Thinly sliced potatoes are slightly cooked in an aromatic creamy white sauce, then baked to perfection until browned and bubbly to make these simple Scalloped Potatoes. It’s a great make-ahead side dish to reheat just before serving.
Indulge yourself in some good old classic comfort food. Gratin Dauphinois or Scalloped Potatoes is a simple and foolproof recipe to satisfy your whole family, especially during the cold winter months. Thinly sliced potatoes are slightly cooked in an aromatic creamy white sauce, then baked to perfection until browned and bubbly. It’s great to make-ahead and reheat just before serving.
Gratin is a French culinary technique where the dish is topped with some crusty finish. It can be breadcrumbs, egg, brown sugar, or cheese.
Speaking of Gratin Dauphinois, the main ingredient is potato and the perfect pairing for potato is always nicely melted cheese. Although you can choose any type of hard and savory cheese, if you want your recipe to be more authentic, the best bet would be to use Gruyere cheese. It is a semi-soft Swiss cheese with a nice nutty zest, pleasant to taste, and adds that extra little kick that makes you want to keep eating.
When choosing a potato for the gratin, try to find the most “waxy” types of potato. It can be Red bliss, Idaho, or Yukon Gold potatoes. As a matter of fact, you’ll need the potatoes to stick nice and tight to each other, thus we’re aiming for the most waxy types.
Another ingredient that makes the flavor of this dish stand out is nutmeg. We’re using just a pinch of it, but enough to infuse the potato with its warm and sweet spicy zing and make this dish a real treat.
The whole process of making Gratin Dauphinois is very straightforward. The oven does most of the work while you can sit back and enjoy a cocktail while your mouth waters over the lusciousness of the gratin aroma.
I hope you’ll enjoy this easy old-school Gratin Dauphinois recipe and include it in your weekly menu plan.
- 6 large potatoes (Yukon, Red Bliss)
- 2 cups half and half
- 1 cup Gruyere cheese, grated
- 3 tablespoons butter
- 2 garlic cloves, finely minced
- ¼ teaspoon nutmeg, grated
- Salt and pepper, to taste
- Preheat the oven to 400º F.
- Peel and cut the potatoes into ⅛" thick slices.
- In a large saucepan over medium heat, melt the butter and add the potatoes. Combine half and half, nutmeg, garlic, salt, and pepper. Add to the potato and bring a mixture to a boil.
- Remove from heat and transfer potatoes into a shallow 8x8 baking dish. Sprinkle with grated Gruyere cheese.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for 20 more minutes or until the potatoes are cooked through and the top is nice and brown.
- Remove from the oven, cover with foil and let it rest for 15 minutes.
We hope you enjoy this delicious Gratin Dauphinois or Scalloped Potatoes recipe from SoFabFood Contributor, Iryna from We Are Moms, as much as we do. If you love this recipe, be sure to subscribe to our newsletter so you never miss another one like it. For daily recipe inspiration, like us on Facebook, follow us on Pinterest, and stop by our Google+ Community to see all of the amazing recipes our community members are sharing. Enjoy!