Gratin Dauphinois (Scalloped Potatoes)
User Reviews
5
Gratin Dauphinois (Scalloped Potatoes)
Description
Gratin Dauphinois begins by buttering a cast-iron or oven-safe pan, then layering peeled and thinly sliced russet potatoes arranged concentrically. A warm mixture of garlic, rosemary, smoked paprika, milk, and cream is poured over the potatoes until nearly three-quarters covered. The dish is then gently simmered on the stovetop before baking, allowing the liquid and flavors to permeate the potatoes.
The potatoes are baked at high heat, melting cheese sprinkled on top to create a golden crust. Parmesan and Gruyere cheeses provide sharp and nutty flavors, while the milk and cream base keeps the interior velvety soft. The garlic and rosemary contribute aromatic depth, and paprika adds a subtle smoky note.
This gratin serves well as a rich accompaniment to roasted or grilled meats and hearty meals. It can also stand as a satisfying vegetarian dish alongside salads or steamed vegetables. The tender layering allows slicing and serving in portions, with a creamy texture that contrasts the crisp top.
Ingredients
- 1 tablespoon butter
- 1 garlic clove, finely diced
- 1 rosemary sprig, removed from stem and roughly chopped
- 1 teaspoon smoked paprika
- ¾ cup whole milk plus more if needed
- ⅓ cup heavy cream
- 2 pounds russet potatoes peeled and thinly sliced
- 1 teaspoon salt sea salt
- 1 ounce Parmesan Cheese freshly grated
- 2 ounces gruyere cheese Swiss cheese or extra Parmesan would also work well, traditional or smoked, or blue cheese; freshly grated or crumbled
Instructions
- Preheat oven to 425°F.
- Add the butter to a 10" cast-iron pan, and slide it in the oven until the butter melts. Remove the pan, and butter the bottom and sides of the pan. (Pay extra attention to the sides of the pan, which may not be well-seasoned.)Tip: An 11" or 12" cast-iron pan will also work, but the potatoes may cook more quickly. Any medium-large pan that is both stove-top and oven-safe will work.
- Add garlic, rosemary, paprika, milk, and cream to a small saucepan and heat until warm. Keep milk warm while preparing the potatoes.
- Layer potatoes concentrically in the pan. Sprinkle with salt.
- Pour the warm milk mixture over the potatoes, and press down gently on the potatoes with the back of a spoon to ensure that the milk goes between all the potatoes.The liquid should be ¾ of the way up the potatoes. If it's not, add a little more milk.
- Heat the potatoes on the stove top over medium heat, bring to a simmer, and continue to simmer for two minutes.
- Sprinkle the cheese evenly over the potatoes, and slide into the oven.
- Bake 25 minutes, or until the cheese is golden and bubbly and the potatoes are easily pierced with a fork.
- Serve Immediately:Let the cheese cool slightly, and serve these while they're still hot!Make Ahead + Refrigerate: Make these potatoes up to one day ahead. Tent with foil, and reheat at 350°F for 20 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 403mg | 17% |
| Potassium | 528mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 449IU | 9% |
| Vitamin C | 7mg | 8% |
| Calcium | 163mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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