gratin dauphinois

This dish originated in the former Dauphiné province of France, which is the present day Isère, Drôme, and Hautes-Alpes regions. When I lived in the Isère region, this was one of the first dishes I was taught to make and still my one of my favorites. It is creamy, comforting, and perfect for feeding a crowd over the winter holidays. Of course, there are many different versions— some add nutmeg, cheese, milk — but I learned the basic, old-fashioned, no fuss version. Sweet potatoes can easily be substituted for regular potatoes, and it can definitely be baked ahead of time, or even 2 days before. Just store in the fridge and reheat in a 250 oven for at 30-45 minutes until warmed.

1 ½ lbs. potatoes, preferably Yukon Gold
2 cups heavy cream
4 garlic cloves, slightly crushed
Kosher salt

STEP 1
Preheat the oven to 250. Wash and peel the potatoes, then thinly slice the potatoes into ¼-inch thick rounds. This can be done using a sharp knife, a food processor or mandoline.

STEP 2
Heat the cream in a saucepan over medium-heat and bring to a simmer. Add the garlic and a large pinch of salt for seasoning. Be careful to not let the cream boil over.

STEP 3
In a deep casserole or gratin dish, place the potatoes in three straight or lines or a round shape (depending on your dish), so they are slightly overlapping and tightly packed. Pour the cream over the potatoes just until it comes the top layer. Place the dish on top of a baking sheet in case the cream bubbles over in the oven. 

STEP 4
Bake for 1 ½ to 2 hours or until the potatoes are soft, browned on top, and the cream is absorbed. The cooking time will vary based on the kind of potatoes used. The more waxy potatoes (like Yukon Gold) will take longer than grainer potatoes (like Russet). Serve warm.