Gratin Dauphinois (Scalloped Potatoes)
For me, Thanksgiving is all about the sides. I think that a lot of you share the same sentiment. The turkey, as delicious and necessary as it is to a proper Thanksgiving spread, can be brined, seasoned, and even fried to your satisfaction, but that’s not what makes most of us excited for our day of feasting. It’s sides like this gratin dauphinois that excite most of us.
Gratin Dauphinois
To be honest, doesn’t Turkey just taste a bit like chicken? I mean, really, it’s not all that different. I think a lot of us eat our fair share of chicken in our everyday lives, so what’s there to be excited about?
You see, my friend, what tickles our tummies and puts us in food-induced comas is not the turkey, but rather those tantalizing sides that we just can’t seem to get enough of. Scrumptious apple-sausage stuffing, slow-cooked maple bacon beans, sweet cornbread with slightly crisp edges, and creamy mashed potatoes.
Or, maybe a gratin dauphinois instead?
Gratin dauphinois was like a revelation for me. Growing up, potatoes were best if they were fried and served with my burger or chicken tenders, or mashed into creamy oblivion with butter and cream.
I tolerated breakfast potatoes or baked potatoes, but I had it pretty clear in my mind that french fries and mashed potatoes trumped all (please don’t serve me yams because then we won’t be able to be friends).
Then I traveled to Paris and sat my derrière down at a quaint cafe, and saw most of the plat principal (main course) choices came with a side of gratin dauphinois.
Hmm, qu’est-ce que c’est? Well, I’ll tell you exactly what gratin dauphinois is. It’s the best thing since crusty French bread (I was about to say sliced bread but this is a French food blog).
Ah, yes, tender sliced potatoes layered with butter, cream, and melted gruyere. I get excited just thinking about it!
Is this dish health-conscious? No, most definitely not. But then again, which French dish is? These potatoes are all about moderation, even if you desperately want to lick the dish clean.
My favorite part about gratin dauphinois is the crisp layer on top. I get the same sense of thrill that I do when I break my spoon into the burnt sugar topping of crème brûlée. It’s the combination of the crispy texture and incredibly cheesy flavor that you get from scooping from that entire layer of gruyere that was placed on top. Then, you’re met with with a more tender, creamy texture that is absolutely divine and no less cheesy than the top.
These potatoes could really be made with any kind of cheese that you like, but I love a salty cheese like gruyere because the potatoes just beg for it, in my opinion. You know who else is begging around here? Moi! Et Tu! Because after this comes out of the oven, everyone will be reduced to their hands and knees begging for a serving of these!
Gratin Dauphinois
Scalloped potatoes layered with cream and cheese, then baked until tender and crisp on top.
Ingredients
- 1/2 cup heavy cream
- 1.25 lb starchy potatoes, Idaho or Russet, peeled and sliced thinly 1/8”
- 2 tbsp unsalted butter, softened
- 1/2 clove a garlic, peeled
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 oz gruyere cheese, shredded
- thyme, optional, to garnish
Instructions
- Preheat the oven to 425°F. Warm the heavy cream in a small saucepan over low heat.
- Meanwhile, prepare your potatoes by peeling and slicing them. Place them in a bowl of cold water until ready to use.
- Rub the cut side of the garlic clove all over the bottom and sides of a standard 9-inch pie dish. Smear a tablespoon of the unsalted butter all over the bottom and sides of the dish.
- Drain the potatoes and pat them dry with a paper towel. Place a layer of potato slices all along the bottom of the dish, beginning from the outside of the dish and working your way inward in a radial pattern. Assemble a second layer of potato slices, making sure they overlap each other rather than directly stacked on top of each other. Make sure to cover any gaps between the potatoes.
- Sprinkle 1/4 tsp salt and 1/8 tsp pepper all over this layer. Distribute half of the shredded cheese evenly over all the potatoes.
- Arrange the remaining half of potato slices just like you did the first half. Sprinkle the remaining 1/4 tsp salt and 1/8 tsp pepper. Cut the remaining tablespoon of butter into cubes and distribute the butter cubes among the surface. Pour the hot cream all over the potatoes. Finish by topping the entire dish with the remaining cheese.
- Bake the potatoes for approximately 25 to 30 minutes, until the potatoes are tender and the top has obtained a nice golden brown, crispy surface. Before serving, garnish with a few sprigs of fresh thyme.
Nutrition Information:
Yield: 6 Serving Size: 6 ServingsAmount Per Serving: Calories: 232
Beeta! This is my all time favorite potato dish! I’ve actually never made it, but I have it every wednesday, with a glass of red wine at my favorite local french restaurant. I mean, is there anything better than potatoes, cream, and melted cheese? I’m using the excuse of colder weather (cough cough, in Los Angeles that means mid to lower 60’s lol) to indulge in this decadent treat. I’ve also had a variation in Paris with smoked salmon mixed in, it was delicious!! I think I’m going to give your recipe a try this weekend! It’s going to be dangerous to have a whole casserole dish of this to myself!
Oh my goodness, that sounds like the best Wednesday routine ever!! Is the restaurant in L.A.? I’d love to know where! And trust me, I feel you on the "cold" weather! Anything below 70 is like woohoo!!! And the smoked salmon variation of this dish sounds fantastic – I’d LOVE to try that! I hope you enjoy these – make sure you snag a bottle of red from the store too so you can truly recreate your restaurant experience at home! <3
Oh my goodness Beeta! These potatoes! Agreed. It’s ALL about the sides!! I could do a whole Thanksgiving with just sides and pie… I’ll take it! No doubt potatoes are on the menu.. usually with gravy, but I LOVE this recipe, especially with the gruyere and cream. Rich and indulgent, yes. But that’s what makes life interesting. This has to happen ASAP! Delicious my dear!
Thank you so much, Traci! I could totally skip the turkey too, no problem! Well, I know I won’t be having any problems making pie with that lovely tutorial you shared! Thanks so much deary! XO
I most definitely share your sentiment about the side dishes. While I do love turkey (but mostly just the white meat), I am ALL about the sides. Normally my plate is 90% sides and 10% turkey. 🙂 I LOVE gratin dauphinois! I mean what is there not to love about layers of potatoes with butter, cream and cheese? Yours looks absolutely deeeeeee-licious, Beeta! I could totally just make a meal out of these yummy ‘taters! Actually, that sounds like a fabulous Turkey Day plan! Pinned! Cheers, my dear! xo
Same here, Cheyanne!! Although I can’t really same I’m surprised we eat the same proportions of sides to turkey because hello, we are practically the same person! :p And how about I’ll bring over these potatoes if I can enjoy one of those parker house rolls you made?? Those looked divine!!! Thanks so much for your sweet words pretty girl! <3
I have to say Beeta, you could just serve me up a big plate of your Dauphinois and I would be a happy girl. (you would probably find me in the kitchen stealing the crispy bits from the leftovers too!) xx
Anytime, Louise! I would save all the crispy bits just for you! Will you promise to bring some of your gorgeous utensils and dinnerware? You always have such gorgeous food props! XO
Looks so delicious!! And absolutely love your photography <3
Thank you so much, Lindsey! You are too kind! XO
"Cheese, butter, and more" – that was at the top of the post and I think it could be the title of a memoir 🙂 My mom made this when I was little – a lot – and I loved it. Thank you for the nostalgia and delicious recipe!
That’s a brilliant idea! It would pretty much be the story of my life 😉 That is so neat that your mom made these for you! I wish my mom had known about them back in the day. Glad to have brought some happy memories back for you! Thanks so much for your sweet words XO
So true…after my first bite of turkey (dark meat) I am ready for the rest! This dish would be a star on any beautiful holiday table!
Right, Anne?? It’s like okayyy, we got the turkey part over with now where’s the good stuff?? :p Thanks so much for feelin’ me here on the side dishes! 😉 XO
So delightful! You have me completely convinced in your first paragraph that the side dishes are where it’s at… even though we don’t even have Thanksgiving here. You know what also isn’t a thing here? TURKEY. Which I’m not that sad about because like you say it just seems like chicken, but maybe a little bigger? Anyway, unf, I would happily eat this entire casserole dish full of creamy, crispy potatoes with zero regrets!!!
Don’t worry, turkey is not a big deal. Instead, indulge in all the sides you want because those are the real stars! And please do enjoy this regret free because it truly is cheesy heaven on earth!! <3 Thanks love! XO