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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!
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
15
minutes
mins
Course:
Side Dish
Cuisine:
American, French
Servings:
12
Author:
Julie Blanner
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.
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:
373
kcal
|
Carbohydrates:
30
g
|
Protein:
13
g
|
Fat:
23
g
|
Saturated Fat:
14
g
|
Cholesterol:
80
mg
|
Sodium:
569
mg
|
Potassium:
717
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
876
IU
|
Vitamin C:
11
mg
|
Calcium:
311
mg
|
Iron:
2
mg