The first time I ever ate potatoes prepared in the Dauphinois style was on my honeymoon at a restaurant in Galway, Ireland. Years later, I’m brave enough to try making it at home and my sister-in-law helped give me the courage (and recipe advice). You can read all about it on my main blog: EvinOK.net
But first, a sneak peek so you know it’s worth your while going over there.
Potatoes Gratin Dauphinois
3 cloves roasted garlic
4-5 pounds potatoes
2 cups heavy cream (seriously, anything else is an insult to the dish)
Dash of salt and freshly ground black pepper
2 teaspoons ground nutmeg
1 cup coarsely grated Gruyere cheese
1. Preheat the oven to 375F/190C. Mash the butter with the roasted garlic cloves then spread it on the bottom and sides of a 9″x13″ or 10″x10″ oven-safe baking dish.
2. Peel all the potatoes then slice into consistent and thin rounds, 1/6″ to 1/8″ thick.
3. Place the potato slices carefully in the buttered dish, leaving a little space between each and layering them evenly. You want to allow enough room for the cream mixture to get between all the slices.
4. In a pitcher or mixing bowl, pour the cream then stir in the salt, pepper, and nutmeg. Then carefully pour this mixture over the layered potato slices.
5. Bake the potatoes in the oven for 1 hour (if your oven runs hot, check frequently to make sure top has not browned or use foil on top for this part of the baking), then carefully remove to add the cheese. Sprinkle the Gruyere over the top evenly then return the dish to the oven to bake for another 30 minutes. Serve!
Note: Baking time is less if making them in individual ramekins like shown above. The easiest way to do this is actually to bake the potatoes together then when you take the dish out to add the cheese, spoon out the hot potatoes and cream into individual dishes. Add the cheese to the tops of these and bake until the top has browned (provided the potatoes are tender when pierced with a fork). Warn your guests the ramekins are hot when you serve them!