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

This potatoes au gratin recipe is definitely often called 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, typically with cheese however typically with out. This potato gratin features a beneficiant quantity of Gruyère cheese, and I wouldn’t need it every other means! The recipe is calmly seasoned with garlic, pepper and nutmeg, and the tip result’s simply… magic.

In case you would love a second of glad silence at your bustling vacation meal, serve this recipe. I’ve actually watched folks go quiet upon their first chunk. That’s once I know a recipe is good!

You can too 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 listing of substances and the flavour is really superb. You’ll discover the total recipe on the backside of the publish, with a print-friendly possibility.

Russet potatoes

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

Heavy cream

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

Contemporary garlic

Contemporary garlic, all the time! 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. Nicely, and salt—potatoes love salt.

Gruyère cheese or Emmental

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

Contemporary chives

Contemporary chives are optionally available, however supply a beautiful burst of contemporary inexperienced coloration on prime of this creamy, golden brown dish.

How you can Make Potatoes au Gratin

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

1) Peel and slice the potatoes.

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

I’m all the time hesitant to suggest 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 targeted 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’re feeling absolutely assured doing.

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

Simple 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 the event you’re out there.) Whisk the cream combination, pour in a portion of it, and sprinkle some cheese on prime. 

4) Repeat, repeat. Prime 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 ought to be turning properly golden. We’re going to cowl it with parchment or foil to forestall the highest from changing into too browned by the point the potatoes are cooked by. The potatoes are accomplished as soon as you may press a fork all through the middle of the dish with ease (if doubtful, go a little bit longer).

6) Briefly cool, then serve.

This dish wants a minimum of 20 minutes to chill earlier than serving. Straight out of the oven, it’s far too sizzling to serve, and the layers want an opportunity to chill considerably as a way to maintain their form. Sprinkle with chopped chives earlier than serving, if desired.

Watch How you can Make Potatoes au Gratin

Extra Potato Recipes to Make

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

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

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