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Gratin Dauphinois

A French potato gratin of thinly sliced russet potatoes simmered in milk, then layered with creme fraiche, nutmeg and Gruyere and baked until crisp and golden.

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Illustration of Gratin Dauphinois
Illustration

Ingredients

  • 3 lb russet potatoes, medium-sized, peeled and sliced very thinly
  • 2 cups milk
  • 2 cups water
  • 3 cloves garlic, peeled and minced
  • sea salt, to taste
  • 3 bay leaves
  • freshly ground nutmeg, to taste
  • freshly ground black pepper, to taste
  • 1 cup creme fraiche or heavy cream
  • 10 oz Gruyere cheese, freshly grated

Steps

1Cook the potatoes

  1. Preheat the oven to 375 degrees.
  2. Place 3 lb russet potatoes, peeled and sliced very thinly, in a large saucepan.
  3. Pour in 2 cups milk.
  4. Pour in 2 cups water to cover.
  5. Add 3 cloves garlic, peeled and minced.
  6. Add sea salt to taste.
  7. Add 3 bay leaves.
  8. Partially cover the pan and bring to a boil over medium-high heat, stirring occasionally so that the potatoes do not stick to the bottom of the pan.
  9. Reduce the heat to medium and cook, stirring from time to time, until the potatoes are tender but not falling apart, about 10 minutes.

2Layer the gratin

  1. Using a large, flat strainer, transfer half the potatoes to an eight-cup gratin dish.
  2. Sprinkle with nutmeg.
  3. Sprinkle with pepper.
  4. Pour over 1/2 cup of the creme fraiche.
  5. Sprinkle with 5 oz of the Gruyere.
  6. Cover with the remaining potatoes.
  7. Sprinkle again with pepper.
  8. Sprinkle again with nutmeg.
  9. Pour over the remaining 1/2 cup creme fraiche.
  10. Sprinkle with the remaining 5 oz Gruyere.
  11. Discard the milk, water and herbs in which the potatoes were cooked.

3Bake

  1. To make ahead, prepare through the end of the layering, cover and refrigerate until ready to bake.
  2. Bake until crisp and golden, about 60-70 minutes.
  3. Or prepare the gratin completely and let it stand uncovered at room temperature for up to 2 hours.
  4. Reheat in a 375 degree oven for 20+ minutes, until crisp and bubbling at the edges.