Gratin Dauphinois
The beloved Gratin Dauphinois is the essence of French comfort cuisine—humble ingredients transformed through careful technique. Thinly sliced potatoes are gently baked in cream and garlic until meltingly tender, then finished with a golden, bubbling top. Traditional Dauphinois contains no cheese, but many modern interpretations include a light sprinkling for added richness. Simple, rich, and irresistibly Parisian, this classic gratin is a lesson in restraint and refinement.
- Serves
- 4
Directions
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Prepare the Dish: Preheat oven to 350°F. Rub the bottom and sides of a shallow baking dish generously with butter and sprinkle a small amount of sliced garlic across the bottom.
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Slice the Potatoes: Peel the potatoes and slice very thinly (about ⅛ inch), preferably using a mandoline for even cooking. Do not rinse—the starch helps thicken the cream.
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Season the Cream: In a saucepan, combine cream, milk, salt, pepper, and nutmeg. Warm gently over medium heat—do not boil.
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Layer the Gratin: Arrange a single layer of potatoes in the prepared dish, slightly overlapping. Spoon over some of the warm cream mixture. Repeat layering until all potatoes are used, pressing gently to submerge them. Pour the remaining cream over the top. It may look wet, but the cream helps to cook the potatoes through.
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Bake: Cover loosely with foil and bake for 45 minutes. Remove foil and continue baking for another 30–minutes, until the potatoes are fork tender and the top is lightly golden.
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If using cheese, sprinkle it over the gratin during the last 15 minutes of baking.
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Rest and Serve: Let rest for 10–15 minutes before serving to allow the gratin to set.
From Shawnie's class “Paris Je T’aime: Savoring the City of Light”
