30 by 30: Gratin Dauphinoise
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I have a love affair with gratin dauphinoise. I suspect most people do, too, because what’s not to love about potatoes enrobed in cream and gruyere? It is very, very rare for me to indulge in a dish such as this one (at least home), but I guess indulgence is part of turning 30 soon. 🙂
When I added these potatoes to my 30 by 30 list, I already knew I’d be heading to my Anthony Bourdain cookbook for the recipe. I halved the recipe—a recipe which is supposed to serve 4—but still ended up with 4 servings. So unless you plan on eating a whole lot o’ potatoes, I think you’ll find the version below makes 4 more than adequate servings.
This dish is unsurprisingly delicious. I honestly can’t remember what main dish we had these with because, really, who cares? This gratin was the star of dinner that night.
Gratin Dauphinoise
Serves 4 (according to me) or 2 (according to Bourdain)
Adapted from Anthony Bourdain’s Les Halles Cookbook
4 Yukon gold potatoes, peeled and cut into 1/4″ slices
1 cup heavy cream
5 garlic cloves, slightly crushed, divided
1 sprig of thyme
1 sprig of rosemary
1 sprig of parsley
salt and (white) pepper
freshly ground nutmeg (go easy)
1/2 Tbsp. butter
2 oz. grated gruyere cheese
Preheat the oven to 350.
Place the potatoes in a pot and add the cream, 4 of the garlic cloves, and herbs. Season with salt, pepper, and nutmeg to taste. Bring to a boil and then reduce to a simmer. Simmer for 10 minutes, then remove from the heat and discard the garlic and herbs.
Use the remaining clove of garlic to rub around the inside of the gratin dish. Butter the gratin dish, too, so that it is evenly coated. Pour the potatoes and cream into the baking dish and top with the grated cheese. Cook for 40 minutes or until the potatoes are brown and bubbling. Let sit 10-15 minutes before serving.
This looks amazing! I’ll have to add it to my list because I know my husband would go crazy over it!
I’m like you…the star is definitely the cream and cheese in this dish. It screams comfort food!
We know how much I adore all things potato.
This gratin would definitely overshadow any main dish for me too! I love potatoes prepared this way.
Gruyere is really a special cheese and this looks delicious. I’d be picking the cheese off the sides.
P.S. Thanks for recommendation of Ratio. It arrived today.
Truly decadent and worthy of a “main meal” no doubt. I just wish I could pronounce “Dauphinoise”
Man o man these look awesome!!!
There is positively nothing rotten about potatoes au gratin, er, dauphinoise.
Hubby and I went out to dinner a couple nights ago (review on my blog) and they had a side dish that was similar to potatoes au gratin but creamy on the inside and cheesy on top with just a mere whisper of Jalepeno. Hey, we’re in the Southwest, whaddaya expect? *smile*
Hi
I just want you to know, I made this dish for Thanksgiving and everybody including me loved this dish, I was kind of skeptical about making this dish because I really did not have a whole lot of time to trail test it first before serving it for Thanksgiving, but I took a chance on it because it looked so good and I’m really glad I did, it was delicious. Thanks for sharing the recipe, I will be making this dish more often.
I’m so glad everyone liked the dish, Jackie! What a great addition to the Thanksgiving spread.