CLASSES

Potato Gratin Dauphinoise

The dauphinois is a rich gratin of sliced potatoes and cream, the ultimate cheesy potato bake! A mandoline makes prepping the potatoes a breeze.

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Yield: 6 to 8 servings

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Active Time: 35 minutes
Start to Finish: 1 hour 30 minutes

For this recipe you’ll need:

1 1/2 cups heavy whipping cream
5 roasted garlic cloves, minced (To roast garlic, slice the top off a whole head of garlic to expose the cloves. Place it in a small ovenproof dish, drizzle with olive oil and cover with foil. Bake at 350º for 40 to 50 minutes, until the cloves are soft and a light golden color.)
1 tablespoon thyme, rough chopped
4 medium russett potatoes, peeled and cut into thin slices
Truffle salt and pepper to taste
3 cups Gruyere cheese

Preheat the oven to 375º.
Heat together the cream, garlic and thyme in a saucepan until steaming. Set aside while preparing the vegetables.
Lightly butter a baking or pie dish. Place a layer of the sliced potatoes on the bottom of the dish in a concentric circle. Season with truffle salt and pepper to taste, ladle about 1/4 cup of the infused garlic cream on top, and finish with a sprinkling of the Gruyere cheese.
Continue with more layers in this fashion until the baking dish is full.
Top the gratin with a sprinkling of Gruyere cheese and cover with foil. Bake on a parchment-lined sheet tray for 40 minutes.
Uncover the baking dish and continue to cook until the potatoes are knife-tender and the cheese is golden brown and bubbly.
Allow to cool for 10 minutes and then cut into slices and serve.

Note: These can be made individually in ramekins, which will take half the time to bake.