Gratin Dauphinois
A classic French potato gratin with layers of thinly sliced potatoes baked in a rich garlic-infused cream sauce until golden and bubbling.
Equipment
Ingredients
Ingredients
potatoes (peeled, sliced)
1.5 kg
milk (room temperature)
400 g
heavy cream (cold)
500 g
garlic (minced)
2 cloves
thyme (fresh)
2 sprigs
bay leaf (dried)
1 leaf
salt
1.5 tsp
black pepper (ground)
0.5 tsp
butter (cubed)
30 g
hard cheese (shredded)
100 g
Instructions
Prepare potatoes
Peel and slice the potatoes into thin, even slices about 3mm thick.
Arrange in baking dish
Arrange the potato slices evenly in a single layer in the baking dish, slightly overlapping each slice.
Prepare cream mixture
Combine milk, heavy cream, minced garlic, and butter in a pot. Add thyme, bay leaf, salt, and black pepper. Heat over medium heat, stirring occasionally until butter melts and mixture is hot but not boiling.
Assemble gratin
Pour the warm cream mixture evenly over the arranged potatoes, ensuring all slices are covered.
Cover the dish
Cover the baking dish first with parchment paper, then seal with aluminum foil to prevent steam from escaping.
Bake covered
Place the covered dish in the preheated oven at 200°C and bake for 1 hour 30 minutes until the potatoes are tender.
Add cheese topping
Remove the foil and parchment, sprinkle shredded cheese evenly over the surface, then return to the oven uncovered until the cheese is melted and golden.
Rest and serve
Allow the gratin to rest for 10 minutes before serving to let the sauce set slightly.
Original recipe
Storage
Store covered in the refrigerator. Reheat in the oven to restore the crispy top layer. Can be frozen before adding cheese topping.
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