Dauphinoise Potatoes – A Potato Gratin
This is my favoritest potato dish ever! It came from the Dauphine region of France and is named after the region.Creamy, and delicious, this makes the perfect side dish for almost any type of protein. It was one of my favorite items to put on a buffet when I was an Executive Chef.
Equipment
- 1 9×13 inch casserole dish
Ingredients
- 1 lbs Yukon Gold potatoes You may substitute red new potatoes, or russet potatoes
- 2 1/4 cup heavy cream
- 1/2 cup crème fraiche https://youtube.com/shorts/K9Zc2RFvL7g?si=CCNikhUSxalRr3YH
- 1/2 cup whole milk
- 2 cloves fresh garlic – smashed
- 1 Tbsp unsalted butter, room temperature to coat casserole dish
- 1 Tbsp salt
- 1 pinch white pepper
- 1-2 gratings whole nutmeg a key flavoring for this dish (ground nutmeg may be substituted, but only if necessary)
Instructions
- Preheat the oven to 320F convection (or 350F without fan)
- Slice potatoes to the same thickness 1/8 to 1/4 inches, using a mandoline or a food processor slicer.
- In a pot, pour crème fraiche, heavy cream, and, whole milk. Add 1 tablespoon salt, a pinch of pepper, 2 smashed garlic cloves and a grating (or two) of nutmeg.
- Add potatoes, and using the back of a spoon to ensure that the slices are submerged in the liquid. Bring to the boil, then reduce the heat and simmer for 15-20 minutes. The potatoes are ready when you can easily divide a slice in half between your fingers.
- Butter the casserole dish. Add a pinch of salt and pepper and more nutmeg to the bottom of the dish.
- Pour a small of amount of the cream mixture to the bottom of the dish.
- Using a slotted spoon, remove the potatoes from the pan and start layering them into the gratin dish. The bottom layer must cover the base of the dish.
- Again, sprinkle a little salt, pepper and nutmeg on that layer and continue layering repeating the seasoning and nutmeg with each layer until all potatoes are used (or the casserole dish is filled a minimum of 2-3 inches deep).
- Return the pot of liquid to the stove and bring to the boil, then pour over the potatoes.
- Place the dish in the oven and cook for between 45-60 minutes or until you can cut through the potatoes with a spoon.
- Allow to cool for an hour to allow the cream to set before eating.