(French potatoes baked with cream)
Gratin dauphinois originated in the Dauphiné region of southern France near Grenoble. This dish of sliced potatoes baked in milk or cream is known in the English-speaking world as scalloped or au gratin potatoes.
4 to 6 servings
- Garlic, crushed -- 1 clove
- Salt and white pepper -- to taste
- Nutmeg -- pinch
- Milk -- 1/2 cup
- Half and half -- 1/2 cup
- Butter -- 2 tablespoons
- Potatoes, peeled and thinly sliced -- 1 1/2 to 2 pounds
- Swiss cheese (optional), grated -- 1 to 1 1/2 cups
- Preheat oven to 375°F. Place the garlic, salt, pepper, nutmeg, milk and half and half a saucepan and bring to a slow simmer over low heat. Simmer for 8 to 10 minutes.
- While the milk simmers, butter the bottom of a gratin dish or 9-inch square baking pan. Layer half the potatoes nicely in the dish. Cover with half the cheese, if using. Pour over half the milk mixture over the potatoes. Layer the rest of the potatoes on top of the first layer, cover with the remaining cheese and pour over the rest of the milk.
- Bake uncovered until the potatoes are cooked through and the surface is browned, about 40 to 50 minutes.
Gratin Dauphinois 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. Lemon thyme is good 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.