If there have been ever a creamy potato dish price making, it’s this one. It’s much like scalloped potatoes, however higher, in my view. It comes collectively merely and fantastically, with no roux required.
This potatoes au gratin recipe is definitely generally known as gratin dauphinois in France. Gratin dauphinois hails from the Dauphiné area in southeastern France, which is nestled subsequent to Italy.
Gratin dauphinois options thinly sliced rounds of potatoes cooked in cream, typically with cheese however usually with out. This potato gratin features a beneficiant quantity of Gruyère cheese, and I wouldn’t need it every other method! The recipe is frivolously seasoned with garlic, pepper and nutmeg, and the top result’s simply… magic.
When you would love a second of completely happy silence at your bustling vacation meal, serve this recipe. I’ve actually watched individuals go quiet upon their first chunk. That’s after I know a recipe is good!
You can even can put together this recipe upfront, which is an enormous plus for a full-course meal. This dish can be welcome at Thanksgiving, Christmas, Easter, or any big day in between.
Potatoes au Gratin Components
This recipe makes use of a brief record of substances and the flavour is actually wonderful. You’ll discover the complete recipe on the backside of the submit, with a print-friendly choice.
Russet potatoes
Starchy russet potatoes are perfect for potatoes au gratin. Whereas I’m usually an enormous fan of potato skins, you’ll have to peel the potato skins earlier than slicing the potatoes for the perfect melt-in-your-mouth texture.
Heavy cream
Heavy cream is the way in which to go along with this recipe. I’ve tried half and half and it really works decently properly, however clumps considerably. Complete milk clumps and doesn’t yield a creamy gratin, so I strongly advise in opposition to it.
Recent garlic
Recent garlic, at all times! Two cloves subtly infuse this dish with irresistible fragrant taste.
Black pepper, nutmeg & salt
Freshly floor black pepper and only a pinch of nutmeg are all you want right here. Properly, and salt—potatoes love salt.
Gruyère cheese or Emmental
Gruyère cheese is extra anticipated in gratin dauphinois, however I like Emmental equally properly. Whereas Emmental is much like Swiss cheese, Swiss cheese didn’t end up properly in our assessments, because it hardened an excessive amount of.
Recent chives
Recent chives are optionally available, however provide a stunning burst of contemporary inexperienced colour on prime of this creamy, golden brown dish.
The best way to Make Potatoes au Gratin
This recipe is easy and you may watch it come collectively within the brief video under. Right here’s a rundown with some added notes:
1) Peel and slice the potatoes.
Ideally, you’re slicing the potatoes as thinly as presumably, about 1/8-inch thick. That is difficult even with the sharpest of chef’s knives.
I’m at all times hesitant to suggest a mandoline slicer as a result of they’re harmful, however the mandoline undeniably yields the thinnest and most uniform outcomes. When utilizing a mandoline, please keep centered on the duty at hand, know the place your fingers are always, and don’t be tempted to slice any nearer to the top of the potato than you’re feeling absolutely assured doing.
2) Whisk collectively the cream, minced garlic, salt, pepper and nutmeg.
Simple sufficient! The garlic and spices will settle, so that you’ll have to whisk the combination every time simply earlier than utilizing.
3) Begin layering the potatoes, then layer with cream and cheese.
Prepare about one-third of the potatoes within the backside of a 9-inch sq. pan in an overlapping fish-scale sample. (That is my beloved 9-inch pan, if you happen to’re available in the market.) Whisk the cream combination, pour in a portion of it, and sprinkle some cheese on prime.
4) Repeat, repeat. High with all remaining cheese.
Potatoes, whisked cream, and extra cheese, in that order.
5) Bake, and canopy it towards the top of baking.
After about 40 minutes within the oven, the highest ought to be turning properly golden. We’re going to cowl it with parchment or foil to forestall the highest from changing into too browned by the point the potatoes are cooked by. The potatoes are finished as soon as you possibly can press a fork throughout the middle of the dish with ease (if unsure, go a bit longer).
6) Briefly cool, then serve.
This dish wants at the very least 20 minutes to chill earlier than serving. Straight out of the oven, it’s far too sizzling to serve, and the layers want an opportunity to chill considerably with the intention to hold their form. Sprinkle with chopped chives earlier than serving, if desired.
Watch The best way to Make Potatoes au Gratin
Extra Potato Recipes to Make
When you love potatoes (and who doesn’t?), you can’t miss these potato recipes on Cookie and Kate:
Please let me understand how your gratin seems within the feedback! I like listening to from you.
Potatoes au Gratin (Gratin Dauphinois)
- Writer:
- Prep Time: 20 minutes
- Cook dinner Time: 45 minutes
- Whole Time: 1 hour 5 minutes
- Yield: 12 1x
- Class: Facet Dish
- Methodology: Baked
- Delicacies: French
- Food plan: Vegetarian
This potatoes au gratin recipe is wealthy, golden brown and totally irresistible! Often called gratin dauphinois in France, this potato gratin is made with layers of potato, cream and cheese. It’s worthy of your vacation desk! Recipe yields 12 facet servings.
Scale
Components
- 2 kilos russet potatoes
- 2 cups heavy cream
- 2 medium cloves garlic, pressed or minced
- 1 teaspoon tremendous salt
- 10 twists of freshly floor black pepper
- ⅛ teaspoon floor nutmeg
- 2 cups (8 ounces) grated Gruyère cheese or Emmental
- ½ teaspoon finely chopped contemporary chives, optionally available
Directions
- Preheat the oven to 425 levels Fahrenheit. Peel the potatoes and slice them as thinly as doable, ideally ⅛-inch thick.
- In a liquid measuring cup, whisk collectively the cream, minced garlic, salt, pepper and nutmeg.
- Prepare about one-third of the potatoes within the backside of a 9-inch sq. pan in an overlapping fish-scale sample. Whisk the cream combination once more, then pour about one-third of the cream combination over the potatoes. Sprinkle with ½ cup of the cheese.
- Repeat this two extra occasions, topping with the entire remaining cheese.
- Bake for 40 minutes, then place a sheet of parchment paper or foil excessive to forestall it from turning too brown. Bake for five to 10 extra minutes, checking each 5, till you possibly can press a fork throughout the potatoes with ease.
- Let the dish cool for at the very least 20 minutes (it’s loopy sizzling). Garnish with the optionally available chives, if desired, and serve heat.
Notes
Put together upfront: This dish might be assembled as much as 24 hours upfront. Chill it within the fridge, coated. It should probably want extra time within the oven because it’s beginning off chilly, and it’s troublesome to supply actual timing on this situation. Keep watch over the dish beginning at 40 minutes and canopy it as soon as it’s turning properly golden on prime.
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