This gratin Dauphinois recipe is the ultimate comfort food. Potatoes are double-cooked in seasoned cream and then baked with Gruyere cheese until the gratin is butter-soft. This recipe is the ultimate version of classic potatoes au gratin.
Cook's note: This is a great make-ahead side dish. Simply refrigerate it for up to 1 day before the final baking stage.
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 5 minutes
- 5 cups whole milk
- 2 pounds baking potatoes, peeled and cut crosswise into 1/4 inch slices
- 1 1/2 cups heavy cream
- 1 1/2 cups crème fraiche (substitute sour cream)
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/16 teaspoon (pinch) freshly grated nutmeg
- 2 tablespoons butter, softened
- 2/3 cup grated Gruyere cheese
In a large saucepan over medium heat, bring the potatoes and milk to a gentle simmer. Continue simmering the potatoes for 15 minutes, until they just start to turn tender.
Preheat the oven to 350F. Drain the milk from the pan and add the heavy cream, crème fraiche, salt, pepper, and nutmeg to the hot potatoes. Heat the cream-crème fraiche to just under a simmer (a few bubbles are fine) for 10-15 minutes, until the potatoes are very tender, but not falling apart.
Butter a large baking dish and spread the potato-cream mixture into the dish. Sprinkle the Gruyere cheese over the potatoes and bake for 20-25 minutes, until the potatoes are golden brown on top.
This gratin Dauphinois recipe makes 6 large servings.