📝 About This Recipe
Hailing from the Dauphiné region of South-Eastern France, this classic potato gratin is the ultimate expression of comfort and elegance. Unlike a standard potato bake, an authentic Gratin Dauphinois relies on the starch of the potatoes and a luxurious infusion of cream and garlic rather than a flour-based roux. This Kosher Dairy version ensures a rich, velvety texture and a golden, bubbling crust that makes it the perfect centerpiece for a festive Shavuot meal or a cozy Shabbat lunch.
🥗 Ingredients
The Potatoes
- 3 lbs Yukon Gold or Russet Potatoes (peeled and sliced into 1/8-inch rounds)
The Infusion
- 2 cups Heavy Cream (high quality, at least 36% fat)
- 1 cup Whole Milk (full fat for best texture)
- 4 pieces Garlic Cloves (3 smashed for infusion, 1 halved to rub the dish)
- 3 pieces Fresh Thyme Sprigs (whole stems)
- 1 piece Bay Leaf (dried or fresh)
- 1/4 teaspoon Nutmeg (freshly grated is essential)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon White Pepper (ground)
The Assembly & Topping
- 2 tablespoons Unsalted Butter (at room temperature for greasing)
- 1.5 cups Gruyère Cheese (shredded (optional for traditionalists, but delicious for Kosher Dairy style))
- 1/4 cup Parmesan Cheese (finely grated for extra crust)
- 1 tablespoon Fresh Chives (finely chopped for garnish)
👨🍳 Instructions
-
1
Preheat your oven to 350°F (175°C) and position a rack in the center.
-
2
Prepare your baking dish (a 9x13 inch ceramic or glass dish works best). Take the halved garlic clove and rub the cut side vigorously all over the inside of the dish, then grease the dish generously with the room-temperature butter.
-
3
In a medium saucepan, combine the heavy cream, milk, the 3 smashed garlic cloves, thyme sprigs, and the bay leaf.
-
4
Bring the cream mixture to a very gentle simmer over medium-low heat. Once simmering, remove from heat and let it steep for 10-15 minutes to infuse the flavors.
-
5
While the cream steeps, peel the potatoes and slice them into uniform 1/8-inch thick rounds using a mandoline slicer. Important: Do not wash the potatoes after slicing, as the starch is needed to thicken the sauce.
-
6
Strain the warm cream mixture through a fine-mesh sieve into a large bowl, discarding the solids (garlic, thyme, bay leaf). Whisk in the salt, white pepper, and freshly grated nutmeg.
-
7
Add the sliced potatoes into the bowl with the infused cream and toss gently with your hands or a spatula to ensure every slice is coated. This prevents the potatoes from oxidizing and ensures even seasoning.
-
8
Begin layering the potatoes in the prepared baking dish. Lay them slightly overlapping in neat rows. If using cheese, sprinkle a small handful of Gruyère between every two layers of potatoes.
-
9
Once all potatoes are in the dish, pour any remaining cream from the bowl over the top until the liquid reaches just below the top layer of potatoes.
-
10
Cover the dish tightly with aluminum foil and bake for 45 minutes. This steams the potatoes until they are tender.
-
11
Remove the foil. Sprinkle the remaining Gruyère and the Parmesan over the top of the gratin.
-
12
Return to the oven uncovered and bake for another 20-30 minutes, or until the top is a deep golden brown and the cream has thickened into a bubbly, velvety sauce.
-
13
Insert a paring knife into the center; it should slide in with absolutely no resistance. If the top browns too quickly, tent loosely with foil.
-
14
Crucial Step: Remove from the oven and let the gratin rest for at least 15 minutes before serving. This allows the sauce to set so it doesn't run when sliced.
-
15
Garnish with freshly chopped chives and serve warm.
💡 Chef's Tips
Use a mandoline for slicing to ensure uniform thickness; uneven slices will result in some potatoes being mushy while others are crunchy. Never soak the sliced potatoes in water! The natural potato starch is the only thickening agent that gives the sauce its classic 'binding' quality. For a truly authentic flavor, always use freshly grated nutmeg; the pre-ground version lacks the aromatic oils that cut through the richness of the cream. If you notice the cream breaking (looking oily), your oven might be too hot. Keep a steady 350°F and don't rush the process. For a make-ahead option, you can bake it halfway the day before, refrigerate, and finish the final browning just before serving.
🍽️ Serving Suggestions
Pair this with a crisp, dry white wine like a Kosher Chardonnay or Sauvignon Blanc to balance the richness. Serve alongside a bright, acidic green salad with a lemon-shallot vinaigrette to cleanse the palate. This is a magnificent side dish for a Pan-Seared Salmon or a Savory Mushroom Crepe. For a lighter touch, serve with steamed asparagus or roasted green beans with slivered almonds. Accompany with a crusty baguette to soak up every drop of the garlic-infused cream sauce.