Potatoes au gratin

A family favorite, these Au Gratin Potatoes are perfect for Sunday suppers or holiday gatherings!

Nov 07, 2024

This simple, yet delicious gratin is also known as Dauphinoise potatoes and comes from the Dauphinois region of France. The funny fact is that

I first tasted it not in France, but in North Wales… In the middle of nowhere, on the island of Anglesey, during one of my Celtic holidays. There was a lovely barn that had been converted into a small hotel, restaurant and event venue, surrounded by the fields and the countless flocks of sheep. A French chef in charge of the kitchen served this gratin to accompany the most delicious medallions of salt marsh lamb and I had to know the recipe...

The original recipe for Dauphinoise potatoes doesn't call for cheese, the potatoes are cut into thinner slices and they're not usually pre-cooked, just baked in the oven with the boiled cream poured over. But I have tried it on many occasions and modified the technique for the sake of simplicity... I also find it difficult to resist the melted cheese in my life, but this step is really optional.

Ingredients:

3.5 pounds / 1.5 kg potatoes, peeled
1 clove of garlic, finely chopped
2 tbsp melted unsalted butter
2 cups / 470 ml heavy cream
1/2 cup / 60g Parmesan or Gruyère, grated

Spices:

Salt and black pepper
Thyme
Nutmeg

Kitchen utensils: A baking dish with a rim of about 10 cm (4 inches) high, a spatula or a kitchen brush to grease the dish, a cutting board and a knife, a little pot or a bowl to melt the butter, a cheese grater.

Method:

Start by cutting 1 ½ kg (3 ½ pounds) of potatoes into circles 1 - 2 mm slices.
Take an ovenproof dish with a rim of about 10 cm high. Place the first layer of potatoes – they should be like fish scales, on top of each other, but still have some space of their own. Season with a pinch of salt, pepper and thyme.
Add another layer, seasoning again with a pinch of salt and pepper. Chop 1 garlic clove and sprinkle it on top.
Cover with the third layer of potatoes. This time season with a pinch of salt, pepper and nutmeg. Pour over 2 tablespoons of melted butter.
Put the dish on a medium heat and pour in 2 cups (470ml) of heavy cream. Bring the dish to the boil, reduce the heat and simmer for about 10 minutes.
Transfer the dish to the oven at 200C/400F and bake for 10 minutes. Reduce the heat to 150C/300F and bake for a further 15-20 minutes.
Meanwhile, grate ½ cup (60g) of cheese, sprinkle it over top and let it melt in the oven for about 3 minutes.
Potatoes Au Gratin - Essen Recipes
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Notes:

Root vegetables au gratin: Try mixing the potatoes with parsnips, beetroot, Jerusalem artichokes, celeriac, carrots, sweet potatoes – practically any root vegetable. It’s a wonderful and unusual way to cook the root vegetables. What’s important is that children usually like it this way.

Bring it to the party: The gratin will be a perfect side dish to most main courses. And when your friends ask you to bring something for the table, this gratin is sure to surprise and inspire interest.

Storage: Keep in the fridge for up to 3 days. Reheat in the oven or microwave on medium heat.

Substitutions:

Potatoes: We need the starch in potatoes to thicken the cream. So they can't be replaced in their entirety, but in certain amounts, as mentioned above. They can be mixed with turnips and cauliflower, pumpkin and daikon, fennel and courgettes, and other vegetables.

Parmesan or Gruyère cheese: Any good quality cheese will do. Avoid cheeses that are too soft, such as mozzarella, as this can add too much moisture to the gratin.

Garlic: If you're allergic to garlic, I would replace it with finely chopped shallots. If you want to add a bit of heat to the dish, you can also use a bit of fresh chili.

Lactose-free & vegan: The cheese step is optional, so I would just skip it if you want the gratin to be vegan/lactose-free. Use olive oil instead of butter. As for the cream, here is an easy way to make a delicious and nutritious vegan cream. Soak 1 cup of cashews overnight in the fridge or cover in boiling water for 1-2 hours. Blend on high speed with ¾ cup water and ¼ teaspoon salt for about a minute. And that's it! The perfect vegan cream is at your fingertips.

Spices and herbs: The French say that nutmeg is an essential ingredient in dauphinoise potatoes, and I tend to agree – nutmeg and potatoes go very well together. But so do paprika, cumin, coriander and curcuma... I would leave these doors open and say that you should adapt the spices to your taste. Instead of thyme, or together with it, you can use fresh or dried rosemary, oregano, parsley, dill and sage.

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