Life & Style

Gratin Dauphinois

A gratin is a dish having a crusted or browned surface. Originating in the region of the Alps known as the Dauphiné, this simple and easy potato dish is truly one of France’s great gratins and is ideal to serve with roast beef, lamb, and poultry.

SERVES 6

Butter, for baking dish
4 pounds large Yukon Gold potatoes (about 8), peeled and cut into ⅛-inch-thick slices
1 clove garlic, chopped
1 teaspoon salt
⅛ teaspoon freshly ground pepper
1 cup milk
1 cup heavy cream

1. Preheat the oven to 450°F with the oven rack in the middle position. Butter a large (9 x 14 inches) baking dish.

2. Layer the sliced potatoes in the baking dish and sprinkle with the garlic, salt, and pepper.

3. In a small saucepan, combine the milk and cream and bring to a boil over medium heat. Pour over the layered potatoes.

4. Bake the potatoes until their tops are brown and they are tender (a knife will easily penetrate them), 35 to 40 minutes. The potatoes should simmer or gently boil while in the oven. If they begin to boil rapidly, or the top browns before they are tender, reduce the heat by 25 to 50 degrees.

5. Remove the dish from the oven and serve. The potatoes will stay hot for about 30 minutes. (The gratin can be made ahead of time. Let cool to room temperature, cover, and refrigerate. Reheat by bringing back to room temperature and then placing in a 350°F oven for 15 minutes.)

IN ADDITION

Recipes differ in how the potatoes for a gratin dauphinois are prepared. Some chefs insist on slicing and soaking the potatoes in cold water to rid them of their surface starch before baking. Others believe the starch is necessary for the creamy consistency of the potatoes. However, if you prepare the potatoes ahead of time, they do need to be soaked to prevent them from discoloring. Therefore, for this recipe, if you slice the potatoes in advance, soak them in the milk and cream in which they will be cooked so as not to lose the starch.

VARIATION

Sprinkle 2 ounces grated Swiss-style cheese (about ⅔ cup), such as Gruyère or Emmentaler, over the gratin in step 3.