Gratin Dauphinois

DIFFICULTY
Easy Easy
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 2 Hrs. Under 2 Hrs.
SERVES
6-8 6-8
Gratin Dauphinois
Layers of thinly sliced potatoes baked in cream, garlic and Gruyère until golden, bubbling and irresistibly tender.
Main INGREDIENTS
  • Vegetables
FOR THIS RECIPE WE LOVE TO USE
Cast Iron Christmas Shallow Casserole L'Etoile
399,00 €
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Cast Iron Christmas Shallow Casserole L'Etoile
Ingredients
Method

Ingredients

  • 2kg potatoes, peeled and thinly sliced
  • 30g butter
  • 500ml double cream
  • 250ml whole milk
  • 3 garlic cloves, bruised
  • 2 sage leaves
  • 1 sprig of thyme
  • 150g Gruyère cheese, grated
  • 50g Parmesan cheese, finely grated
  • 2 tsp fresh thyme leaves
  • Sea salt and freshly ground black pepper
  • Fresh thyme, to garnish

  • Method

  • 1
    Preheat the oven to 170°C.
  • 2
    Rub the inside of the Le Creuset Signature 30cm Shallow Casserole in Cerise generously with butter.
  • 3
    In a saucepan, gently warm the cream, milk, garlic, sage and thyme together over low heat. Season well with salt and black pepper. Do not boil. Strain mixture.
  • 4
    Arrange a layer of sliced potatoes in the casserole, slightly overlapping each slice. Spoon over a little of the cream mixture and scatter with Gruyère. Continue layering the potatoes, cream and cheese until all ingredients are used, finishing with a generous layer of cheese on top.
  • 5
    Cover loosely with the lid and bake for 45 minutes.
  • 6
    Remove the lid. Sprinkle over the Parmesan cheese and continue baking for 25–30 minutes until the potatoes are tender and the top is deeply golden and bubbling.
  • 7
    Allow the gratin to rest for 10 minutes before serving. Garnish with sage and serve warm.
 
For the creamiest texture, use a floury potato variety such as Maris Piper or Yukon Gold and slice evenly using a mandoline.
 
 
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