Gratin Dauphinois - Classic French Potatoes Baked in Cream

Recipe by BecR2400
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375F (190C).
  • Rub a large 3-qt. (3-l) baking dish about 3 1/2 inches deep with a split garlic clove and butter generously.
  • Chop the garlic.
  • Using a mandolin or a sharp knife, slice the potatoes as thinly as possible, about 1/8 inch (3 mm) thick. Blot the slices dry with paper towels.
  • Spread a layer of potatoes in the prepared dish, slightly overlapping them if desired, and sprinkle with salt & pepper; cover evenly with a small amount of cream, and sprinkle with a little chopped garlic (sprinkle layers and top with grated gruyere cheese, if using).
  • Repeat the layering until all the potatoes and garlic are used and the potatoes are completely submerged by the cream.
  • Dot with small bits of butter.
  • Bake in the hot preheated oven for a good hour, then increase the temperature to 400F (200C) for the last 15-20 minutes until the potatoes have absorbed all of the cream and the top has turned a nice golden brown in color.
  • Serve in the cooking dish straight from the oven, sprinkling each portion with some of the chives and parsley.
  • Menu idea: Serve with steak, peaches in red wine and a beaujolais wine to drink!
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