Hello World KitchenBeta
A decadent, classic Gratin Dauphinoise featuring incredibly tender, thinly sliced potatoes baked in a rich, garlic and thyme-infused cream, all topped with a bubbling, golden-brown crust of melted Gruyère cheese.
Ingredients
Cream Mixture
- 2 cups Heavy cream
- 1 cup Whole milk
- 4 whole Garlic cloves — peeled and smashed
- 5 sprigs Fresh thyme — plus more for garnish
- 2 teaspoons Kosher salt
- 0.5 teaspoon Black pepper — freshly ground
- 0.25 teaspoon Ground nutmeg — freshly grated preferred
Potatoes and Cheese
- 3 pounds Yukon Gold or Russet potatoes — peeled
- 2.5 cups Gruyère cheese — freshly grated
- 0.5 cup Parmesan cheese (optional) — freshly grated
- 1 tablespoon Unsalted butter — softened, for greasing the dish
Instructions
-
Preheat your oven to 400°F (200°C). Generously grease a 9x13-inch baking dish with the softened butter.
~5 minRubbing a cut clove of garlic around the inside of the baking dish before buttering adds an extra layer of flavor. -
In a medium saucepan, combine the heavy cream, whole milk, smashed garlic cloves, thyme sprigs, kosher salt, black pepper, and nutmeg. Bring to a gentle simmer over medium heat. Once simmering, immediately remove from heat, cover, and let it steep while you prepare the potatoes.
~10 minDo not let the cream mixture boil rapidly, as it can scorch. -
Using a mandoline slicer or a very sharp knife, slice the peeled potatoes into uniform 1/8-inch thick rounds.
~10 minDo not rinse the potatoes after slicing! The natural surface starches are essential to help thicken the cream sauce. -
Remove the garlic cloves and thyme sprigs from the steeped cream mixture with a slotted spoon and discard.
~2 min -
Arrange one-third of the potato slices in the bottom of the prepared baking dish, overlapping them slightly like shingles. Pour one-third of the cream mixture evenly over the potatoes. Sprinkle with one-third of the Gruyère and Parmesan cheeses.
~5 min -
Repeat the layering process two more times: potatoes, cream, and cheese, ending with a final generous layer of cheese on top.
~5 minPress down gently on the layers to ensure the potatoes are submerged in the liquid. -
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 40 minutes.
~40 minPlace a baking sheet on the rack below the gratin just in case the cream bubbles over. -
Remove the foil and continue baking uncovered for another 20 to 25 minutes, or until the top is deep golden brown, the cream is bubbly and thickened, and the potatoes are completely tender when pierced with a paring knife.
~25 min -
Remove the gratin from the oven and let it rest at room temperature for at least 15 minutes before slicing and serving. Garnish with additional fresh thyme leaves if desired.
~15 minResting is crucial; it allows the potatoes to absorb the remaining liquid and the sauce to set up, making it easier to serve cleanly.
Nutrition
Equipment
- 9x13-inch baking dish
- Mandoline slicer or sharp chef's knife
- Medium saucepan
- Aluminum foil
- Cheese grater
Tips & Storage
- Always grate your own cheese from a block; pre-shredded cheese is coated in anti-caking agents that prevent it from melting smoothly.
- Yukon Gold potatoes hold their shape slightly better than Russets, but Russets will yield a softer, starchier interior. Both work wonderfully depending on your preference.
- If the top is browning too quickly before the potatoes are tender during the uncovered baking phase, loosely tent it with foil.
- Storage: Allow the gratin to cool completely. Cover tightly with foil or transfer to an airtight container and store in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven covered with foil until warmed through.
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
