Gratin Dauphinois
Gratin Dauphinois
Ingredients
For the Gratin
- 4 potatoes, medium, peeled and thinly sliced (about 1/16-inch thick)
- 1 1/2 cups heavy cream, fresh
- 1 cup whole milk
- 1 tablespoon unsalted butter
- 2 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 sprig fresh thyme
- 1 cup Gruyère cheese, shredded
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 350°F (180°C). Prepare the potatoes by peeling them and slicing them very thinly, ideally using a mandoline, to ensure uniform thickness. Set aside.
⏱️ 10 min•🌡️ 350
- 2
Grease a round glass baking dish (or other oven-safe dish) with butter. Arrange the thinly sliced potatoes in the dish, fanning them out in a circular pattern from the center. This helps with even cooking and presentation.
⏱️ 5 min - 3
In a separate saucepan, combine the heavy cream, whole milk, 1 tablespoon of unsalted butter, minced garlic, bay leaf, salt, ground black pepper, and fresh thyme sprig. Whisk all ingredients together gently over medium heat until the butter is melted and the mixture is warm, but do not bring it to a boil.
⏱️ 5 min - 4
Carefully pour the warm cream mixture evenly over the arranged potatoes in the baking dish, ensuring the liquid covers most of the potatoes.
⏱️ 2 min - 5
Cover the baking dish tightly with aluminum foil or crumpled parchment paper. Bake in the preheated oven for 50 minutes, or until the potatoes are tender when pierced with a fork.
⏱️ 50 min•🌡️ 350
- 6
Remove the dish from the oven and carefully remove the cover. Sprinkle the shredded Gruyère cheese generously over the top of the potatoes. Return the dish to the oven, uncovered, and bake for another 15 minutes, or until the cheese is melted, bubbly, and golden brown.
⏱️ 15 min•🌡️ 350
- 7
Once gratinated, remove the Gratin Dauphinois from the oven. Let it rest for a few minutes before serving. Garnish with fresh chopped parsley.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Gratin Dauphinois
Ingredients
For the Gratin
- 4 potatoes, medium, peeled and thinly sliced (about 1/16-inch thick)
- 1 1/2 cups heavy cream, fresh
- 1 cup whole milk
- 1 tablespoon unsalted butter
- 2 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 sprig fresh thyme
- 1 cup Gruyère cheese, shredded
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 350°F (180°C). Prepare the potatoes by peeling them and slicing them very thinly, ideally using a mandoline, to ensure uniform thickness. Set aside.
⏱️ 10 min•🌡️ 350 - 2
Grease a round glass baking dish (or other oven-safe dish) with butter. Arrange the thinly sliced potatoes in the dish, fanning them out in a circular pattern from the center. This helps with even cooking and presentation.
⏱️ 5 min - 3
In a separate saucepan, combine the heavy cream, whole milk, 1 tablespoon of unsalted butter, minced garlic, bay leaf, salt, ground black pepper, and fresh thyme sprig. Whisk all ingredients together gently over medium heat until the butter is melted and the mixture is warm, but do not bring it to a boil.
⏱️ 5 min - 4
Carefully pour the warm cream mixture evenly over the arranged potatoes in the baking dish, ensuring the liquid covers most of the potatoes.
⏱️ 2 min - 5
Cover the baking dish tightly with aluminum foil or crumpled parchment paper. Bake in the preheated oven for 50 minutes, or until the potatoes are tender when pierced with a fork.
⏱️ 50 min•🌡️ 350 - 6
Remove the dish from the oven and carefully remove the cover. Sprinkle the shredded Gruyère cheese generously over the top of the potatoes. Return the dish to the oven, uncovered, and bake for another 15 minutes, or until the cheese is melted, bubbly, and golden brown.
⏱️ 15 min•🌡️ 350 - 7
Once gratinated, remove the Gratin Dauphinois from the oven. Let it rest for a few minutes before serving. Garnish with fresh chopped parsley.
⏱️ 3 min