|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||38%|
|Saturated Fat 19g||93%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 3g||11%|
|*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.|
Dauphinoise is the French method of baking potatoes in milk, cream, and cheese. In the French region of Dauphiné, every home cook has her own formula for preparing this gratin. Our simple and delicious recipe comes courtesy of the author Paula Wolfert, and it's featured in the "Mediterranean Clay Pot Cooking" book. The main characteristic of potatoes Dauphinoise is the fact that they are raw when placed in the oven, as other similar preparations use cooked potatoes and no cheese. The best way of achieving the perfect thinness on your potatoes is by carefully using a mandolin.
For best results, bake the gratin, let it stand for at least fifteen minutes, and then reheat it before serving. The second oven pass makes the gratin taste even better and gives the crust a crunchier, crispier layer. Use a 9 x 12-inch gratin or shallow baking dish with a 10-to-12 cup capacity.
Click Play to See This French Potato Dauphinoise Recipe Come Together
- 1 garlic clove (halved)
- 2 tablespoons butter (divided)
- 1 1/2 cups whole milk (or half-and-half)
- 1 1/2 cups heavy cream
- 1 egg
- 1 cup Emmenthaler (shredded, or Gruyère or Comté cheese)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper (freshly ground)
- 1/4 teaspoon nutmeg (grated)
- 2 1/2 pounds Yukon Gold potatoes (peeled, thinly sliced, rinsed, and patted dry)
Gather the ingredients.
Preheat the oven to 350 F.
Rub the inside of the baking dish with the garlic clove and use 1 tablespoon of the butter to grease the dish.
In a large saucepan, heat up the milk and 3/4 of the cream until bubbles appear around the sides of the pan. Set aside.
In a medium bowl, beat the egg lightly and gradually whisk in the hot creamy milk mixture. Use a thin stream to temper the egg as adding too much hot liquid can make scrambled eggs.
Once all the hot liquid is mixed with the egg, add 3/4 of a cup of the cheese and return the mixture to the saucepan. Cook over medium heat, continuously stirring, for 3 to 4 minutes to melt the cheese. Season with salt, pepper, and nutmeg.
Add the potato slices to the sauce and stir to coat. Transfer the potatoes to the buttered baking dish and spread out in an even layer. Sprinkle the remaining cheese on top and add the remaining butter on top cubed in tiny pieces.
Place the baking dish in the oven and raise the heat to 400 F. Bake for 1 hour.
Transfer the gratin to a heat-proof surface and let cool for 15 minutes.
Loosen the sides of the gratin with a flat knife and brush the top of the gratin with the remaining 3/4 cup heavy cream.
Return the baking dish to the oven and bake for 15 minutes. Turn off the heat and let the gratin finish browning in the receding heat for 30 minutes longer.
Serve and enjoy!