If there have been ever a creamy potato dish value making, it’s this one. It’s just like scalloped potatoes, however higher, for my part. It comes collectively merely and superbly, with no roux required.
This potatoes au gratin recipe is definitely generally known as gratin dauphinois in France. Gratin dauphinois hails from the Dauphiné area in southeastern France, which is nestled subsequent to Italy.
Gratin dauphinois options thinly sliced rounds of potatoes cooked in cream, generally with cheese however typically with out. This potato gratin features a beneficiant quantity of Gruyère cheese, and I wouldn’t need it some other approach! The recipe is evenly seasoned with garlic, pepper and nutmeg, and the tip result’s simply… magic.
In case you would love a second of glad silence at your bustling vacation meal, serve this recipe. I’ve actually watched folks go quiet upon their first chew. That’s after I know a recipe is excellent!
You may also can put together this recipe prematurely, which is an enormous plus for a full-course meal. This dish could be welcome at Thanksgiving, Christmas, Easter, or any big day in between.
Potatoes au Gratin Components
This recipe makes use of a brief listing of components and the flavour is really superb. You’ll discover the complete recipe on the backside of the put up, with a print-friendly possibility.
Russet potatoes
Starchy russet potatoes are perfect for potatoes au gratin. Whereas I’m typically an enormous fan of potato skins, you’ll have to peel the potato skins earlier than slicing the potatoes for the perfect melt-in-your-mouth texture.
Heavy cream
Heavy cream is the way in which to go together with this recipe. I’ve tried half and half and it really works decently effectively, however clumps considerably. Complete milk clumps and doesn’t yield a creamy gratin, so I strongly advise towards it.
Recent garlic
Recent garlic, at all times! Two cloves subtly infuse this dish with irresistible fragrant taste.
Black pepper, nutmeg & salt
Freshly floor black pepper and only a pinch of nutmeg are all you want right here. Nicely, and salt—potatoes love salt.
Gruyère cheese or Emmental
Gruyère cheese is extra anticipated in gratin dauphinois, however I like Emmental equally effectively. Whereas Emmental is just like Swiss cheese, Swiss cheese didn’t prove effectively in our assessments, because it hardened an excessive amount of.
Recent chives
Recent chives are non-obligatory, however supply a beautiful burst of recent inexperienced coloration on prime of this creamy, golden brown dish.
The right way to Make Potatoes au Gratin
This recipe is easy and you may watch it come collectively within the brief video beneath. Right here’s a rundown with some added notes:
1) Peel and slice the potatoes.
Ideally, you’re slicing the potatoes as thinly as presumably, about 1/8-inch thick. That is tough even with the sharpest of chef’s knives.
I’m at all times hesitant to advocate a mandoline slicer as a result of they’re harmful, however the mandoline undeniably yields the thinnest and most uniform outcomes. When utilizing a mandoline, please keep targeted on the duty at hand, know the place your fingers are always, and don’t be tempted to slice any nearer to the tip of the potato than you are feeling absolutely assured doing.
2) Whisk collectively the cream, minced garlic, salt, pepper and nutmeg.
Straightforward sufficient! The garlic and spices will settle, so that you’ll have to whisk the combination every time simply earlier than utilizing.
3) Begin layering the potatoes, then layer with cream and cheese.
Prepare about one-third of the potatoes within the backside of a 9-inch sq. pan in an overlapping fish-scale sample. (That is my beloved 9-inch pan, should you’re available in the market.) Whisk the cream combination, pour in a portion of it, and sprinkle some cheese on prime.
4) Repeat, repeat. High with all remaining cheese.
Potatoes, whisked cream, and extra cheese, in that order.
5) Bake, and canopy it towards the tip of baking.
After about 40 minutes within the oven, the highest ought to be turning properly golden. We’re going to cowl it with parchment or foil to stop the highest from changing into too browned by the point the potatoes are cooked by means of. The potatoes are carried out as soon as you’ll be able to press a fork throughout the middle of the dish with ease (if unsure, go a bit longer).
6) Briefly cool, then serve.
This dish wants at the least 20 minutes to chill earlier than serving. Straight out of the oven, it’s far too scorching to serve, and the layers want an opportunity to chill considerably to be able to maintain their form. Sprinkle with chopped chives earlier than serving, if desired.
Watch The right way to Make Potatoes au Gratin
Extra Potato Recipes to Make
In case you love potatoes (and who doesn’t?), you can not miss these potato recipes on Cookie and Kate:
Please let me understand how your gratin seems within the feedback! I really like listening to from you.
Potatoes au Gratin (Gratin Dauphinois)
- Writer:
- Prep Time: 20 minutes
- Cook dinner Time: 45 minutes
- Whole Time: 1 hour 5 minutes
- Yield: 12 1x
- Class: Facet Dish
- Methodology: Baked
- Delicacies: French
- Eating regimen: Vegetarian
This potatoes au gratin recipe is wealthy, golden brown and totally irresistible! Generally known as gratin dauphinois in France, this potato gratin is made with layers of potato, cream and cheese. It’s worthy of your vacation desk! Recipe yields 12 aspect servings.
Scale
Components
- 2 kilos russet potatoes
- 2 cups heavy cream
- 2 medium cloves garlic, pressed or minced
- 1 teaspoon positive salt
- 10 twists of freshly floor black pepper
- ⅛ teaspoon floor nutmeg
- 2 cups (8 ounces) grated Gruyère cheese or Emmental
- ½ teaspoon finely chopped recent chives, non-obligatory
Directions
- Preheat the oven to 425 levels Fahrenheit. Peel the potatoes and slice them as thinly as attainable, ideally ⅛-inch thick.
- In a liquid measuring cup, whisk collectively the cream, minced garlic, salt, pepper and nutmeg.
- Prepare about one-third of the potatoes within the backside of a 9-inch sq. pan in an overlapping fish-scale sample. Whisk the cream combination once more, then pour about one-third of the cream combination over the potatoes. Sprinkle with ½ cup of the cheese.
- Repeat this two extra occasions, topping with the entire remaining cheese.
- Bake for 40 minutes, then place a sheet of parchment paper or foil excessive to stop it from turning too brown. Bake for five to 10 extra minutes, checking each 5, till you’ll be able to press a fork throughout the potatoes with ease.
- Let the dish cool for at the least 20 minutes (it’s loopy scorching). Garnish with the non-obligatory chives, if desired, and serve heat.
Notes
Put together prematurely: This dish might be assembled as much as 24 hours prematurely. Chill it within the fridge, coated. It should seemingly want extra time within the oven because it’s beginning off chilly, and it’s troublesome to supply precise timing on this state of affairs. Control the dish beginning at 40 minutes and canopy it as soon as it’s turning properly golden on prime.
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