Absolutely! Gratin Dauphinois is a classic French dish—creamy, cheesy, and irresistibly golden on top. Here’s a traditional recipe:
Gratin Dauphinois (Creamy Potato Gratin)
Ingredients (serves 4–6)
- 2 lbs (about 1 kg) potatoes (Yukon Gold or Russet), peeled and thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 2–3 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp nutmeg (optional, for warmth)
- 1–1½ cups grated Gruyère cheese (or Swiss cheese)
- 2 tbsp butter, for greasing the dish
Instructions
- Preheat oven:
- 350°F (175°C).
- Butter a 9×13-inch baking dish.
- Prepare the cream mixture:
- In a saucepan, combine cream, milk, garlic, salt, pepper, and nutmeg. Heat gently until warm, but don’t boil.
- Layer the potatoes:
- Arrange a layer of potato slices in the dish, slightly overlapping.
- Sprinkle a little cheese over the layer. Repeat layers until all potatoes and cheese are used.
- Pour cream mixture:
- Pour the warm cream evenly over the potatoes. Press lightly so the liquid seeps through.
- Bake:
- Cover with foil and bake for 45 minutes.
- Remove foil and bake another 25–30 minutes until top is golden brown and potatoes are tender when pierced with a knife.
- Serve:
- Let the gratin rest 5–10 minutes before serving. Perfect alongside roasted meats or a fresh salad.
Tips
- Thin slices: Use a mandoline for even cooking.
- Cheese choice: Gruyère is traditional, but Emmental or a mild Swiss cheese works too.
- Make ahead: Prepare the dish a day ahead, cover, refrigerate, and bake before serving.
- Optional flavor boost: Add fresh thyme or a few crushed garlic cloves in the cream for extra aroma.
If you want, I can also give a lighter, “weeknight-friendly” version of Gratin Dauphinois that uses less cream but still stays creamy and golden.
Do you want me to do that?
