This stunner of a dish has layers of potatoes, cream, butter, and cheese. All baked together, it makes the perfect golden potato dream of a dish. A perfect side for any dinner or holiday.
Au gratin potatoes or gratin dauphinoise are something you have been eating in your home for many moons. In fact, they have been in our homes since 1788 when they were first documented in South-Eastern France.
Here is a brief little history on this French dish.
The word Gratin is a culinary technique in which an ingredient is topped with a browned crust. In our case the crust is cheese, butter, and cream. Dauphinoise (scalloped) is a version of this dish but with thinly sliced potatoes. It is cooked in cream and usually not cheese. We will be doing a fusion of both. Which makes this dish super creamy and luscious.
My secret to creating this show stopping par-boil potatoes is boiling them in milk and garlic.
After slicing Yukon gold or russet potatoes using a knife or mandolin…
We will transfer to a saucepan, add chopped garlic and enough milk to cover.
Boil for 8-10 minutes. Drain then transfer to a shallow baking dish.
Season with salt, pepper, and add 2 tbsp. of chopped butter.
Next step is to mix 1 cup of buttermilk nutmeg, paprika, and crème fraiche. Pour it on the potatoes.
Now we will sprinkle on the cheese! I use Cheddar and smoked mozzarella or gruyere.
Bake for 25-30 minutes or until golden and perfect.
Now does that look tantalizing or what? This can be served as a side with so many main dishes or eat it on its own… I sometimes add ham or bacon and make it a meal. That especially comes in handy after a ham dinner.
Let us get started!
Au Gratin Potatoes
Ingredients
- 7-10 med- large Yukon gold potatoes, peeled and sliced thin Can substitute 4 large russets
- 3 garlic cloves, minced
- 4-5 cups milk more if needed
- 1 cup creme fraiche or sour cream can sub greek yogurt
- 1 cup buttermilk
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp butter
- 1 cup Cheddar cheese
- 1/2 cup smoke Mozzarella or Gruyere
- 1/2 tsp paprika
- pinch of nutmeg
Instructions
- Heat the oven to 350° Peel the potatoes. Using a sharp knife or mandolin, carefully slice the potatoes thin and uniform as possible.
- Mince garlic next.
- Now move the potatoes to a saucepan, add the garlic and milk. Bring to a boil for 8-10 minutes. Carefully stir to not break the slices.
- Drain the potatoes and transfer half to a shallow baking dish. Get them as even as possible in the dish.
- Season with salt and pepper then sprinkle on half of the cheese.
- Layer the remaining potatoes, season with salt, pepper, and the rest of the cheese.
- In a bowl combine the buttermilk, nutmeg, paprika, and crème fraiche. Pour over the potatoes. Stir until smooth.
- Pour over the potatoes and spread evenly with a spoon.
- Bake at 400° for 25-30 minutes or until perfectly golden brown.
- Let cool for 10 minutes.
- ENJOY!
