This is my favorite French potato dish and my go-to for entertaining. With just 5 ingredients, Gratin Dauphinois transforms into an elegant, rich and creamy dish with nutty Gruyere’ cheese.
With many french dishes, it’s all in the technique. Don’t be deterred if you don’t have a mandoline for slicing, a sharp knife will do!
Favorite Easter Side Dish---Gratin Dauphinois
Author: Tonja Engen
Ingredients
- 1 garlic clove
- 2 pounds baking potatoes, peeled and sliced ⅛ inch thin (with a mandoline if possible)
- 1 cup freshly grated Gruyère cheese
- 1 cup heavy cream
- Salt, to taste
Instructions
- Preheat oven to 350°F. Rub a baking dish with the garlic. Layer half of the potatoes in the dish, over- lapping slightly. Sprinkle with half of the cheese and then half of the cream. Sprinkle with salt. Add another layer, using the rest of the ingredients. Bake uncovered until the gratin is crisp and golden on top, about 1 hour.
what size of pan do you cook this in Tonja?
These potatoes were absolutely incredible.
Thank you !