France | Vegetables & Beans | Potatoes | Winter

Gratin Dauphinois

(French scalloped potatoes)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Garlic crushed 1 clove
Milk 1/2 cup
Half & half 1/2 cup
Butter 2 Tbsp
Nutmeg pinch
Salt & white pepper to taste
 
Potatoes peeled, sliced very thin 1 1/2 to 2 lbs
Swiss cheese (opt.) grated 1 to 1 1/2 cups

METHOD

Basic Steps:  Simmer → Layer → Bake
  1. Preheat oven to 375°F. Place garlic, milk, half and half, butter, salt, pepper and nutmeg in a saucepan and bring to a simmer.
  2. Butter the bottom of a gratin dish or 9" square baking pan. The dish should hold all of the potatoes at a depth of about 2 inches.
  3. Layer half the potatoes nicely in the dish. Cover with half the cheese, if using. Pour over half the milk mixture. Layer the rest of the potatoes nicely in the dish. Cover with the rest of the cheese. Pour over the rest of the milk.
  4. Bake, uncovered, until the potatoes are cooked through and the surface is browned, about 40-50 minutes.

VARIATIONS

  • Gratin Savoyard: a lower fat version. Substitute beef stock for the milk or cream.
  • If using cheese, Emmethaler or Gruyère is best.
  • Add some fresh or dried herbs to the milk mixture for added flavor. I like to use lemon thyme if serving with chicken, or rosemary if with lamb.
  • You can vary the milk to half and half ratio depending on how fat-conscious you are. You can also use heavy cream if you're feeling really wild.

NOTES

  • This dish originated in the Dauphiné region of southeast of France near Grenoble. It is known in the United States as scalloped or au gratin potatoes.