Gratin Dauphinois
Votes: 14
Time: 55 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
The classic French gratin Dauphinois is popular worldwide, and it's no wonder—potatoes baked in a creamy, garlic-flavored sauce under a delicious cheese crust are unforgettable. Before baking, the potatoes are thinly sliced and lightly simmered in cream. This gives them a wonderfully velvety, tender texture, so it's best to use starchier varieties. If desired, the gratin Dauphinois can be sprinkled with finely chopped chives. Serve as a standalone appetizer or as a festive side dish with meat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cups heavy cream
- 6 Russet Burbank potatoes, peeled and sliced 1/4 inch thick (with a knife or mandoline)
- 1 clove garlic, peeled and halved
- 1 cup grated Gruyere
- 2 tbsp chopped chives (optional)
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Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- In a medium saucepan, bring 2 cups of heavy cream to a boil. Add the potatoes, season with salt and pepper, and cook for 3 minutes.
- Rub the bottom and inside walls of an 8-inch baking dish with the cut side of a garlic clove. Add the potatoes and cream and top with the remaining cream; sprinkle with Gruyère. Top with chives, if using.
- Bake on a baking sheet until the potatoes are tender and the cheese is golden brown, about 30 minutes. Remove from the oven and let rest for 10 minutes before serving.
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