Gratin Dauphinois (Cheese / Cream Potatoes)

Gratin Dauphinois (Cheese / Cream Potatoes)

  • Prep Time: 15 mins
  • Total Time: 2 hrs 15 mins
  • Servings: 6

    • About This Recipe

    “Ooohhhh!!!la la, these are pure heaven!!! Wonderful for a buffet table. Evolved from “French cooking by Eileen Reece””

    Ingredients

  • 3lbswaxy potatoes
  • 1/2 pintmilk
  • salt and pepper
  • grated nutmeg
  • 3ouncesbutter
  • 1/2 pintdouble cream
  • 1garlic clove
  • 5ouncesgrated gruyere cheese

    • Directions

  • Heat the oven to 325 degrees.
  • Peel the potatoes, wipe clean with a damp cloth and cut them into thin slices.
  • Do not wash or soak them in water as this would remove the starch essential to the correct consistency of the dish.
  • Pour the milk into a large saucepan, season with salt, freshly ground pepper and nutmeg to taste and add the butter cut into small pieces.
  • Place over a medium heat, beat with a birch (wire) whisk and bring slowly to boiling point, add the potatoes and the cream gradually, reduce the heat and simmer very slowly for 10 minutes, stirring frequently.
  • Rub a large gratin dish with the cut clove of garlic, butter it generously and pour in the potato mixture.
  • Scatter the cheese on top and bake very slowly for 1 1/2 hours until a crisp brown crust has formed.
  • Serve immediately.

    • Reviews

  • “I followed the previous review and added a teaspoon of Dijon. These really came out nicely, went together fast and complimented our grilled leg of lamb nicely.”

  • “To make this a 4 or 5 star recipe, replace the nutmeg witha tea to tablespoon (depending on preference) of mild english mustard.The dish will obviously become more savoury and be an absolute delight to have as a side dish with any meat dish. Yummmmy !!”

  • “This dish was amazing!At first it sounded somewhat boring but once cooked it was delightful!Definitely a keeper and I’ll be bringing this dish for potlucks for Easter, etc.”

  • “Yes pure heaven! I made 1/2 the recipe and thank goodness for I would have eaten it all! I did use 1 whole bulb of roasted garlic smashed and rubbed the dish before adding the potato mixture. I also added a little more cheese in between the layers of potatoes. Just loved the fresh grated nutmeg in this. Thanks for the yumminess.”

  • “Wonderful recipe for gratin potatoes which I made for dinner last night – I also made French Tart’s Auberge Carrots and the meal had a real french theme. Very easy and great flavor – thanks for posting this recipe.”

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