Gratin Dauphinois

Description: Gratin Dauphinois is a classic French potato gratin that originated in the Dauphiné region of southeastern France. The dish is made with thinly sliced potatoes that are layered in a baking dish and then baked in a mixture of cream, milk, garlic, and cheese until golden and bubbly. The result is a rich and indulgent side dish with tender potatoes and a creamy, cheesy sauce. Gratin Dauphinois is often served as an accompaniment to roasted meats or poultry.

History: Gratin Dauphinois is believed to have been created in the 18th century in the Dauphiné region of France. It was originally made with just potatoes, cream, and cheese, but over time, additional ingredients such as garlic and herbs were added to enhance the flavor. The dish gained popularity throughout France and beyond, becoming a staple of French cuisine and a favorite comfort food for many.

Preparation Time: 20 minutes

Cooking Time: 1 hour 15 minutes

Serving Size: 6 servings

Ingredients:

2 pounds (900g) Yukon Gold or Russet potatoes, peeled and thinly sliced
2 cups heavy cream
1 cup whole milk
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
1 cup grated Gruyère cheese
2 tablespoons butter, for greasing the dish

Instructions:

Preheat the Oven:
- Preheat your oven to 350°F (175°C).
Prepare the Baking Dish:
- Rub a baking dish (approximately 9×13 inches) with the butter to grease it thoroughly.
Prepare the Cream Mixture:
- In a saucepan, combine the heavy cream, milk, minced garlic, salt, pepper, and nutmeg.
- Heat the mixture over medium heat until it begins to simmer, then remove it from the heat.
Layer the Potatoes:
- Arrange a layer of the thinly sliced potatoes in the bottom of the prepared baking dish.
- Pour a small amount of the cream mixture over the potatoes, just enough to cover them.
- Repeat the layers, alternating potatoes and cream mixture, until all the potatoes and cream are used up.
Add the Cheese:
- Sprinkle the grated Gruyère cheese evenly over the top layer of potatoes.
Bake the Gratin:
- Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
- Remove the foil and bake for an additional 30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Serve:
- Allow the Gratin Dauphinois to cool slightly before serving, as this will help the layers set and make it easier to slice.
- Serve as a side dish to roasted meats, poultry, or a green salad for a complete meal.