Ingredients:
- 2 pounds (900g) Yukon Gold or Russet potatoes (about 6 medium-sized potatoes)
- 2 cups (475ml) heavy cream
- 1 cup (240ml) whole milk
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter, plus more for greasing the dish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg (optional, but highly recommended)
- 1 cup (100g) grated Gruyère cheese (or a combination of Gruyère and Parmesan)
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme (optional)
- 1 bay leaf (optional)
Instructions:
1. Prepare the Potatoes:
Peel and Slice the Potatoes: Start by peeling the potatoes using a vegetable peeler. Once peeled, slice the potatoes into thin rounds, about 1/8 inch (3mm) thick. Using a mandoline slicer ensures the slices are uniform in thickness, which helps them cook evenly.
Soak the Potatoes (Optional): To remove excess starch and prevent the potatoes from browning, you can soak the sliced potatoes in cold water for about 15 minutes. Drain and pat them dry with a kitchen towel before using them in the gratin.
2. Prepare the Cream Sauce:
Infuse the Cream and Milk: In a medium saucepan, combine the heavy cream, whole milk, garlic, salt, pepper, nutmeg, and optional thyme and bay leaf. Heat over medium-low heat until it begins to steam and the garlic softens. Do not let it come to a boil, as this can cause the cream to curdle.
Melt the Butter: While the cream is heating, melt the butter in a large saucepan over medium heat. This will be used to grease the baking dish and also for the final step before assembling the gratin.
3. Assemble the Gratin:
Grease the Baking Dish: Generously butter a 9×13-inch (or similar size) baking dish. You can also use a round dish if you prefer. Make sure to coat the bottom and sides to prevent the gratin from sticking.
Layer the Potatoes: Arrange the potato slices in overlapping layers, fanning them out slightly in a spiral pattern or straight rows, depending on your dish. After each layer of potatoes, spoon over a little of the warm cream mixture, making sure to coat the potatoes evenly. Repeat this layering process until all the potatoes are used up.
Pour the Remaining Cream Sauce: Once all the potatoes are layered in the dish, pour the remaining cream sauce evenly over the top of the potatoes. The liquid should just about cover the top layer of potatoes. If you find you have too much liquid, you can remove a little, but it’s important to have enough to make the gratin creamy.
4. Bake the Gratin:
Add Cheese: Sprinkle the grated Gruyère cheese evenly over the top of the gratin. If you’re using a combination of Gruyère and Parmesan, mix them together before sprinkling them on top. The cheese will melt and create a golden, crispy crust.
Cover and Bake: Cover the baking dish loosely with aluminum foil and bake the gratin in a preheated oven at 350°F (175°C) for 40-45 minutes. This allows the potatoes to cook through while absorbing all the flavors from the cream and cheese.
Uncover and Continue Baking: After 40-45 minutes, remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown and bubbly. The gratin should be tender when pierced with a fork, and the top should have a crispy, golden layer.
5. Serve the Gratin:
Rest Before Serving: Let the gratin rest for about 10-15 minutes after removing it from the oven. This allows the sauce to thicken slightly and makes it easier to slice.
Garnish (Optional): For an extra touch of flavor, sprinkle a little fresh thyme or chopped parsley over the top before serving. The herbs add a burst of color and a fresh contrast to the richness of the dish.
Serving Suggestions:
- With Roasted Meats: Gratin Dauphinois is the perfect side dish to accompany roasted meats such as roast chicken, lamb, or beef.
- With Green Vegetables: Serve with a simple green salad or sautéed spinach for balance. The richness of the gratin pairs wonderfully with the freshness of leafy greens.
- As a Main Dish: If you’re serving it as a main course, consider adding a protein like grilled chicken or pan-seared fish.
Tips for the Perfect Gratin Dauphinois:
- Use Waxy Potatoes: Yukon Gold potatoes are ideal for this dish because they have a creamy texture and hold their shape well when baked. Russet potatoes can work too, but they may become slightly more mealy.
- Don’t Overcrowd the Potatoes: Layer the potatoes in a single, even layer for each step. Overcrowding them can make it harder for the layers to cook evenly.
- Resting Time: Allow the gratin to rest after baking. This helps it set up and makes it easier to slice.
- Infuse Flavors in the Cream: Infusing the cream with garlic, thyme, and nutmeg allows the flavors to penetrate the potatoes and makes the dish more aromatic. Don’t skip this step for the best flavor.
- Cheese Choice: Gruyère cheese is the classic choice for Gratin Dauphinois because of its nutty flavor and ability to melt beautifully. However, feel free to mix it with a bit of Parmesan for added sharpness.
- Consistency of the Sauce: If the cream sauce seems too runny, you can thicken it by adding a tablespoon of flour to the milk and cream mixture (like a roux). This will help it set up during baking.
Storage and Reheating:
Storing Leftovers: Leftover Gratin Dauphinois can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, and it makes for great leftovers!
Reheating: To reheat, place the gratin in an oven at 350°F (175°C) for 20-25 minutes, or until heated through. If the top starts to brown too much, cover it with aluminum foil to prevent burning.
Freezing: While this dish can be frozen, it’s best to freeze it before baking. Assemble the gratin in the baking dish, cover tightly with plastic wrap and foil, and freeze for up to 2 months. When ready to cook, thaw overnight in the fridge and bake according to the instructions.
Final Thoughts:
Gratin Dauphinois is a comforting, rich, and luxurious dish that’s perfect for holidays, family dinners, or any occasion that calls for something indulgent. The creamy potatoes, fragrant garlic, and crispy cheese topping combine to make a dish that is sure to impress. Serve it as a side to elevate any meal or enjoy it as the star of the plate—either way, it’s a recipe that’s bound to be loved by all!