Potatoes Dauphinoise
From the French province of Dauphine, Potatoes Dauphinoise, or Gratin Dauphinois, has become synonymous with thinly sliced potatoes cooked with milk or cream and cheese. Americans might know it better as a Potato Gratin. I’ve tried different versions over the years, some more decadent than others, but this recipe from Julia Child is our “go to” as it is delicious, practical, and a faster version than most as it is first heated on the stove top. This does, however, require a pan that is both stove top and oven safe. I use an enameled cast iron oval baker, but a 10 inch cast iron skillet works very well.
Ingredients
To season and prepare the pan:
1 clove garlic, cut in half
1 Tablespoon unsalted butter
Add the following in 2 layers:
2 lbs. boiling potatoes, peeled and sliced
2 teaspoons Diamond Kosher salt (or 1 teaspoon table salt)
Freshly ground black or white pepper
4 ounces Gruyere cheese, grated (about 1 cup)
3 Tablespoons unsalted butter
Pour over:
1 cup warm milk
Instructions
1
Preheat the oven to 425 degrees.
2
Prepare a medium enameled cast iron baking dish or 10 inch cast iron skillet by rubbing the cut sides of the garlic all over the bottom and sides. Then, liberally grease the pan with 1 Tablespoon of butter.
3
Grate the cheese and set aside with the three Tablespoons of butter and the seasonings.
4
Peel the potatoes and slice them evenly with a knife or using the blade of a food processor.
5
Arrange half the sliced potatoes in the bottom of the prepared pan. Top with 1 teaspoon of Kosher salt (or 1/2 teaspoon table salt), pepper, half the Gruyere cheese, and dot with 1 1/2 Tablespoons of butter.
6
Arrange the remaining potato slices on top of the first layer along with the remaining half of the salt, pepper, cheese and butter.
7
Pour the warm milk (I warm it in the microwave) over the potatoes and set the pot on the stove top over medium heat. When the milk just starts to bubble up and simmer, place the pot onto the upper rack of the preheated oven.
8
Bake for 35 minutes, or until the potatoes are fork-tender, the milk is absorbed, and the top is evenly browned.
