📝 About This Recipe
Experience the luxurious decadence of French Gratin Dauphinoise reimagined with a modern, crispy twist. These bite-sized cubes feature velvety, cream-soaked layers of potato on the inside, encased in a shatteringly crisp, golden-brown crust. Infused with aromatic garlic, nutmeg, and nutty Gruyère, they offer the ultimate gourmet side dish that bridges the gap between a classic casserole and a crunchy croquette.
🥗 Ingredients
The Potatoes
- 2 lbs Yukon Gold Potatoes (peeled and sliced 1/8 inch thick using a mandoline)
- 1.5 cups Heavy Cream (full fat for best results)
- 1/2 cup Whole Milk
- 3 pieces Garlic Cloves (smashed and peeled)
- 4 sprigs Fresh Thyme (leaves only)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1.5 teaspoons Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
The Binding and Flavor
- 1 cup Gruyère Cheese (finely grated)
- 1/2 cup Parmesan Cheese (finely grated)
- 2 tablespoons Unsalted Butter (melted)
The Finish
- 1 tablespoon Extra Virgin Olive Oil (for misting)
- 2 tablespoons Chives (finely minced for garnish)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
In a medium saucepan, combine the heavy cream, milk, smashed garlic, thyme, nutmeg, salt, and pepper. Bring to a gentle simmer over medium heat, then remove from heat and let steep for 10 minutes to infuse the flavors.
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2
Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, ensuring there is enough overhang on the sides to lift the potatoes out later.
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3
Strain the cream mixture through a fine-mesh sieve into a large bowl, discarding the solids. Add the thinly sliced potatoes to the cream and toss gently with your hands to ensure every slice is coated.
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4
Layer the potatoes into the prepared baking pan, laying them as flat as possible. Every few layers, sprinkle a light dusting of the grated Gruyère and Parmesan cheeses.
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5
Pour any remaining cream from the bowl over the top of the potatoes. Cover the pan tightly with foil and bake for 45-50 minutes until the potatoes are tender when pierced with a knife.
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6
Remove from the oven and let cool completely. For the best structure, place another pan on top with a weight (like canned goods) and refrigerate for at least 4 hours, or overnight, to compress the layers.
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7
Once chilled and firm, use the parchment overhang to lift the potato block out of the pan. Place it on a cutting board and slice into 1.5-inch uniform cubes.
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8
Preheat your air fryer to 400°F (200°C) for 5 minutes.
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9
Lightly brush the potato cubes with melted butter and a light mist of olive oil. This ensures a deep golden color and maximum crunch.
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10
Place the cubes in the air fryer basket in a single layer, ensuring they are not touching. You may need to work in batches depending on the size of your air fryer.
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11
Air fry for 12-15 minutes, gently flipping the cubes halfway through, until the exteriors are deeply golden and crispy.
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12
Remove the cubes carefully and immediately sprinkle with flaky sea salt and minced chives while they are still hot.
💡 Chef's Tips
For the cleanest cubes, ensure the potato gratin is completely cold before slicing; overnight refrigeration is highly recommended. Use a mandoline for the potato slices to ensure they are uniform, which creates those beautiful, tight layers. Don't skip the 'weighting' step after baking; pressing the potatoes is what prevents the cubes from falling apart in the air fryer. If you don't have Gruyère, Comté or a sharp Emmental make excellent substitutes for that authentic alpine flavor. If the cubes feel too soft before air frying, pop them in the freezer for 10 minutes to firm up the fats.
🍽️ Serving Suggestions
Serve alongside a medium-rare Filet Mignon with a red wine reduction. Pair with a crisp, chilled glass of Chardonnay or a dry Chablis to cut through the richness. Accompany with a simple arugula salad dressed in lemon vinaigrette for a bright contrast. Serve as a high-end appetizer with a dollop of truffle aioli for dipping. These are also incredible as a decadent breakfast side with soft poached eggs.