Gratin Dauphinoise

Gratin Dauphinoise, also known as Pommes Dauphinoise, are similar to Potatoes au gratin.

Pommes Dauphinoise, also known as Gratin Dauphinois, is a classic French dish consisting of thinly sliced potatoes that are layered in a baking dish and baked with cream, milk, garlic, and sometimes cheese. The dish originates from the Dauphiné region in southeastern France.

This classic French preparation can be applied to various root and tuber vegetables, individually or in combination. Traditionally prepared with heavy cream, variations include the addition of egg yolks to the cream to create a custard or the substitution of a flavorful stock for savoyarde potatoes.

The best choice of potatoes are Russets or yellow skin varieties like Yukon Gold. Substitute other root vegetables, such as sweet potatoes, celery root, or parsnips, for all or part of the potatoes.

Equipment

  • Vegetable peeler

  • Cutting board

  • Chef knife

  • Mandolin (optional)

  • Saucepan

  • Casserole dish or a 2” half-size hotel pan

  • Parchment paper

  • Foil

Slicing potatoes with a mandolin is easy and efficient.

Ingredients

  • Potatoes

  • Heavy cream

  • Milk

  • Garlic

  • Salt

  • Pepper

  • Nutmeg (optional)

  • Oil or melted butter

  • Gruyère cheese (optional)

Instructions:

After layering, add the cream mixture to cover the sliced potatoes.

Preparation of Potatoes

  • Peel the potatoes and slice them thinly, about 1/8 inch thick. You can use a mandoline slicer for even slices.

Preparation of Cream Mixture

  • In a saucepan, combine heavy cream and minced garlic cloves in a saucepan.

  • Season the mixture with salt, pepper, and a pinch of nutmeg for flavor.

  • Heat to a simmer.

Layering

  • Preheat the oven to 375°F (190°C).

  • Grease a baking dish with butter or oil.

  • Arrange a layer of sliced potatoes in the bottom of the baking dish, overlapping slightly.

  • Pour a portion of the cream mixture over the potatoes, ensuring they are evenly coated.

  • Repeat the layering process with the remaining potatoes and cream mixture until the baking dish is filled, finishing with a layer of cream.

Baking

Test for doneness with a skewer or fork. The texture should be tender but al dente.

For individual portions, compress with a weight and cool completely.

  • Cover the baking dish with parchment paper and aluminum foil.

  • Bake in the preheated oven for about 45 minutes to 1 hour or until the potatoes are tender when pierced with a fork.

  • Remove the foil and parchment during the last 10-15 minutes of baking to allow the top to brown slightly.

Cut individual portions, sprinkle with cheese, and reheat in a 375°F (190°C) oven.

Optional Cheese Topping:

  • If desired, sprinkle grated Gruyère cheese over the top of the potatoes during the last 10-15 minutes of baking. This adds a deliciously cheesy crust to the dish.

Serving

  • Once baked, allow the Pommes Dauphinoise to cool for a few minutes before serving.

  • Garnish with fresh herbs, such as parsley or chives, for added flavor and presentation.

  • Serve the Pommes Dauphinoise as a decadent side dish alongside roasted meats and poultry or as part of a vegetarian meal.

Optional Serving Method

  • Compress the gratin with a weight and cool completely.

  • Portion the gratin on a sheet pan

  • Sprinkle with Gruyère cheese and reheat at 375°F (190°C) for about 20 minutes.