And it’s also a great Easter side dish, that goes without saying. But I love to serve these potatoes dauphinoise at any time, even in the summer! These potatoes are also good when served cold. Make the dish, put it in the oven and then let it cool down overnight. Slice it up the next day and serve the potatoes with a crisp green salad for lunch. The perfect summer meal!
When I’m looking for something a little more exciting than boiled potatoes for dinner I very often whip this potato bake gratin up: finely sliced floury potatoes, cream, butter, nutmeg, garlic. These are all ingredients that you and I always keep in our fridge or pantry, right? Just make sure to pop the dish in the oven on time because it needs quite some time to bake through. You don’t want to middle to be raw when you’re plating it up.
Also make sure to use the right type of potatoes. The floury type you use for mashed potatoes for instance is the best.
Dauphinoise Potatoes Au Gratin
Woops, where’s the grated cheese then? A classic dauphinoise gratin doesn’t contain cheese but go ahead and add some if you like (I won’t tell anyone). If you add cheese: sprinkle it on top of the cooked potatoes right in the end and grill the gratin for a couple of minutes until golden because that’s how you get a golden crunchy cheese crust.
- 2 ⅓ lbs oven potatoes (1 kg)
- 1 tbsp unsalted butter
- ⅚ cup cream (200 ml)
- ⅔ cup whole milk (160 ml)
- 2 large garlic cloves peeled
- 1 sprig fresh rosemary
- First of all peel the potatoes and rinse them. Then slice them finely using a sharp knife or a mandoline slicer like I do.
- Add the cream, rosemary, mashed garlic and bay leaf to a saucepan. Season with a good dash of pepper, salt and nutmeg.
Then place the pan over medium-low heat until simmering. Simmer the potatoes gently for about 5 minutes, don’t let it cook vigorously because it will boil over. Then take the pan off the heat and let the cream rest for another 10 minutes until cooled a little. In the meantime generously butter a baking dish.
Strain the cream. Layer half of the sliced potatoes in the dish. Pour half of the lukewarm cream mixture on top.
Add the remaining potatoes and finish with the remaining cream.
Cover the potatoes with some tinfoil. Then put the dish in a preheated oven at 320°F (160°C) for about an hour until the potatoes are soft. Turn the oven off and let the dish rest in it for another 15 minutes. Serve the potatoes hot.