An incredibly delicious dish made with potatoes, heavy cream, and cheese! I tried making potato gratin a couple of times before, but the results always disappointed me — either the potatoes stayed half-raw, or the sauce would separate into whey and curds. I finally took note of all those pitfalls, did some research, and made a gratin I'm 100% happy with. Potatoes Gratin Dauphinois comes from France, and traditionally it's made without cheese — just potatoes in sauce. But it turns out so much better with cheese, so I went ahead and added it. You can also add a bit of grated nutmeg if you like. This is honestly the most delicious potato dish I've ever had. I highly recommend making it, and I strongly suggest sticking as closely as possible to the recipe and following all the tips listed below. The quantities listed make 2–3 servings.
Ingredients:
- 600 g potatoes
- 200 ml heavy cream 33%-38%
- 200 ml milk
- 100 g cheese
- 1 clove garlic
- salt
How to cook potatoes gratin Dauphinois
Peel the potatoes and slice them into thin rounds, about 2–3 mm thick. The way you slice the potatoes really matters — don't go too thin (you shouldn't be able to see through the slices), but don't cut them too thick either.
Pour the heavy cream and milk into a saucepan, add the garlic, and season lightly with salt. Bring to a boil, then add the potatoes.
Cook over medium heat, covered, for 7–12 minutes. The cooking time depends on the variety of potatoes — I cooked mine for exactly 10 minutes. The potatoes should be about two-thirds done.
Generously grease a baking dish with butter (I used a 21x14 cm dish). Don't use a dish that's too small — you need to be able to arrange all the potatoes in no more than two layers. Using a slotted spoon, remove the potato rounds from the saucepan. Using a spoon or fork (since the potatoes will be hot), arrange half of the potato rounds in a single overlapping layer, like roof shingles. Season with salt.
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