|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 46g||59%|
|Saturated Fat 29g||143%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 3g||9%|
|Total Sugars 11g|
|Vitamin C 10mg||51%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Dauphinois (sometimes called dauphinoise) is named after the Dauphiné region of France and is a dish enjoyed around the world. The combination of potatoes soaked with garlic-infused cream then slow-cooked to melting perfection is about as good as it gets when it comes to comfort food. This dauphinois is topped with Gruyere cheese and baked, making it a gratin dauphinois and extra delicious.
The best potatoes to use for a gratin are floury baking potatoes. The softness of these potatoes means they will soak up all the lovely, creamy, garlicky creaminess. If for any reason you need to cut down a little, then replace the creme fraiche with milk but don't skip the heavy cream. The dish needs the creaminess to make it taste as good as it does and it's worth the calories.
2 pounds baking potatoes, peeled and cut crosswise into 1/4-inch slices
5 cups whole milk
2 cloves garlic, very lightly crushed
1 1/2 cups heavy cream
1 1/2 cups crème fraiche (or sour cream)
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch freshly grated nutmeg
2 tablespoons unsalted butter, softened
2/3 cup coarsely grated Gruyere cheese
Gather the ingredients.
In a large saucepan over medium heat, bring the potatoes, milk, and garlic to a gentle simmer.
Continue to cook the potatoes, gently stirring occasionally and adjusting the heat as necessary to maintain a simmer, until just tender, about 15 minutes. Be very careful not to overcook them as they need to hold their shape for layering in the pan. Position a rack in the center of the oven and preheat to 350 F.
Transfer the potatoes to a medium bowl with a slotted spoon, taking care not to break the slices. Drain the milk from the pan and reserve for another use. Add the heavy cream, crème fraiche or sour cream, salt, pepper, and nutmeg to the saucepan and whisk to combine. Gently return the potatoes to the pan.
Heat the potato-cream mixture to barely a simmer (a few bubbles are fine but no more) for 10 to 15 minutes until the potatoes are very tender but not falling apart.
Butter a large baking dish. Transfer the potatoes to the baking dish with a slotted spoon, layering them without breaking them up too much.
Cover with the cream from the pan.
Sprinkle the Gruyere cheese over the potatoes (if using).
Bake in the oven until the potatoes are golden brown on top and the cream is mostly absorbed, about 50 minutes.
Serve with your favorite main dish. Enjoy!
- This is a great make-ahead side dish. Simply refrigerate it for up to 1 day before the final baking stage. To serve, bring it up to room temperature, cover with foil, and put it into a very hot oven as above.
- For a restaurant-style serving, leave the gratin to cool in the dish until cold then pop it into the refrigerator for a few hours or overnight. When ready, use a tart cutter for individual portions and reheat by wrapping in foil and popping into a very hot oven.
What Is The Difference Between a Gratin and Scalloped Potatoes?
A potatoes gratin is a dish of sliced, cooked potatoes with a creamy sauce and a topping of cheese, breadcrumbs, or both. Scalloped potatoes typically include cheese in the potato mixture, either layered or melted into the sauce, in addition to being topped with cheese. Cheddar cheese is popular in scalloped potatoes, while a gratin may use Gruyere or Parmesan.