Potato Gratin is a comforting dish perfect for special occasions, with a delightful combination of flavors. It consists of three layers of tender, starchy potatoes, velvety cream and cheese. To enhance the taste, add onion, a hint of garlic, and the aromatic freshness of thyme. As the dish bakes, it forms a golden, crispy cheesy crust on top, adding an extra layer of texture and delight.
One of the greatest advantages of Potato Gratin is its convenience. It can be easily prepared in advance, allowing you to save precious time during your festive gatherings. By simply following a few straightforward steps, you can have this fabulous side dish ready to impress your guests.
When it comes to achieving perfectly thin potato slices, it is crucial to have a mandoline or a food processor. These handy kitchen tools make the slicing process both easier and faster, ensuring consistent thickness and even cooking throughout.
So why not give this fantastic Potato Gratin recipe a try? I’m confident that you and your loved ones will relish every bite.
How to make Potato Gratin (Potato Dauphinois):
To begin, preheat your oven to 350F (180C) and prepare the potatoes by peeling them and giving them a thorough rinse. Afterward, gently pat them dry using a paper towel. Achieving uniformly thin slices is crucial, so use a mandoline or a food processor to cut the potatoes into 1/8 inch (3mm) slices.
In addition to the potatoes, you’ll need to slice the onion into thin rings or slices. Don’t forget to cut the garlic cloves without peeling them. To infuse the dish with a subtle hint of garlic, take a 9-inch (23cm) skillet or casserole dish and rub it with the cut garlic. Grease both the bottom and sides of the skillet with butter, ensuring a delectable and non-stick base for the gratin.
In a separate bowl, whisk together the cream, nutmeg, black pepper, and salt. This creamy mixture will elevate the flavors and bring harmony to the dish.
How to assemble potato gratin
Begin by spreading one-third of the sliced potatoes on the prepared skillet. Layer on approximately one-third of the onion rings, followed by one-third cup of cheese, a sprinkle of fresh thyme, and one-third of the cream mixture. Repeat this process for the next layer, using another one-third of the sliced potatoes, onion rings, cheese, thyme, and cream mixture. Finally, finish with the remaining one-third of the sliced potatoes, the remaining cream mixture, and generously spread the remaining one-third cup of cheese on top.
Allow the gratin to bake in the oven for approximately 60-70 minutes. Keep an eye on it until the potatoes are tender and cooked through, and the top turns a golden color.
Once baked, it’s important to let the gratin rest for 10 minutes before serving. This will allow the flavors to meld together and ensure a perfect texture when enjoyed. Serve this heavenly Potato Gratin as a delightful side dish that will add an extra touch of sophistication to any gathering.
Hope you will try it out and if you do don’t hesitate to share the photos with me on Instagram, would love to see how it turns out for you.
Other potato recipes you may like to try
This Potato Soufflé is a fluffy and savory dish that elevates the humble potato to new heights. This airy masterpiece is enriched with creamy goodness and bursts of delightful flavors.
These Crispy Sliced Roasted Potatoes are one of the best-roasted potatoes you can ever make. Thinly sliced potatoes tossed in olive oil, Parmesan, garlic, breadcrumbs, and thyme are roasted to golden perfection and served with crispy bacon bits.
These Bloomin’ Baked Potatoes look so inviting and make such a great dish either for lunch or dinner or for special occasions when you have guests around. Everybody will adore these baked potatoes and no wonder why. They get crispy on the outside while still soft and tender inside, topped with that melted cheese, sour cream and crispy chorizo.
YOU MAY ALSO LIKE:
Potato Crust Quiche
Meat and Potato Skillet
Basic Mashed Potatoes
Sheet Pan BBQ Chicken and Roasted Veggies
Whole Roasted Chicken
Tortilla de Patatas – Spanish Omelette
Potato Crust Pizza
The Best Roasted Potatoes
Chicken Stuffed Baked Potatoes
Baked Parmesan Sweet Potato Fries
Cheese Potato Pancakes
Roasted Potatoes, Parsnips and Carrots
Roasted Potato and Cheese Tater Tots
Mashed Potato Pancakes
Twice Baked Potato with Egg on Top
Crispy Oven Fries
Potato Gratin (Potato Dauphinois)
- 2 ¼ pounds (1 kg) starchy potatoes
- 1 garlic clove , unpeeled
- 1 ¼ cup (300g) cream , 35% fat
- 1/4 tsp (1g) nutmeg
- 1/4 tsp (1g) black pepper
- 1 ½ tsp (7g) salt
- 1 red onion , sliced
- 1 tbsp (14g) butter
- 1 cup (100g) sharp Cheddar cheese or Gruyere , grated
- Preheat oven to 350F (180C). Peel the potatoes, rinse and pat dry with paper towel. Using a mandoline or a food processor cut the potatoes in 1/8 inch (3mm) slices.
- Cut the onion in thin rings or slices and cut the unpeeled garlic. Rub a 9 inch (23cm) skillet or casserole dish with the cut garlic and grease the bottom and sides with butter.
- In a bowl whisk together cream with nutmeg, black pepper and salt.
- Spread 1/3 of the sliced potatoes on the prepared skillet. Add about 1/3 of the onion rings, 1/3 cup cheese, fresh thyme and 1/3 cream mixture.
- Spread another 1/3 of the sliced potatoes , 1/3 of the onion rings, 1/3 cup cheese, fresh thyme and 1/3 cream mixture.
- Finish with the last 1/3 sliced potatoes, remaining cream mixture and spread the remaining 1/3 cup cheese.
- Bake for about 60-70 minutes, until potatoes are cooked through and the top is golden.
- Let the gratin rest for 10 minutes before serving.