Gratin Dauphinois, also known as Potatoes Dauphinoise, hails from the Dauphiné region in southeastern France. This classic French dish is renowned for its simplicity and richness, embodying the essence of French comfort food. It typically features thinly sliced potatoes baked in a creamy mixture until they become tender and golden brown on top. Unlike some potato gratin recipes, Gratin Dauphinois traditionally does not include cheese, relying on the natural creaminess of the potatoes and cream for its luxurious texture. But this time around we go extra mile away. Here’s how you make it!

Ingredients

2 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced

2 cups heavy cream

1 cup whole milk

1 cup crème fraîche

3 cloves garlic, minced

1 shallot, finely chopped

1/4 teaspoon freshly grated nutmeg

1 teaspoon fresh thyme leaves

1 teaspoon fresh rosemary, finely chopped

1/2 cup grated Gruyere cheese

1/2 cup grated Parmesan cheese

Salt and pepper to taste

3 tablespoons unsalted butter, divided

1/4 cup breadcrumbs

Fresh chives or parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish or a similar-sized gratin dish with 1 tablespoon of butter.
2. Peel and thinly slice the potatoes (about 1/8 inch thick). You can use a mandoline slicer for even slices.
3. In a medium saucepan, combine the heavy cream, whole milk, crème fraîche, minced garlic, shallot, nutmeg, thyme, rosemary, salt, and pepper. Bring to a gentle simmer over medium heat, stirring occasionally. Be careful not to let it boil.
4. Arrange half of the potato slices in the buttered baking dish, overlapping slightly. Pour half of the hot cream mixture over the potatoes. Sprinkle half of the Gruyere and Parmesan cheeses over the top. Add the remaining potato slices in another overlapping layer. Pour the remaining cream mixture over the top and sprinkle the rest of the Gruyere and Parmesan cheeses.
5.  In a small bowl, combine the breadcrumbs with the remaining 2 tablespoons of melted butter. Mix well to coat the breadcrumbs. Sprinkle the breadcrumb mixture evenly over the top of the gratin.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and continue baking for another 30-45 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
7. Allow the gratin to rest for about 10 minutes before serving. Garnish with freshly chopped chives or parsley.
8. Serve the Gratin Dauphinois as a side dish to complement a main course like roast chicken, beef tenderloin, or lamb chops. Enjoy the rich, creamy, and herb-infused layers of potatoes with a perfectly crispy topping.

Hmmm. YUM!