Name: Gratin Dauphinois, a creamy potato casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: French
Ingredients: 6 yellow potatoes (medium); 1 cup milk; 1 cup whole cream; 3 garlic cloves, minced; Pinch of salt and pepper; 1 sprig Rosemary or Thyme (optional); 1 tsp butter to brush the bowl; 6 tbsp shredded Parmesan, or other melting cheese (optional)

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Gratin Dauphinois is a French dish of sliced potatoes baked in milk and/or cream, using the Gratin technique from the Dauphiné region in south-eastern France

I ate the Gratin Dauphinois on my way to Colmar while staying in the Black Forest.
This scalloped potato casserole dish is absolutely simple. Made with just potatoes, heavy cream, garlic, butter, salt and pepper. If you like you can add Rosemary or Thyme.
It’s optional to add cheese, the version without cheese is a popular side dish for meat and fish, roast lamb and steak.
The step-by-step photos help you to cook this wonderful side dish yourself. Bon Appétit

Peel yellow potatoes
Place potato slices in water while slicing, the drain
Mix milk with whole cream, salt and pepper, garlic and Rosemary
Cook milk mixture and potatoes for 10 minutes
Place potatoes mixture into a casserole dish, top with melting cheese
Place alu-foil on top to prevent too much browning
After 30 min the baked potato gratin is finished
Beef roast with potato gratin

Gratin Dauphinois, a creamy potato casserole

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2 ratings

March 10, 2023

by AngiesWeb

Cuisine French

Category European Cuisine France Recipes Side dish Vegetable Vegetarian Western Europe

Ingredients

6 yellow potatoes (medium)
1 cup milk
1 cup whole cream
3 garlic cloves, minced
Pinch of salt and pepper
1 sprig Rosemary or Thyme (optional)
1 tsp butter to brush the bowl
6 tbsp shredded Parmesan, or other melting cheese (optional)

Persons

Serving Size

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

Gratin Dauphinois is a French dish of sliced potatoes baked in milk and/or cream, using the Gratin technique from the Dauphiné region in south-eastern France. A wonderful creamy potato casserole and side to impress your family or guests

Instructions

Peel potatoes and slice thin with knife or mandolin.
Place in a bowl with cold water until done, then drain in coriander.
Combine milk and whole cream in a pot.
Add salt, pepper, minced garlic and Rosemary to the milk mixture.
In a pot cook the milk mixture with potato slices on medium-hot heat for about 10 min.
Place hot potato mixture into a casserole dish (crease with butter first).
Top with the Parmesan.
Cook at 400 F for about 30 minutes.
Cover with alu-foil half through if cheese turns too dark.

Notes

Keep leftovers in the refrigerator for 3 days, or freeze

European Cuisine, Culture & Travel©

Gratin Dauphinois, a creamy Potato casserole

Gratin Dauphinois is a French dish of sliced potatoes baked in milk and/or cream, using the Gratin technique from the Dauphiné region in south-eastern France