Gratin Dauphinois [France]

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From the historic French region of Dauphiné hails this decadent dish where layers upon layers of thinly sliced potatoes are embraced lovingly by milk, cream, and cheese before being baked to perfection. The creamy interior will have the faintest hint of garlic and nutmeg while the golden crust is all about the savory Gruyère cheese.

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When shopping for potatoes for this dish, go for a starchy potato such as the Idaho, Golden Wonder, or any type of Russet potato. Usually waxy potatoes are better suited for gratins, however, for this dish we need the extra starch to help thicken the sauce.

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