The last time I tried to make Gratin Dauphinois was at Christmas a couple of years ago.
I made a large tray, diligently slicing and layering the potatoes and cheeses in a beautiful French glass serving dish. It had come together perfectly, and I was thrilled to serve to the family on Christmas Day. And then…while we were walking out the door it slipped out of my hands and shattered on the floor. Potatoes, melted cheese and a million pieces of glass went everywhere. I mean everywhere!
Since then I’ve stayed away from this recipe I think partly because of the frustration I had that day, of making something and not being able to share it with others. And cleaning cheese out of my curtains for weeks.
But on our recent trip to France I was energized to try this dish again!
When we were having lunch in Aloxe Corton, the Gratin Dauphinois was served with the Beef Bourguignon and it was heavenly together.
The word Dauphinois is a French term that describes the method of baking potatoes in milk, cream, and cheese.
Potatoes Dauphinois is a simple dish if you have 1 tool, which is a mandoline slicer. It is a handy tool to have in the kitchen and will slice your vegetables in degrees of thin and thinkness.
1 garlic clove, halved
1 1/2 cup of whole milk
1 1/2 cup of heavy cream
1 1/2 cup of shredded Gruyere
1 1/2 teaspoons salt
1/2 teaspoon of pepper
1/2 teaspoon of ground nutmeg
5 Yukon Gold Potatoes, peeled and sliced through the madoline
Butter to grease the dish or dishes
1. Preheat the oven to 375 Degrees
2. Take the garlic clove and rub it around the bottom of each dish you plan to bake, also grease the dish or dishes with butter
3. heat the milk and 3/4 of the cream in a saucepan until you see the bubbles around the edges of the pan
4. In a small bowl whisk 1 egg and gradually add a little bit of the milk from the saucepan to temper the egg, add about 3/4 cup of the cheese and mix together
5. Add the egg and cheese mixture to the milk and stir to blend
6. Next season the milk with salt, pepper, and nutmeg and continue to stir for about 2 minutes and then turn off the heat
7. Take the slices of potatoes and add them to the saucepan to give them a coating of the milk and cheese mixture
8. Layer the potatoes in the dish or dishes your have prepared to bake them in
9. Pour a little of the milk mixture over the potatoes still reserving about 3/4 a cup
10. Sprinkle Grated Gruyere cheese on top of the potatoes and bake in the oven for 1 hour at 375 Degrees
11. After 1 Hour, transfer the Gratin to a wood surface and let cool for about 15 minutes
12. Coat the potatoes with a layer of cream and return back to the oven for 15 minutes, then bring out to cool for 10 minutes and serve!