Gratin Dauphinoise
The classic French potato gratin — thinly sliced potatoes layered with garlic in a buttered dish, topped with aged cheddar and bathed in heavy cream until deeply golden.
Ingredients
- 3 lb waxy potatoes, peeled and thinly sliced on a mandoline
- 2 cloves garlic
- 1 oz (2 tablespoons) butter
- 1 to 1.5 pints (2 to 3 cups) heavy cream
- Good aged cheddar, generously grated
- Salt and black pepper
Instructions
- Preheat oven to 325°F (165°C).
- Halve the garlic cloves and rub them thoroughly all over the inside of a large Pyrex or baking dish. Butter the dish generously.
- Layer the potato slices into the dish as you would for lasagna, seasoning with salt and pepper between each layer.
- Grate a generous layer of aged cheddar over the top.
- Pour the heavy cream evenly over the dish until it comes about three-quarters of the way up the potatoes.
- Bake for approximately 2.5 hours, or until the top is a deep golden brown and the potatoes are completely tender when tested with a knife.
Notes
- Cheese matters: The original notes specify “expensive cheddar” — a good aged vintage cheddar makes all the difference.
- Low and slow: The long bake at low heat is what allows the cream to be fully absorbed into the potatoes.
- Mandoline: The key to a good gratin is even slices. A mandoline is strongly recommended — use a cut-resistant glove.
- Simpler than it looks: This is a stripped-back, classic version. No fuss, just potatoes, cream, and good cheese.
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