Gratin Dauphinoise
This decadent Potato Gratin is a classic comfort dish that boasts layers of thinly sliced potatoes bathed in a rich and creamy garlic-infused half-and-half. Baked until tender and golden brown on top, this dish is luxurious and flavorful, making it perfect for gatherings or simply indulging in a cozy night in.
— Constant Cookbook
Ingredients
Instructions
- Peel and wash the potatoes and slice them into rounds ⅛-inch thick, using a mandoline, the slicing disk of a food processor, or a sharp knife.
- Generously butter a 9-by-12-inch heavy shallow baking dish, preferably earthenware or cast-enamel, or an oval gratin dish of comparable size. (You can also use a 12-inch cast-iron skillet.) Rub the dish with half of the crushed garlic.
- In a small saucepan, bring the half-and-half to a simmer with the remaining garlic and season generously with salt and pepper. Set aside.
- Preheat the oven to 350°F. Arrange the potatoes in one overlapping layer on the bottom of the dish. Season the layer generously with salt, pepper, and nutmeg. Arrange two more layers on top, seasoning each layer liberally. You might not need all the potatoes. Press the layers down to compact them. Pour in enough half-and-half to come up just a little below the top layer of potatoes. Set the baking dish on a larger baking sheet, cover with foil, and bake until the potatoes feel tender when pierced with a knife, about 1 hour.
- Raise the oven temperature to 425°F, remove the foil, and bake until the top begins to brown, about 10 minutes. Pour just enough cream to cover the top, dab it with crème fraîche, if using, and sprinkle evenly with the Parmesan. Bake until the top is brown and bubbly, 15 to 20 minutes more. Remove from the oven and let the potatoes stand for 10 minutes to absorb the cream. Cut into squares and serve. Editor’s note: This recipe was originally published in ‘The Greatest Dishes!’ as Potato Gratin and first appeared on Epicurious in August 2004. For more ways to cook potatoes, click through for our collection of potato recipes →
Yield
Serves 6 or more
Comments
No comments found.