- Dinner
Gratin Dauphinois
A classic French dish featuring layers of thinly sliced potatoes, creamy cheese, and a golden, bubbling top.
Time: ~1 hr 30 min
Ingredients
- Garlic, smashed and peeled1 clove
- Salted Butter, for the baking dishto taste
- Potatoes, peeled2 lbs
- Kosher Saltto taste
- Black Pepper, freshly groundto taste
- Whole Nutmeg, freshly gratedto taste
- Gruyère, coarsely grated1.3 lbs
- Heavy Cream¾ cup
- Unsalted Butter, cut into small pieces3 tbsp
Instructions
Prepare the Gratin Dish
Preheat the oven to 375°F (190°C). Rub the bottom and sides of a 12 by 9-inch (33 by 23-cm) gratin dish that is about 1 1/2 inches (4 cm) deep, or a similar baking dish, with the smashed garlic. Butter the bottom and sides of the dish and set aside.
Layer the Potatoes and Cheese
Using a mandoline or sharp knife, slice the potatoes into paper-thin rounds. Starting with the largest slices, arrange about one-quarter of the potatoes in overlapping layers in the gratin dish, completely covering the bottom. Season with salt, pepper, and nutmeg. Scatter about one-quarter of the cheese over the potatoes. Continue layering until the dish is full, finishing with grated cheese.
Add Cream and Butter
Place the gratin dish on a sheet pan to catch any drips. Drizzle with the heavy cream and scatter the butter over the top.
Bake the Gratin
Bake until the potatoes are tender when poked with a paring knife and the top is golden brown and bubbling, 55 minutes to 1 hour. Serve immediately.
Storage
Cool leftovers to room temperature, cover, and refrigerate for up to 3 days. Reheat at 350°F (175°C) until bubbling, about 20 minutes.