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OUICOOK: DELICIOUS GRATIN DAUPHINOIS

  • August 14, 2021
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What’s better than cheesy potatoes? I’ll wait… because the answer is nothing!!

 

Dauphinois

 

Dauphinois is named after the Dauphiné region of France and is a dish enjoyed around the world! The combination of potatoes soaked with garlic-infused cream then slow-cooked to melting perfection is about as good as it gets when it comes to comfort food.

 

French Potatoes

 

This dauphinois is topped with Gruyere cheese and baked, making it a gratin dauphinois and extra delicious!

This creamy, delicious dish will go fast. So head to the kitchen and let’s get cookin!

 

 

Kitchen Essentials

 

 

 

Ingredients

  • 2 pounds baking potatoes, peeled and cut crosswise into 1/4-inch sliceS

  • 5 cups whole milk

  • 2 cloves garlic, very lightly crushed

  • 1 1/2 cups heavy cream

  • 1 1/2 cups crème fraiche (or sour cream)

  • 1 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • Pinch freshly grated nutmeg

  • 2 tablespoons unsalted butter, softened

  • 2/3 cup coarsely grated Gruyere cheese

 

Instructions

Gather the ingredients.

 

 
Gratin dauphinois ingredients

In a large saucepan over medium heat, bring the potatoes, milk, and garlic to a gentle simmer.

 

 
Potatoes and milk in a saucepan

Continue to cook the potatoes, gently stirring occasionally and adjusting the heat as necessary to maintain a simmer, until just tender, about 15 minutes. Be very careful not to overcook them as they need to hold their shape for layering in the pan. Position a rack in the center of the oven and preheat to 350 F.

 

 
Simmering potatoes in milk

Transfer the potatoes to a medium bowl with a slotted spoon, taking care not to break the slices. Drain the milk from the pan and reserve for another use. Add the heavy cream, crème fraiche or sour cream, salt, pepper, and nutmeg to the saucepan and whisk to combine. Gently return the potatoes to the pan.

 

 
Heavy cream and spices added to potatoes

Heat the potato-cream mixture to barely a simmer (a few bubbles are fine but no more) for 10 to 15 minutes until the potatoes are very tender but not falling apart.

 

 

Cream mixture simmering with potatoes
 

Butter a large baking dish. Transfer the potatoes to the baking dish with a slotted spoon, layering them without breaking them up too much. 

 

 
 
Cooked potatoes and cream layered in a baking dish
 

Cover with the cream from the pan.

 

 
Potatoes in baking dish covered in cream mixture
 

Sprinkle the Gruyere cheese over the potatoes (if using).

 

 
 
Shredded cheese over potatoes in baking dish
 

Bake in the oven until the potatoes are golden brown on top and the cream is mostly absorbed, about 50 minutes.

 

 
Baked gratin dauphinois
 

Serve with your favorite main dish. Enjoy!

 
gratin dauphinois being served on a plate
 

There you have it, the most delicious au gratin potatoes! Bon appetit, and let us know if you try this awesome recipe by tagging us on Instagram @OuiPlease!

 

xoxo,

Maria

 

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https://www.thespruceeats.com/gratin-dauphinois-recipe-1375736

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