Gratin Dauphinois Potatoes
Gratin Dauphinois is a traditional French casserole made with thinly sliced potatoes, cream and gruyere. It's an incredibly luxurious and indulgent potato bake side dish!
Servings: 12
Ingredients
- 1½ cups heavy cream
- 1 cup half and half or milk
- 2 teaspoons sea salt
- 2 teaspoons black pepper thick flakes preferred
- 1 small jalapeño seeded and diced
- 3 tablespoons leeks
- 2 cups white cheddar fresh grated
- 1 cup gruyere fresh grated
- 4 pounds russet potatoes peeled and sliced ⅛-¼" thick
Instructions
- Preheat oven to 350°F. Grease 9x13 baking dish.
- In a saucepan over medium high heat, add cream, half and half, salt and pepper. Bring to a simmer. Remove from heat.
- In a large mixing bowl, combine cream, jalapeño, leeks and cheese. Whisk to combine. Stir in potatoes.
- Transfer to gratin dish. Cover with foil and bake 45 minutes.
- Remove foil and bake an additional 15-20 minutes until slightly brown.
Video
[adthrive-in-post-video-player video-id="EyCJNtMI" upload-date="2020-11-24T00:00:00.000Z" name="How to Make Gratin Dauphinoise" description="French casserole made with thinly sliced potatoes, cream and gruyere. Gratin Dauphinoise is an incredibly luxurious and indulgent French casserole made with thinly sliced potatoes, cream and gruyere! It's the ultimate side dish!"]
Notes
- Use a mandoline to slice potatoes thin and evenly and save time.
- Use baking spray to ensure the potatoes don't stick.
- I love my Staub oval bakers for baked side dishes like this one but you can use any 9x13" baking pan.
- When cooked perfectly, your potatoes should have no resistance as you cut in to serve. Bake longer if they aren't quite finished at the one hour mark.
Nutrition
Calories: 373kcal | Carbohydrates: 30g | Protein: 13g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 80mg | Sodium: 569mg | Potassium: 717mg | Fiber: 2g | Sugar: 1g | Vitamin A: 876IU | Vitamin C: 11mg | Calcium: 311mg | Iron: 2mg