5 from 20 votes
Gratin Dauphinois (Scalloped Potatoes)
Gratin Dauphinois is a creamy baked dish of thinly sliced russet potatoes simmered in a mixture of milk, cream, garlic, rosemary, and smoked paprika. Topped with Parmesan and Gruyere cheese, it becomes a rich, golden, and bubbling gratin with tender potatoes infused with garlic and herbs. The gradual oven baking creates a tender texture with a creamy sauce enveloping each slice, suitable as a comforting side dish.
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings:
8
people
Calories:
195 kcal
Course:
Side Dish
Cuisine:
French
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 8 people
Amount Per Serving
Calories 195
% 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.