Potato Au Gratin Dauphinois
Potato Gratin Dauphinois, a timeless French classic, has become one of my favorite dishes to prepare, serve, and enjoy throughout the year. It has been the star of many Christmas dinners, but it’s also perfect for special weekend meals.
For the Whole Menu Idea
For an elegant meal, start with a delicate appetizer like Artichoke Bottoms with Goat Cheese Soufflé before indulging in Potato au Gratin Dauphinois alongside Rosa di Parma – Italian Stuffed Pork Tenderloin. For a unique variation, try Oyster Mushroom Potato Gratin, Dilijan Style for an earthy twist on classic gratin. Finally, end your meal on a sweet note with a sophisticated French Frangipane Pear Tart (Tarte Bourdaloue) or crisp, delicate Tuile Cookie Leaves.
Table of Contents
Chronicles of Gratin Dauphinois
The origins of Gratin Dauphinois trace back to at least 1788 when it was first documented at a banquet. However, this simple yet refined dish had been a staple long before then. The Dauphiné region of France, due to its proximity to Switzerland, was introduced to potatoes earlier than much of the country—well before Antoine Parmentier helped popularize them in French cuisine.
Traditionally a humble peasant dish, Gratin Dauphinois consists of thinly sliced potatoes, milk, and garlic, slowly baked to perfection. The starch from the potatoes, combined with butter, naturally forms a golden, crispy crust—hence the term au gratin.
Over time, the recipe evolved, incorporating rich additions like cream, cheese, and nutmeg. The word gratin itself comes from the French verb gratter, meaning “to scrape,” referring to the delicious crispy bits that form at the bottom and edges of the dish.
Why I Love This Recipe
I love these because they’re not only easy to make but also festive enough to pair perfectly with Roasted Pork Tenderloin and Shaved Cauliflower Salad. Plus, they’re always a hit at gatherings!
Grocery List
Time Required:
Bake in a 325°F(160°C) preheated oven.
Special Tools to Use:
Recipe Steps at a Glance
This potato au gratin recipe can be broken down into the following steps:
Step-by-step: How to Make Potato Au Gratin
Step 1: Preparing the Ingredients -Mise en Place
Wash, peel, and thinly slice the potatoes using a sharp knife or mandoline slicer (pic. 1 and pic. 2)
Heat the milk and cream in a pot, adding smashed garlic (pic. 3) , thyme, and coarsely crushed black pepper (pic. 4). Let it simmer to infuse the flavors, then strain and set aside.
Shred the cheese. Mix the salt and black pepper in a small bowl and set aside
Lay the slices on a clean kitchen towel to remove excess moisture, keeping the starch intact.
Set aside the best-looking slices for the final top layer.
Step 2: Layering the potatoes
Generously butter an ovenproof gratin dish and sprinkle with parmesan cheese (pic. 5).
Start by arranging the potato slices around the perimeter of the dish, slightly overlapping them (pic. 6).
After the first layer, season with salt and pepper, then sprinkle with ¼ cup of cheese.
Continue layering, seasoning each layer, and adding cheese (pic. 7).
For the final layer, arrange the reserved slices neatly for an elegant presentation.
Pour the infused cream mixture evenly over the potatoes (pic. 8 & 9) and top with the remaining cheese (pic. 10).
Dot with butter and add extra cheese if desired for a crispier crust.
Step 3: Baking the potato gratin
Preheat the oven to 325°F (160°C).
Bake for 1 to 1½ hours, or until the potatoes are soft and the top is golden brown and crispy.
Check for doneness at the 1-hour mark by sliding a knife through the layers.
If needed, increase the temperature to 350°F (180°C) for the last few minutes to enhance browning.
Best Ways to Serve Gratin Dauphinois
Pair the luscious layers of Potato au Gratin Dauphinois with the refined flavors of Rosa di Parma, an Italian stuffed pork tenderloin that perfectly complements the creamy potatoes. For a lighter contrast, a crisp and refreshing Belgian Endive and Shaved Cauliflower Salad provides a bright, crunchy balance to the richness of the gratin.
Tips and Wisdom from Cafe Osharak
More Recipes to Try from Cafe Osharakatoes. Check out these recipes.
Enjoyed this recipe? Then you’ll love Hasselback Potatoes, Mediterranean Stuffed Shells and Artichoke Bottoms! They’re just as flavorful and fun to make. Check them out and let me know which one you try next!
If you enjoyed this recipe, please leave a 🌟 star rating and let me know how it turned out in the 📝 comments. I appreciate your support!
Potato Au Gratin Dauphinois
Ingredients
- 4-5 each waxy potatoes peeled and thinly sliced
- 200 gram Gruyere cheese grated
- Parmesan cheese
- 2 tablespoon butter
- 2 cups cream
- 1 teaspoon salt
- pinch nutmeg
- 1/2 teaspoon fresh ground black pepper
- 2 garlic cloves peeled and crushed
- 2 sprigs fresh thyme
Instructions
- Set your oven to 325°F (160°C).
- Grease a heavy-bottomed or ovenproof gratin dish generously with butter, then sprinkle a layer of Parmesan cheese on the bottom.
- Arrange the potato slices in the dish, slightly overlapping them. Season each layer lightly with salt and pepper, and sprinkle a handful of Parmesan cheese over each layer. Repeat until all the potatoes are used.
- Sprinkle an additional layer of Parmesan over the final layer of potatoes.
- In a saucepan, combine the double cream, garlic, and thyme sprigs. Bring to a gentle boil, then remove the thyme and pour the hot cream evenly over the potatoes.
- Dot the top with the remaining butter and, if desired, more cheese for extra richness. Bake for 1 to 1 ½ hours, or until the potatoes are tender and the top is golden brown and crispy.
