Gratin Dauphinois: Creamy Potato Gratin
Gratin Dauphinois is a classic French dish hailing from the Occitan cuisine. This creamy potato gratin is a comforting and indulgent side dish that pairs perfectly with roasted meats or as a standalone vegetarian option.
Ingredients
- 2 pounds (900g) potatoes, peeled and thinly sliced
- 2 cups (480ml) heavy cream
- 2 garlic cloves, minced
- 1 cup (100g) Gruyère cheese, grated
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a saucepan, heat the cream and minced garlic over medium heat until it simmers.
- Arrange a layer of sliced potatoes in a greased baking dish, then pour a portion of the hot cream over the potatoes and sprinkle with grated Gruyère cheese, salt, and pepper.
- Repeat the layers until all the potatoes, cream, and cheese are used, ensuring the top layer is cheese-covered.
- Cover the dish with foil and bake for 45 minutes. Then, uncover and bake for an additional 15 minutes or until the top is golden and the potatoes are tender.
- Let it rest for 10 minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven-baked
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 35g
- Protein
- 8g
- Fat
- 15g
Supplies
Baking dish Foil
Tools
Oven Saucepan Grater
Serving suggestions
Serve the Gratin Dauphinois alongside a juicy roast chicken or beef tenderloin. It also pairs well with a fresh green salad.
Tips & tricks
For a crispy top, broil the gratin for the last few minutes of baking.
Cost
$10