Potato gratin dauphinois
User Reviews
4.9
-
Prep Time
30 mins
-
Cook Time
1 hr
-
Total Time
1 hr 30 mins
-
Servings
8 servings
-
Course
Side Dish
Potato gratin dauphinois
Description
In this potato gratin dauphinois, peeled Yukon Gold potatoes are thinly sliced and arranged evenly in a baking dish. A blend of eggs, milk, heavy cream, and crushed garlic is blended into a smooth custard and poured over the potato layers, allowing the flavors to infuse as it bakes. Salt and pepper season the mixture, while the cheese topping is strategically added partway through baking to ensure it melts warmly and forms a golden crust.
The gratin bakes first at a high temperature to tenderize the potatoes, then with cheese added to create a rich, bubbling topping. The final resting period after baking helps the custard set, making the slices hold together beautifully. The texture combines soft potatoes fully cooked and enveloped in creamy, garlicky custard with a nicely browned cheesy crust.
This dish pairs well with roasted meats or can be enjoyed as a hearty vegetarian side. It also suits casual to formal meals where rich, comforting sides are appreciated. Adjusting garlic quantity allows control over its pungency to taste.
Ingredients
- 6 Yukon Gold potato ~3 lbs, medium large
- 6 garlic add more or less based on your prefereence, cloves, crushed
- 1 cup heavy whipping cream about 250 ml
- 1 cup milk
- 3 egg
- 4-6 ounces swiss cheese can also use grated mozzarella cheese or a mix of emmental and mozzarella, or Emmental cheese, grated
- salt 1/2 to 1 teaspoon of salt, to taste
- black pepper 1/2 to 1 teaspoon of salt, to taste
Instructions
- Pre-heat oven to 400F.
- Peel the potatoes and rinse them in cold water. Then cut them into thin slices.
- Arrange the potato slices in a 8 x 11.5 inch rectangular baking pan.
- Add the eggs, milk, garlic, salt and pepper in a blender. Blend until well mixed. Stir in the heavy cream.
- Pour the garlic milk and cream mix over the potatoes.
- Place the dish in the pre-heated oven at the middle level of the oven.
- Let it bake at 400F for the first 30 minutes so that potatoes cook effectively and become tender.
- Once the 30 minutes have passed, take the gratin out of the oven and layer the cheese uniformly to cover the top surface. Bake for another 25-30 minutes or until the potatoes are tender and the cheese is melted and starting to get golden.
- Once out of the oven, let it rest about 15 minutes before serving.
User Reviews
Overall Rating
4.9
You'll Also Love
