Side Dish: France – Dauphiné – Gratin dauphinois (Dauphiné-style potato gratin)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Additional 10 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) Yukon Gold potatoes, peeled
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- 3 tbsp (42 g) unsalted butter, divided (for greasing and dotting)
- 2 cloves garlic, divided (1 clove halved for rubbing, 1 clove minced)
- 1 1/2 tsp (8 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/8 tsp (0.5 g) freshly grated nutmeg
- 1 bay leaf
- 2 tbsp (8 g) chopped fresh parsley or chives, for garnish

Instructions

1. Preheat the oven to 350°F (175°C). Rub the inside of a 9x13-inch (or similar 2–2.5 qt) gratin dish with 1 tbsp (14 g) of the butter and the cut surface of the halved garlic clove; discard the rubbed garlic.
2. Slice the potatoes very thinly (about 1/8 inch / 3 mm) using a mandoline or a sharp knife. Do not wash the slices; leaving surface starch helps thicken the cream as it bakes.
3. In a medium saucepan, combine the heavy cream, milk, minced garlic, bay leaf, salt, pepper, and nutmeg. Warm gently over medium-low heat until just below simmering (do not boil). Remove from heat, cover, and let the mixture infuse for 8–10 minutes. Remove and discard the bay leaf.
4. Arrange a single overlapping layer of potato slices in the prepared dish, seasoning lightly with a pinch of salt and pepper. Continue layering, slightly overlapping, and seasoning each layer, until the dish is nearly full.
5. Strain the warm cream mixture over the potatoes so the liquid just comes up near the top of the potatoes. Press the potatoes down gently if needed to help the cream distribute evenly. Dot the top with the remaining 2 tbsp (28 g) butter in small pieces.
6. Cover the dish tightly with foil and bake for 45–60 minutes, or until the potatoes are tender when pierced with a knife.
7. Remove the foil and continue baking uncovered for 15–30 minutes more, until the top is set and lightly golden and the cream has thickened around the potatoes. If the top is browning too quickly, tent loosely with foil.
8. Let the gratin rest 10–15 minutes before serving to allow it to set. Garnish with the chopped parsley or chives and serve warm alongside the pan-seared salmon with lemon-caper butter.