Gratin Dauphinois – Potato Gratin With Cream and Gruyère

Posted on January 13, 2009 by heatandknives

Layers of creamy, fork-tender potatoes topped with a crisp crust of browned Gruyere cheese.

Crisp crust and tender potatoes

The potatoes are first simmered in cream, with thyme, rosemary, parsley, and garlic infusing their delicious flavors. Then they are layered into a gratin dish (just use a baking pan if you don’t have one) and baked until the cheese turns golden brown.

Yukon Gold slices

Yukon Gold potatoes are used in this recipe because they hold their shape well and are more regularly-shaped, making for a better presentation. Don’t use Russet potatoes as they’ll break down when simmering in cream and will be too starchy, and not crisp.

Potatoes simmering in cream, with herbs and garlic

Layered in pan

Topped with Gruyère

Baked until browned

Recipe, from Anthony Bourdain’s Les Halles Cookbook:

8 Yukon Gold Potatoes [or about twice that much if they're small], peeled and cut into 1/4 inch slices
2 cups heavy cream [lay it on thick]
5 garlic cloves, slightly crushed [or more, if you're a fiend]
1 sprig of thyme
1 sprig of rosemary
1 sprig of flat parsley
salt and white pepper
freshly ground nutmeg (go easy)
1 tablespoon butter
4 ounces grated Gruyère cheese

Prep
Preheat the oven to 350°F. Place the potatoes in a large pot and add the cream, 4 of the garlic cloves, and the herbs. Season with salt, white pepper, and nutmeg. Bring to a boil, then reduce to a simmer. After 10 minutes of simmering, remove from the heat and discard the garlic and herbs.

Cook
Use the remaining garlic clove to rub around the inside of the gratin dish. Butter the inside of the gratin dish as well so that it is evenly coated. Transfer the potatoes and cream to the gratin dish and sprinkle the top with the Gruyère cheese. Cook in the oven for 40 minutes, or until the mixture is brown and bubbling. Remove from the oven and allow to rest for 10 to 15 minutes before serving.