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Gratin Dauphinois

Author
JWU College of Culinary Arts

Yield
10 servings

Serving Size
12 ounces (340 grams)

Recipe ID
C00314

Ingredients
US standard
Potatoes
3 pounds
Heavy Cream
1 cup
Milk
1 cup
Garlic Cloves
2 each
Nutmeg
¼ teaspoon
Fresh Thyme, picked
2 tablespoons
Salt
As needed
Pepper
As needed
Gruyere, shredded, optional: substitute Swiss cheese
2 cups
Butter
As needed
Preparation
  1. Gather all the ingredients and equipment.
  2. Peel the potatoes and slice them thinly, use a food processor or mandolin to save time.
  3. Warm the cream, milk, garlic, and nutmeg until simmering, about 5 minutes. Remove from heat and remove garlic.
  4. Butter the bottom and sides of a full sized hotel pan. Place a single layer of potatoes on bottom of the dish, sprinkle with salt and pepper, thyme, and two to three tablespoons of cheese. (Reserve one cup of cheese for the top layer of the dish.) Continue layering until you layer all the potatoes. Top with last cup of grated cheese.
  5. Pour the warmed cream mixture over the top and jiggle the dish a bit to get the liquid to spread throughout.
  6. Bake at 375ºF for one hour. Allow to cool 15 minutes before serving. Cut into squares or use a ring mold.