Side Dish: France – Dauphiné – Gratin Dauphinois (Potato Gratin)
Serving Size: 6
Approximate Time
Prep
15 min
Cook
1 hr 35 min
Additional
10 min
Total
2 hrs
Ingredients
- 2 lb (900 g) Yukon Gold or Russet potatoes, peeled and sliced 1/8 inch (3 mm) thick
- 2 tbsp (28 g) unsalted butter, plus 1 tbsp (14 g) for greasing the dish
- 2 cloves (6 g) garlic, minced
- 1 1/2 cups (360 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 1 tsp (5 ml) fine sea salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- Pinch of ground nutmeg
- 8 oz (225 g) Gruyère cheese, grated
- 1/2 cup (50 g) Parmesan cheese, finely grated
- 1 tsp (1 g) fresh thyme leaves, chopped (or 1/4 tsp dried thyme)
- 1/4 cup (25 g) panko breadcrumbs (optional, for a crisper top)
Instructions
1. Preheat the oven to 375°F (190°C). Generously butter a 9x13-inch (23x33 cm) baking dish with 1 tbsp (14 g) butter and rub the minced garlic around the bottom and sides.
2. In a medium saucepan over low heat, warm the heavy cream and milk until small bubbles appear at the edge (do not boil). Stir in 1 tsp (5 ml) salt, 1/2 tsp (2.5 ml) black pepper, and a pinch of nutmeg; remove from heat.
3. Arrange a single layer of potato slices in the prepared dish, overlapping slightly. Sprinkle a light handful (about one-quarter) of the Gruyère and a light dusting of Parmesan and thyme over the layer, then repeat layering until all potatoes and most of the cheese are used, finishing with a thin layer of potatoes.
4. Pour the warm cream mixture evenly over the layered potatoes, pressing gently so the liquid settles between slices. Sprinkle the remaining Gruyère and Parmesan evenly on top. If using, mix the panko with a small pinch of salt and a little melted butter and scatter over the cheese for extra crispness.
5. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and continue baking until the potatoes are tender when pierced with a knife and the top is golden, about 20–30 more minutes.
6. For a deeper brown crust, place under the broiler for 2–4 minutes—watch closely to avoid burning. Remove from oven and let rest 10 minutes before serving to allow the gratin to set.
