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If there have been ever a creamy potato dish value making, it’s this one. It’s much like scalloped potatoes, however higher, in my view. It comes collectively merely and superbly, with no roux required.

This potatoes au gratin recipe is definitely referred to as gratin dauphinois in France. Gratin dauphinois hails from the Dauphiné area in southeastern France, which is nestled subsequent to Italy.

Gratin dauphinois options thinly sliced rounds of potatoes cooked in cream, generally with cheese however typically with out. This potato gratin features a beneficiant quantity of Gruyère cheese, and I wouldn’t need it another method! The recipe is flippantly seasoned with garlic, pepper and nutmeg, and the tip result’s simply… magic.

In the event you would love a second of pleased silence at your bustling vacation meal, serve this recipe. I’ve actually watched individuals go quiet upon their first chunk. That’s after I know a recipe is excellent!

You may also can put together this recipe prematurely, which is a giant plus for a full-course meal. This dish can be welcome at Thanksgiving, Christmas, Easter, or any special day in between.

Potatoes au Gratin Substances

This recipe makes use of a brief checklist of substances and the flavour is really wonderful. You’ll discover the complete recipe on the backside of the put up, with a print-friendly possibility.

Russet potatoes

Starchy russet potatoes are perfect for potatoes au gratin. Whereas I’m typically a giant fan of potato skins, you’ll must peel the potato skins earlier than slicing the potatoes for the best melt-in-your-mouth texture.

Heavy cream

Heavy cream is the best way to go along with this recipe. I’ve tried half and half and it really works decently nicely, however clumps considerably. Entire milk clumps and doesn’t yield a creamy gratin, so I strongly advise towards it.

Recent garlic

Recent garlic, at all times! Two cloves subtly infuse this dish with irresistible fragrant taste.

Black pepper, nutmeg & salt

Freshly floor black pepper and only a pinch of nutmeg are all you want right here. Properly, and salt—potatoes love salt.

Gruyère cheese or Emmental

Gruyère cheese is extra anticipated in gratin dauphinois, however I like Emmental equally nicely. Whereas Emmental is much like Swiss cheese, Swiss cheese didn’t prove nicely in our exams, because it hardened an excessive amount of.

Recent chives

Recent chives are non-compulsory, however provide a stunning burst of contemporary inexperienced shade on prime of this creamy, golden brown dish.

The best way to Make Potatoes au Gratin

This recipe is simple and you’ll watch it come collectively within the brief video under.  Right here’s a rundown with some added notes:

1) Peel and slice the potatoes.

Ideally, you’re slicing the potatoes as thinly as probably, about 1/8-inch thick. That is tough even with the sharpest of chef’s knives.

I’m at all times hesitant to advocate a mandoline slicer as a result of they’re harmful, however the mandoline undeniably yields the thinnest and most uniform outcomes. When utilizing a mandoline, please keep centered on the duty at hand, know the place your fingers are always, and don’t be tempted to slice any nearer to the tip of the potato than you are feeling absolutely assured doing.

2) Whisk collectively the cream, minced garlic, salt, pepper and nutmeg.

Straightforward sufficient! The garlic and spices will settle, so that you’ll must whisk the combination every time simply earlier than utilizing.

3) Begin layering the potatoes, then layer with cream and cheese.

Prepare about one-third of the potatoes within the backside of a 9-inch sq. pan in an overlapping fish-scale sample. (That is my beloved 9-inch pan, in case you’re out there.) Whisk the cream combination, pour in a portion of it, and sprinkle some cheese on prime. 

4) Repeat, repeat. High with all remaining cheese.

Potatoes, whisked cream, and extra cheese, in that order.

5) Bake, and canopy it towards the tip of baking.

After about 40 minutes within the oven, the highest needs to be turning properly golden. We’re going to cowl it with parchment or foil to forestall the highest from turning into too browned by the point the potatoes are cooked by. The potatoes are achieved as soon as you may press a fork all over the middle of the dish with ease (if doubtful, go a bit of longer).

6) Briefly cool, then serve.

This dish wants at the very least 20 minutes to chill earlier than serving. Straight out of the oven, it’s far too scorching to serve, and the layers want an opportunity to chill considerably with a purpose to preserve their form. Sprinkle with chopped chives earlier than serving, if desired.

Watch The best way to Make Potatoes au Gratin

Extra Potato Recipes to Make

In the event you love potatoes (and who doesn’t?), you can not miss these potato recipes on Cookie and Kate:

Please let me understand how your gratin seems within the feedback! I really like listening to from you.

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