Gratin Dauphinois

Gratin Dauphinois is the French name for scalloped potatoes from the Dauphiné region in southeastern France, or  what is now known as the Grenoble region.  This simple and wonderful side dish is amazingly delicious, whether with a good steak, lamb chops, pork chops, or on its own.  You will definitely notice that as it bakes, the smell emanating from that oven is intoxicating!  I remember making it a couple of years ago for Sunday dinner at my sister’s house.  My parents were visiting from out of town, and  Léna, my sister, made an awesome spread of grilled meats and fish with a zesty salad.  I was in charge of bringing a starchy side dish.  I brought the gratin dauphinois.  It went so well with what Léna prepared.  I even remember my father asking me to leave him all the leftovers … to my husband’s chagrin.


1 tablespoon organic Butter
4 tablespoons Garlic – finely minced
1 – 1 1/2 tablespoons fresh Thyme – finely chopped
7 medium Yukon Gold Potatoes
2 1/2 cups heavy Cream
1 teaspoon Nutmeg – freshly grated
1/2 tablespoon Salt
1 teaspoon Black Pepper – freshly ground
1 cup Gruyère – grated

Begin by washing your potatoes and leaving them to the side, while you mince and chop your garlic and thyme.  Slice the potatoes using a mandolin.  Grease an oven safe baking dish with butter, then place one layer of the potato slices to cover the bottom of the dish.  Sprinkle a pinch of salt, a pinch of freshly ground pepper, a sprinkle of the minced garlic, and a sprinkle of the chopped thyme.  Finish the layer with a fresh grating of nutmeg.  Repeat the layering process until you have layered all the potatoes with the garlic, thyme, salt, pepper, and nutmeg.

Preheat the oven to 375 degrees Fahrenheit.  Gently add the heavy cream to the potato layers, and bake in the oven for 45 minutes, or until the potatoes are cooked through.  Grate the gruyère cheese, and top the potato gratin with it, then place the gratin back in the oven on broil for about 5 – 10 minutes, or until the cheese is melted and golden brown.  The length of time of this last step completely depends on your oven.  So, make sure to watch the gratin, while it is broiling.  You do not want to burn the cheese after all that work you did.  Once you take the gratin our of the oven, leave it to sit and rest for about 5 minutes.  Serve and enjoy.

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