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Scalloped Potatoes Recipe
Easy Gratin Dauphinois

In France, this easy scalloped potatoes recipe is known as gratin dauphinois. You'll find many versions for this popular dish and some home chefs fiercely defend their dish as the one true and original gratin dauphinois. Whatever the details, it is obvious that is usually one of people's favorite potato recipes.

I like this version, which includes some cheese and is very rich with cream, but you could exchange part of the cream for more milk, if you are worried about too many calories, and the cheese is left out of many traditional French recipes.

Dauphiné

This dish gets its French name from a province that no longer exists in the southeast corner of France called Dauphiné. The area that was once referred to as Dauphiné includes part of the French Alps and is now split into three dapartments: Isère, Drôme and Hautes-Alpes.

Food from this part of France is hearty and rich, meant for satisfying appetites stimulated by mountain air and outdoor activity.

Serving Suggestions

This scalloped potatoes recipe is so rich and satisfying that you can eat it as a main course served along with a green salad. It also goes very well with simply prepared meats, perhaps a roast beef. Warm leftovers in the microwave the next day - almost as good as the first time around.

So it can go right from the oven to the table, be sure to serve this in a pretty au gratin dish.

Gratin Dauphinois

Makes 6 to 8 servings

Ingredients

  • 3 pounds potatoes
  • 2 cups heavy cream
  • 1 cup milk
  • 2 cloves garlic
  • 1/4 teaspoon nutmeg
  • mixed dried herbs
  • salt and pepper
  • 2 cups shredded Gruyere (or subsitute Swiss cheese)
  • butter

Directions

  1. Peel the potatoes and slice them thinly (use a food processor or a potato slicer to save time).
  2. Warm the cream, milk, garlic, and nutmeg until simmering (about five minutes). Remove from heat and remove garlic.
  3. Butter the bottom and sides of an oven-proof baking dish (9 X 13 inch works well). Place a single layer of potatoes on bottom of dish, sprinkle with salt and pepper, herbs, and two to three tablespoons of cheese (you want to end up with a cup of cheese for the top layer). Continue layering until you run out of potatoes and end with one cup of cheese sprinkled on top.
  4. Pour the warmed cream mixture over the top and jiggle the dish a bit to get the liquid to spread throughout.
  5. Bake at 375° for one hour. Allow to cool 15 minutes before serving.

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