How to Make Potato Gratin Dauphinois - Gratin Dauphinois - French Scalloped Potatoes

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream is lower in calories, while milk is more budget-friendly.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and calories, while processed cheese is often cheaper.

Introduce Gratin Dauphinois as a rich and delicious dish made of finely sliced potatoes covered with cream, topped with grated Gruyere cheese and baked until crispy.

State that the recipe can be cooked in advance and reheated before serving.

List the ingredients needed: starchy potato (Russet), salt, pepper, nutmeg, whipping cream (about 33% fat), Gruyere cheese, chopped garlic, and a little bit of butter.

Pour about 2 cups of cream into a large pot or casserole and add the chopped garlic.

Season the cream with salt, pepper, and freshly grated nutmeg (about a quarter of a whole nutmeg).

Peel the potatoes and keep them in cold water to prevent browning before slicing them with a mandolin.

Adjust the mandolin to slice the potatoes to about 2mm thickness, similar to the thickness of a coin.

Slice the potatoes and place them in the cream as they are sliced.

Mix the potatoes with the cream, ensuring they are not completely covered to avoid excess cream.

Bring the cream to a boil on medium heat.

Prepare the gratin dish by melting butter and pouring it into the dish to grease it.

If too much butter is used, remove excess with absorbent paper to avoid a greasy dish.

Stir the cream as it thickens from the starch in the potatoes and taste for seasoning, adjusting with more salt and pepper if needed.

Transfer the potatoes into the greased gratin dish using a skimmer or serving spoon, arranging them flat.

Pour some of the cream over the arranged potatoes and sprinkle grated Gruyere cheese all over the top.

Place the gratin dish on a cookie sheet lined with parchment paper to catch any overflow.

Bake the gratin at 425 degrees F for about 30 minutes.

After 30 minutes, check the gratin; it should be golden brown.

Lower the temperature to 350 degrees F and bake for an additional 15-20 minutes.

After 20 minutes, check the gratin; the potatoes should be tender and the gratin should have a nice color.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens