About Gratin Dauphinois
Gratin Dauphinois is a classic French dish hailing from the Dauphiné region. It is a rich and creamy potato casserole that features thinly sliced potatoes baked in a luscious mixture of cream, garlic, and cheese. The dish is known for its comforting flavors and melt-in-your-mouth texture. The potatoes are layered in a baking dish, generously coated with the cream mixture, and then baked until golden and bubbling. The combination of creamy potatoes, fragrant garlic, and savory cheese creates a heavenly taste experience.
Gratin Dauphinois is a beloved side dish that pairs well with a variety of main courses and is often served during special occasions or festive meals.
Ingredients:
1.5 kilograms (3.3 pounds) potatoes (preferably starchy potatoes like Russet or Yukon Gold)
2 cups heavy cream
2 cloves garlic, minced
1 cup grated Gruyère cheese (or any other melty cheese like Emmental or Swiss)
Salt and pepper, to taste
Fresh thyme or parsley, for garnish (optional)
Instructions:
1. Preheat the oven to 180°C (350°F). Grease a baking dish or casserole dish with butter or cooking spray.
2. Peel the potatoes and slice them into thin rounds, about 1/8-inch thick. You can use a mandoline or a sharp knife for this.
3. In a saucepan, heat the heavy cream and minced garlic over medium heat until it reaches a gentle simmer. Let it simmer for a couple of minutes to infuse the cream with garlic flavor. Season the cream mixture with salt and pepper to taste.
4. Arrange a layer of sliced potatoes in the greased baking dish, slightly overlapping them. Pour a portion of the cream mixture over the potatoes, ensuring they are well coated. Sprinkle a portion of the grated cheese over the cream.
5. Repeat the layering process with the remaining potatoes, cream, and cheese until you have used up all the ingredients. The top layer should have a generous amount of cheese.
6. Cover the baking dish with foil and bake in the preheated oven for about 30 minutes. Then remove the foil and continue baking for an additional 20-30 minutes, or until the potatoes are tender and the top is golden and bubbly.
7. Once cooked, remove the gratin from the oven and let it rest for a few minutes before serving. This allows the dish to set slightly.
8. Garnish with fresh thyme or parsley, if desired, for a pop of color and added flavor.
9. Serve the Gratin Dauphinois hot as a delicious side dish. It pairs well with roasted meats, poultry, or can be enjoyed as a standalone vegetarian dish.
Tips for Gratin Dauphinois
1. Choose starchy potatoes like Russet or Yukon Gold for the best results. They have a high starch content, which helps create a creamy texture in the gratin.
2. Slice the potatoes uniformly to ensure even cooking. Using a mandoline or a sharp knife can help achieve thin and consistent slices.
3. Infuse the cream with minced garlic by gently simmering it. This helps impart a lovely garlic flavor throughout the dish.
4. Season the cream mixture generously with salt and pepper. The potatoes absorb the seasoning during baking, so it’s important to season the layers well.
5. Use a generous amount of grated cheese on top of the gratin. Gruyère, Emmental, or Swiss cheese work well for their melty and savory flavors.
6. Serve the gratin as a delicious side dish alongside roasted meats, poultry, or as a comforting main course for vegetarian meals.
Nutrition Info
Calories: 240 kcal | Carbohydrates: 21g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 320mg | Fiber: 2g | Sugar: 3g | Vitamin C: 2mg | Calcium: 150mg | Iron: 1mg
