How to Make Gratin Dauphinois (Scalloped Potatoes)

Gratin Dauphinois is the most widely known gratin originating in Dauphiné, France. This dish is more commonly referred to as Scalloped Potatoes in the States. This is a delicious dish in which thinly sliced potatoes are cooked in cream, sprinkled with cheese and baked until golden brown. Crunchy on top, creamy on the inside with a hint of garlic, and a dash of salt and pepper, this dish is hard to resist, yet simple to make.

Preparation time: 30 minutes
Cooking time: 1 hour

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2lbs russet potatoes
• 1 liter milk (preferably whole)
• 1 pint heavy cream
• 1-2 cloves of mashed garlic
• 5 oz cheese of your choice
• salt and pepper

1. 
    
   Potatoes

   Peel potatoes. Then slice into approximately 1/8 inch slices.

2. 
    
   Sliced Potatoes

   Transfer potatoes into pot and cover with milk. Throw in a pinch of salt.

3. Cook the potatoes by starting out with medium heat until they begin to boil, then turn the heat down until low. Continue until tender. Meanwhile, preheat the oven to 350ºF.

4. 
    
   Garlic

   Butter the casserole dish. Place half of potatoes in dish, then add half of the mashed garlic, half of the cream, and half of the cheese. Then add the other half of potatoes and repeat adding cheese, garlic and cream.
   
   *You can use any type of cheese from a sharp French cheese to a mild cheddar cheese. This dish is versatile and works well with personal preferences.

5. 
    

   Place in at 350ºF for one hour. Gratin will be completely cooked when the top turns a golden brown color. Garnish with freshly chopped parsley if desired and serve immediately.

[ayoung1]

on 4/12/2009 Gratin Dauphinois, Culinary school memories! I love this dish and well worth the time to make!

[walker7]

on 2/11/2009 I'm hungry now...thanks!

[labellefleur100]

on 2/11/2009 My mom used to make these for me all the time! Thanks for the recipe! 5* RCMMDED

[NuttyMomma]

on 2/7/2009 Yummy!! Sounds like a delicious treat and not hard to do either. 5*

[whatupally]

on 2/5/2009 Excellent recipe, 5 stars