Gratin Dauphinois (Potato Gratin)
★★☆☆☆
Ingredients
- 5 medium Yukon gold potatoes, peeled and sliced
- 1 cup half and half
- 1 cup chicken stock
- 1 clove garlic, peeled and smashed
- 3 ounces Boursin cheese, garlic herb flavor (optional)
- Few ounces Parmesan cheese, grated
- Salt and pepper to taste
- Olive oil for brushing
Instructions
- 1. Preheat oven to 400°F (or 375°F if using convection).
- 2. Rub the smashed garlic clove along the inside of a 10-inch cast iron skillet or similar sized baking dish. Brush with olive oil and set aside.
- 3. Peel and slice potatoes, toss in a bowl with salt and pepper. Do not rinse the sliced potatoes. Combine half and half with chicken stock and warm on stove or microwave until warm but not boiling.
- 4. Arrange potato slices in the prepared skillet in overlapping layers, dotting with Boursin cheese (if using) or grated Gruyère or Parmesan. Continue layering until all potatoes are used, creating three potato layers total.
- 5. Pour the warm stock and half and half mixture over the potatoes and bake uncovered. Every 15 minutes, remove skillet and use a wooden spatula to press potatoes into the liquid.
- 6. For the final 15 minutes of baking, sprinkle grated Parmesan cheese over the top and continue baking until the top is brown and any remaining liquid is bubbling. The potatoes will continue to absorb liquid as they cool.
- 7. Serve warm as a side dish or main course with salad.
This is described as a lightened-up version of the French classic. The author notes not to rinse the sliced potatoes, which helps maintain starch for proper texture. Can substitute Gruyère or Parmesan for the Boursin cheese. The dish continues to absorb liquid as it cools.
Wine Pairing: Medium White