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Potato Gratin or Dauphinoise Potatoes

5 from 1 vote
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Course: Main, Main Course, Side Dish
Keyword: cheese ball, cream cheese frosting, dauphinoise, gratin, potato, potatoes
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 10 people

Ingredients

  • 500 ml whole milk
  • 500 ml whipping cream
  • 1/2 onion, cut in half
  • 2 garlic cloves
  • 1 bayleaf
  • 2 cloves
  • 4 peppercorns
  • Salt and pepper
  • 150 g gruyère cheese, freshly grated
  • 1 1/2 kg potatoes, peeled and cut in 2-3mm slices

Instructions

  • Place the cream, milk, onion, garlic cloves, bayleaf, cloves and peppercorns in a saucepan on medium-low heat for 15min. Start the timer when you see lots of steam coming out.
  • Pass through a sieve/colander and season. When you try the milk you should feel that the level of salt is slightly higher than you like because potatoes take lots of salt before you can feel it.
  • Put a bit of milk at the base of the dish so the first layer of potatoes doesn't stick.
  • On top of that lay 2 layers of potato slices.
  • On top of that add more of the milk until you can see it peeking through the potatoes. Then add salt, pepper and a bit of grated cheese.
  • Repeat these layers until you use all the potatoes and reserve some cheese for the top for later on.
  • Flatten out the potatoes using a spatula, cover them with aluminium foil and take them to a preheated oven at 180°C/350°F for 1 hour or until the potatoes are well cooked. You know they're done when you can easily put a knife through the layers.
  • Halfway through the cooking process, remove the aluminium foil and check if it has dried too much; you should be able to see milk and cream peaking through the potatoes. If it needs more liquid, fill it with the excess you had left from before. Also, flatten the potatoes once again. Place the foil back on and into the oven to finish cooking.
  • Remove the foil and add the rest of the cheese.
  • Return to the oven until it's golden on top, about 15-20min.
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