Gratin Dauphinois (Potatoes Au Gratin)
This gratin Dauphinois recipe is the ultimate comfort food. Potatoes are double-cooked in seasoned cream and then baked with Gruyere cheese until the gratin is butter-soft. This recipe is the ultimate version of classic potatoes au gratin.
- 5 cups whole milk
- 2 pounds baking potatoes, peeled and cut crosswise into 1/4-inch slices
- 1/2 cups heavy cream
- 1 1/2 cups crème fraiche (substitute sour cream)
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/16 teaspoon (pinch) nutmeg, freshly grated
- 2 tablespoons butter, softened
- 2/3 cup Gruyere cheese, grated
Preparation time 10mins
Cooking time 65mins
Adapted from frenchfood.about.com
In a large saucepan over medium heat, bring the potatoes and milk to a gentle simmer. Continue simmering the potatoes for 15 minutes, until they just start to turn tender.
Preheat the oven to 350°F.
Drain the milk from the pan and add the heavy cream, crème fraiche, salt, pepper, and nutmeg to the hot potatoes. Heat the cream-crème fraiche to just under a simmer (a few bubbles are fine) for 10 to 15 minutes, until the potatoes are very tender, but not falling apart.
Butter a large baking dish and spread the potato-cream mixture into the dish. Sprinkle the Gruyere cheese over the potatoes and bake for 20 to 25 minutes, until the potatoes are golden brown on top.
Cook's note: This is a great make-ahead side dish. Simply refrigerate it for up to 1 day before the final baking stage.
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