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Gratin Dauphinois

This is our take on the French classic. It's perfect for a cook's lunch with a simple salad and a glass of Bourgogne chardonnay. Enjoy!

Gratin Dauphinois

1 clove garlic, peeled
1 tablespoon unsalted butter
2 pounds Yukon Gold potatoes, peeled
1 cup Comté cheese, grated
about 1 cup heavy cream
1 tablespoon fresh thyme leaves
fresh nutmeg, for grating
sea salt and pepper

Preheat the oven to 350 degrees F.

Rub the gratin dish with the cut garlic. Smear the inside of the dish with 1 tablespoon of butter.

Use a mandoline to slice the potatoes to 1/8-inch thick rounds. Place one layer of potatoes side by side, slightly overlapping, on the bottom of the dish. Season with salt, pepper, thyme and a grate or two of fresh nutmeg. Top with 1/3 of the cheese and drizzle 1/4 cup of cream. Arrange a second layer of potatoes, repeat with the seasonings, 1/3 of the cheese and 1/4 cup of cream. Press the potatoes down with your fingers as you go, letting the cream soak up through the layers.

Arrange another layer of potatoes on top, season with salt, pepper, thyme, nutmeg and finish with a layer of cheese. Drizzle 1/4 cup of cream. The cream should cover the potatoes, but not be too "liquidy". If it seems dry, add a little more cream.

Bake for 45 minutes until the potatoes are tender, the cream has been absorbed and the top is nice and golden brown.