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Potato Gratin or Dauphinoise Potatoes

Everybody wants a very good recipe for potato gratin/dauphinoise potatoes. It’s a very good facet dish for a lot of proteins and it’s even actually good with a little bit of contemporary salad on the facet. This potato gratin has tons of flavour as a result of we first infuse the milk and cream earlier than taking it to the oven.

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The proper facet dish

I made this potato gratin for Christmas dinner as a substitute for the traditional candy potato casserole they usually LOVED it. It has numerous flavour and that Gruyère cheese is ideal for effervescent up and getting good and toasty within the oven. You may as well use a mixture of Gruyère and Parmesan cheese if you happen to choose. Dauphinoise potatoes are a kind of dishes that everybody loves, it’s laborious to reject a portion! The potatoes are comfortable, tasty and really golden on high. If you would like extra Christmas recipes, go try my Christmas Particular part.

Potato Gratin or Dauphinoise Potatoes

There’s nothing extra comforting than a portion of sizzling potatoes. The important thing to this recipe that you simply positively don’t wish to skip is the half the place we infuse flavour into the cream and milk earlier than beginning to assemble the potato gratin. We make them boil with garlic, bay leaf, cloves peppercorns and onions for quarter-hour. On this time, the milk and cream go from tasting simply milky to having much more depth of flavour. This small step makes an enormous distinction within the remaining Dauphinoise potatoes and makes them 100 occasions higher.

Prep forward

Since this dish makes numerous parts it’s excellent for celebrations. What’s not very best for celebrations is cooking all day previous to having friends over and the oven getting used up for greater than an hour by this potato gratin. You can also make it 5 days earlier than serving as much as step 8 of the recipe and have it refrigerated and coated. Then, when the time comes, you add the additional cheese on high and bake it till golden. Be conscious that since they are going to be chilly, the potatoes will take a bit longer on this remaining stage. You probably have any doubts, you’ll be able to all the time ship me a DM over at my Instagram account.

Potato Gratin or Dauphinoise Potatoes

Potato Gratin or Dauphinoise Potatoes


Course: Foremost, Foremost Course, Facet Dish

Key phrase: cheese ball, cream cheese frosting, dauphinoise, gratin, potato, potatoes

Prep Time: 30 minutes

Cook dinner Time: 1 hour 30 minutes

Complete Time: 2 hours

Servings: 10 folks


  • 500 ml complete milk
  • 500 ml whipping cream
  • 1/2 onion, minimize in half
  • 2 garlic cloves
  • 1 bayleaf
  • 2 cloves
  • 4 peppercorns
  • Salt and pepper
  • 150 g gruyère cheese, freshly grated
  • 1 1/2 kg potatoes, peeled and minimize in 2-3mm slices


  • Place the cream, milk, onion, garlic cloves, bayleaf, cloves and peppercorns in a saucepan on medium-low warmth for 15min. Begin the timer if you see numerous steam popping out.

  • Go by means of a sieve/colander and season. Once you attempt the milk it is best to really feel that the extent of salt is barely increased than you want as a result of potatoes take numerous salt earlier than you’ll be able to really feel it.

  • Put a little bit of milk on the base of the dish so the primary layer of potatoes does not stick.

  • On high of that lay 2 layers of potato slices.

  • On high of that add extra of the milk till you’ll be able to see it peeking by means of the potatoes. Then add salt, pepper and a little bit of grated cheese.

  • Repeat these layers till you utilize all of the potatoes and reserve some cheese for the highest for afterward.

  • Flatten out the potatoes utilizing a spatula, cowl them with aluminium foil and take them to a preheated oven at 180°C/350°F for 1 hour or till the potatoes are effectively cooked. You recognize they’re achieved when you’ll be able to simply put a knife by means of the layers.

  • Midway by means of the cooking course of, take away the aluminium foil and test if it has dried an excessive amount of; it is best to be capable to see milk and cream peaking by means of the potatoes. If it wants extra liquid, fill it with the surplus you had left from earlier than. Additionally, flatten the potatoes as soon as once more. Place the foil again on and into the oven to complete cooking.

  • Take away the foil and add the remainder of the cheese.

  • Return to the oven till it is golden on high, about 15-20min.



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