Gratin Dauphinois (Potatoes au Gratin)

Peelin Potatoes

Gratin Dauphinois is named for its origins in the historic Dauphiné region in southeast France. Sliced potatoes baked in cream are a French standard served with all types of roast meats. Thin cream is normally used for this dish, and seasonings are limited to salt, pepper, and garlic.

Recipe Servings: 5

Prep Time

10 minutes

Cook Time

1 hour

Total Time

1 hour 10 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

2 lbs (1 kg) potatoes, peeled and sliced into thin rounds
2 garlic cloves, minced
Salt, to taste
Ground black pepper, to taste
1 quart (1 l) cream, divided

Directions

Preheat oven to 375°F (190°C) and grease a baking dish.
Arrange half of the sliced potatoes in a layer on the bottom of baking dish.
Sprinkle layer of potatoes with minced garlic clove, salt, and black pepper.
Pour half of the cream over the layer of seasoned potatoes.
Layer remaining potatoes into the dish.
Pour remaining cream over the potatoes and sprinkle them with salt and black pepper.
Bake up to 60 minutes, until potatoes are very tender and the top of the gratin is golden.
Serve hot.