavor). Bring to a gentle simmer over medium heat, stirring occasionally.

• Add the salt, pepper, and nutmeg (if using) to the cream mixture and stir to combine. Let the mixture simmer for about 5 minutes, then remove from heat and discard the garlic cloves (if you used halved garlic) or keep the minced garlic if you want a more intense garlic flavor.

3. Assemble the Gratin:

• Layer the thinly sliced potatoes in the prepared dish, overlapping the slices slightly in a shingled pattern.

• Once you have one layer of potatoes, pour a portion of the creamy milk mixture over the potatoes, making sure to coat them evenly. Repeat this process until all the potatoes and cream mixture are used up, finishing with a layer of cream on top.

4. Add Cheese and Butter:

• Dot the top of the gratin with small pieces of butter (around 1 tablespoon).

• Sprinkle the grated Gruyère and Parmesan (if using) evenly over the top.

5. Bake:

• Cover the gratin loosely with foil and bake in the preheated oven for 45 minutes.

• After 45 minutes, remove the foil and continue to bake for an additional 25-30 minutes, or until the top is golden and bubbly and the potatoes are tender when pierced with a fork.

6. Finish and Serve:

• Let the gratin rest for 10-15 minutes before serving. This will help it set and make it easier to slice.

• Serve as a decadent side dish to accompany meats like roast chicken, beef, or lamb.

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Tips for Perfection:

• Potatoes: Waxy potatoes hold their shape better and have a smooth, creamy texture when baked, making them ideal for this dish. Avoid starchy potatoes like Russets as they may become too mushy.

• Cheese: Gruyère is the classic cheese used in Gratin Dauphinois, as it melts beautifully and gives a rich flavor. Feel free to add other cheeses like Comté, Emmental, or a bit of Cheddar for variation.

• Make Ahead: You can assemble the gratin up to a day ahead of time, cover it tightly with plastic wrap or foil, and refrigerate. Just bake it the next day, adding a few extra minutes if it’s chilled.

• Crispy Top: If you like your gratin extra crispy on top, you can increase the heat to 200°C (400°F) for the last 10 minutes of baking or use the broiler for a minute or two—just keep an eye on it to prevent burning.

This dish is the definition of French comfort food—creamy, cheesy, and irresistibly rich. Enjoy making this classic Gratin Dauphinois! Let me know how it turns out or if you need any more tips!