dauphinois

Gratin Dauphinois might sound fancy, but it’s just a side dish made of thinly sliced potatoes, cream and cheese. Possibly my favorite potato recipe of all time, this decadent French classic – bubbling and cheesy, with a gorgeous caramelized top – is absolutely irresistible!

Potato Gratin Dauphinoise

milk

heavy cream

garlic (smashed)

nutmeg

Kosher salt (plus more)

pepper (to taste)

rosemary

thyme

bay leaf

Yukon Gold potatoes

Gruyere cheese

Parmesan cheese

unsalted butter (softened)

Preheat oven to 350ºF degrees.

In a saucepan, combine the milk, heavy cream, garlic, nutmeg, salt, pepper and herbs. Bring to a simmer then remove from heat. Cover and let it steep for several minutes to infuse the milk/cream with all the flavors.

In the meantime, peel and slice the potatoes 1/8-inch thick using a mandoline or food processor. As you slice them, place them in the milk mixture to prevent them from browning.

If you haven&#039;t yet, grate the cheese. Take 1/4 cup of the grated Gruyere and combine with the parmesan. Reserve.

Grease a 11-inch gratin dish with the butter. Drain the potatoes, saving the infused cream in a bowl. Discard the herbs and garlic.

Start assembling the dish. Add a layer of the infused cream, followed by a layer of potatoes and a layer of Gruyere cheese. Season lightly with salt and pepper. Repeat layering the potatoes, cream and cheese until all potatoes have been used, always seasoning. If there&#039;s any cream left, you can pour it over the top. Top with the reserved parmesan and Gruyere cheese.

Bake in the preheated oven until the potatoes are tender and the top is golden brown and bubbly, about 45 to 55 minutes. If you notice that the top is browning too quick, you can cover with foil. If you like, you can increase the heat at the end or pop the dish under the broiler for a deep brown color.

Let it rest for 5 minutes before serving. You can garnish with fresh thyme leaves, if desired.

Crème fraîche, stock and semi-skimmed milk replace traditional ingredients to make this the healthiest dauphinoise yet

The ultimate makeover: potato dauphinoise

olive oil

semi-skimmed milk

garlic

shallot, roughly chopped

1kg waxy potatoes (try Desirée)

full-fat crème fraîche

vegetable stock (Marigold bouillon)

thyme leaves

gruyère or vegetarian alternative, grated

Heat the oven to 160C/140C fan/gas 3. Brush the oil over the bottom and sides of a 25 x 19 x 5cm ovenproof dish. Put the milk, garlic, 4 thyme sprigs, bay leaf and shallot into a saucepan. Bring just to the boil, then remove from the heat and add the nutmeg and a little pepper. Set aside to infuse.

Peel then slice the potatoes very thinly. Pat them dry. Layer half the slices in the dish, overlapping slightly, then season.

Strain the infused milk into a jug. Put the crème fraîche into a bowl, then gradually pour in the milk, whisking until smooth. Add the stock and thyme leaves. Return this liquid to the jug, then pour half of it over the potatoes in the dish. Layer up the rest of the potatoes, then add remaining liquid, the cheese and a grind of pepper. Sit the dish on a baking sheet and bake for 1¼-1½ hrs until golden and tender – test by inserting a sharp knife through the potatoes. Stand for 5 mins before serving, sprinkled with thyme sprigs.

Esta versión que también lleva sobrasada se prepara en tan solo unos minutos

El 'gratin dauphinois' con patatas chips de Gispy Chef que te sorprenderá

huevo

de una taza de caldo

taza de nata

Patatas fritas de bolsa

Cebolla frita

Queso emmental o gruyere

Sobrasada

Cebollino

Orégano

Pimienta

1. En un bote, añade un huevo entero, un cuarto de taza de caldo de pollo, un toque de orégano, una pizca de sal y pimienta negra. Cierra el frasco y agita hasta que todo esté bien mezclado.&nbsp;Añade una taza de nata y vuelve a agitar.

2. Coloca unas patatas fritas de bolsa en el fondo de una sartén o de un recipiente que puedas meter en el horno. Es importante que toda la base quede bien cubierta. Luego, presiona las patatas hacia abajo.&nbsp;

3. Vierte un poco de la mezcla, vigilando que alcance todas las patatas, y echa cebolla frita y un montón de queso emmental o gruyere. Vuelve a cubrir con patatas chips toda la superficie, presiona de nuevo y vierte el resto de la mezcla de nata y caldo.&nbsp;

4. Con cuna cuchara, asegúrate de que toda la patata está bien empapada. Luego, coloca pequeñas chispas de sobrasada por toda la mezcla. Para terminar, añade más cebolla frita, queso y pimienta.&nbsp;

5. Cocínalo en el horno a 200 °C, entre cinco y diez minutos. Decora con un poco de cebollino y disfruta.&nbsp;

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Top 3 dauphinois recipes from across the web

The most viewed dauphinois recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Potato Gratin Dauphinoise

The ultimate makeover: potato dauph...

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The most viewed dauphinois recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine