This French Gratin Potatoes (Dauphinoise) recipe is one of our all-time favorites. Leave it to the French to take some of the simplest ingredients and elevate them to something transcendent.
It may seem excessive to sprinkle each layer with salt, but the potatoes need it. Add extra Gruyere if you like it extra cheesy (we do).
Some French chefs will recommend a good waxy potato, such as a new potato or red bliss, others say a fluffy potato such as a Maris Piper is best. I find a good ole Yukon Gold with my mandolin does the trick every time.
Just look at the deliciousness!
With these ingredients, and this technique, you can’t go wrong!
Also…you can make this a day ahead (even fully baked)…and then re-heat next day until hot (about 30 to 40 minutes). 130% Loon Approved!
- 1 tablespoon unsalted butter, room temp (1/2 tablespoon for dish, other for dotting gratin on top)
- 1 large garlic clove, cut in half, one half crushed with a garlic press, or finely minced…the other half used to rub the buttered dish with
- 3 lbs Yukon Gold potatoes (about 10 or 11), peeled and thinly sliced. If using a mandolin, cut to ⅛” thickness (a mandolin works perfectly).
- 8 ounces gruyere cheese, grated
- 2 cups heavy cream
- 1 cup whole milk
- Kosher salt
- Freshly ground black pepper
- 3 sprigs fresh thyme
- Flat leaf parsley, chopped, for garnish on top (optional)
- Preheat the oven to 300 F
- Take a large (2 ½ quart should work) heavy-bottomed dish or an ovenproof gratin dish (a Le Creuset is ideal), and grease it will with some of the butter, then rub the ½ sliced garlic on the bottom and sides.
- Put the cream, milk, and a pinch of salt and pepper, sprigs of thyme and crushed garlic in a sauce pan and bring them gently to a boil. Remove from heat, then strain into a bowl, and discard the thyme and garlic. Set aside briefly.
- Layer the potato slices in the dish, slightly overlapping each other, seasoning each layer with the salt and pepper. Add a small handful of cheese on each layer. You’ll want to leave about ½ cup of cheese for the final top layer.
- Sprinkle the remaining cheese on the top of the last layer.
- Pour warm, strained cream over the potatoes. Gently press the potatoes down with your fingers to submerge them in the cream. It’s okay if they’re not 100% covered by the cream.
- Dot the top of the gratin with the remaining butter (about ½ tablespoon). Bake for 90 minutes, or until the potatoes are soft, and the top is crispy and golden brown.
- Garnish with chopped parsley sprinkled on top (optional)
- Serve nice and hot.