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Gratin Dauphinois
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Gratin Dauphinois
A successful Gratin Dauphinois is when top potatoes are golden brown and crunchy. Surprise your guests and serve this French classic side dish with your Christmas turkey instead of mashed potatoes, they’ll love it!
Gratin Dauphinois
| Prep time: About 20 minutes |
|---|
| Cooking time: 30 to 50 minutes |
| Servings or yield: Side dish for 4 to 6 people |
| Difficulty level: Easy |
| 4 large or 6 medium potatoes, washed and peeled |
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| 1.5 cups cream 35% |
| 4 tbsp. butter + more to grease baking dish. |
| 1.5 cups cream 35% |
| 2 garlic cloves, smashed (not minced) |
| 1/4 cup freshly grated Parmesan cheese |
| Fresh grated nutmeg, to taste |
| 1 teaspoon Balsamumm Bianco |
| Salt and pepper to taste |
Preparation
Preheat the oven to 400°F.
Butter the bottom of a baking dish (I used these a 9 × 9 square).
Place cream, 2 tbsp. butter, garlic cloves, salt, pepper, Balsamumm and nutmeg in a small saucepan, heat until beginning to simmer; reduce the heat to very low. Keep warm (getting all that garlic flavour out of the cloves) until ready to assemble the gratins (once you are ready, remove the garlic).
Meanwhile, slice the potatoes very thinly using a food processor or by hand – aim for about 1/8 or 1/16 of an inch thick. Arrange a thin layers in the bottom of the dish, followed by a sprinkle of cheese. Add some hot cream. Repeat the layering until you reach the top. Finish with cream sprinkle with a little more Gruyere and Parmesan. Dot the top with remaining 2 tbsp. butter (this will help the tops turn golden brown).
Bake, uncovered, for 30-50 minutes – depending on the thickness of the potatoes, thickness of the whole gratin and size of the dish.
Check doneness with a fork- you want the potatoes tender (no crunch!), but also not mushy.
Serve as side and enjoy!
Tips, Tricks + Culinary ideas
Preparation steps
1 - Preheat the oven to 400°F. Butter the bottom of a baking dish (I used these a 9 × 9 square).
2 - Place cream, 2 tbsp. butter, garlic cloves, salt, pepper, Balsamumm and nutmeg in a small saucepan, heat until beginning to simmer; reduce the heat to very low. Keep warm (getting all that garlic flavour out of the cloves) until ready to assemble the gratins (once you are ready, remove the garlic).
3 - Meanwhile, slice the potatoes very thinly using a food processor or by hand – aim for about 1/8 or 1/16 of an inch thick. Arrange a thin layer of potatoes in the bottom of the dish, followed by a sprinkle of cheese.
4 - Add some hot cream. Repeat the layering until you reach the top. Finish with cream sprinkle with a little more Gruyere and Parmesan.
5 - Dot the top with remaining 2 tbsp. butter (this will help the tops turn golden brown). Bake, uncovered, for 30-50 minutes – depending on the thickness of the potatoes, thickness of the whole gratin and size of the dish.
6 - Check doneness with a fork- you want the potatoes tender (no crunch!), but also not mushy. Serve as side and enjoy!
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