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.
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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.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
