Description
These Easy Gratin Potatoes Dauphinoise, originating from the Dauphiné region in France, is a classic dish known for its rich and creamy layers of thinly sliced potatoes.
Ingredients
Scale
- 4 medium to large Yukon Gold or Red potatoes (scrubbed with skin-on)
- 2 cups heavy cream
- 1 shallot, sliced thin
- 1 teaspoon fresh thyme, plus more for garnish
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon nutmeg
- 2 cups Gruyère cheese, shredded
- 1/2 tablespoon butter
Instructions
- Scrub the potatoes and slice them thin, peeling if desired.
- In a pot, combine the sliced potatoes with heavy cream, shallot, salt, pepper, nutmeg and fresh thyme.
- Gently simmer for about 10 minutes until the potatoes are tender, and the cream has thickened slightly.
- Preheat the oven to 350°F. Line a 9″ oval casserole dish with butter.
- Use a slotted spoon to transfer enough potatoes to line the bottom of the dish.
- Sprinkle with shredded Gruyère cheese.
- Layer the remaining potatoes.
- Pour in the cream mixture.
- Add another layer of Gruyère cheese.
- Bake uncovered for about 30-35 minutes until bubbly and the cheese is golden brown on top.
- Garnish with fresh thyme and serve hot.
- ENJOY!
Notes
- Ensure uniform thickness for consistent cooking using a mandoline slicer if available.
- Opt for Yukon Gold or Red potatoes for a creamy texture, or experiment with Russet potatoes for a different result.
- Control the creaminess by modifying the quantity of heavy cream. For a lighter version, reduce the cream amount or use a mix of milk and cream.
- Use fresh thyme for the best flavor, or substitute with dried thyme, remembering to halve the quantity.
- Simmer gently just to tenderize the potatoes. Do NOT boil.
- Experiment with cheeses like Swiss or Emmental for a unique twist, ensuring they melt well for the desired creamy consistency.
- Assemble the gratin in layers.
- Line the casserole dish with butter to prevent sticking.
- Garnish with fresh thyme.
- Test potatoes for tenderness after simmering to ensure the right texture in the final dish (NOTE: The potatoes should not be falling apart).
- Enjoy the gratin immediately for the best experience, with gooey cheese and creamy potatoes.
- To make for a larger crowd, use 3 pounds of potatoes, 3 cups heavy cream and 2 cups shredded Gruyère cheese. Use a larger casserole dish for baking.
- Cover with foil during reheating to prevent excessive browning and warm in the oven at 350°F.
- Prepare a day in advance and refrigerate, then bake just before serving for a convenient make-ahead option.
- Use leftovers in breakfast dishes or repurpose into a hearty potato soup for added versatility.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Side dish
- Method: Easy
- Cuisine: French