How to make Gratin Dauphinois

Waxy potatoes are the foundation of this dish.

Gratin dauphinois, a classic French potato and cheese casserole, makes a perfect accompaniment to simple grilled meats. Some cooks use milk as the only liquid but this recipe, which combines milk and cream, yields a richer dish.

Things You'll Need

• Bowl
• Potato peeler
• Knife
• 2 lb. waxy potatoes, peeled
• 2 cloves of garlic, minced
• Salt and pepper
• 2 oz. butter
• Ovenproof casserole dish
• 5 oz. Gruyère cheese, divided in two portions
• 1 cup whole milk
• 1 cup heavy cream

Instructions

1. Preheat the oven to 350 degrees F.

2. Peel and slice the potatoes into slices 1/8-inch thick. In a bowl, toss the potatoes with the minced garlic and salt and pepper to taste.

3. Liberally grease an ovenproof casserole with the butter. Arrange half the potato slices in the casserole, in a single layer if possible. Sprinkle on half the cheese. Repeat with the remaining potato slices and cheese.

4. Pour the milk around the inside edges of the casserole so as not to disturb the top layer of cheese. Do the same with the heavy cream.

5. Place the dish on a center rack of the oven and bake uncovered for about an hour or until the cheese is browned and bubbly and a knife inserted into a potato slice offers no resistance.

6. Allow the dish to rest for 20 minutes before serving.

Tips & Warnings

• If you do not plan to use the potatoes immediately after peeling, place them in a bowl of cold water to prevent oxidation. Dry them thoroughly with a kitchen towel before proceeding with the recipe.

References

• Cuisine-France: Gratin Dauphinois