Gratin Dauphinois à Lyon (REALLY Rich Potato Gratin!)

By • September 24, 2011 • 8 Comments



Author Notes: This is a true Lyonnaise gratin. And it is VERY rich. A small portion is very filling. I had never eaten one so delicious before. I adapted this recipe after enjoying a similar one in a bouchon in Lyon on my first trip there. I was surprised to find that gratins in France contain proportionately much less cheese (sometimes there is NONE!) than what we here in US think is necessary. ChefJune

Makes 8 servings

  • 1 clove garlic, peeled and halved
  • 3 cups whole milk
  • 3 (about 5) Idaho russet potatoes peeled & very thinly sliced
  • 2 large eggs, lightly beaten
  • 1 1/2 teaspoon sea salt
  • freshly ground black pepper to taste
  • 1 cup (3 ounces) grated Comté cheese
  • 1/2 cup crème fraîche or heavy cream
  1. Preheat the oven to 400 degrees F.
  2. Rub the inside of an oval porcelain gratin dish (about 14 x 9 x 2 inches) with the garlic. Arrange the potatoes in an even layer in the dish.
  3. Mix the milk, eggs and salt and pour over the potatoes. Sprinkle generously with pepper.
  4. Bake: occasionally cutting the crust that forms on top and gently folding it into the potatoes, until the gratin is golden, about 55 minutes. (This step is very important.)
  5. Remove the gratin dish from the oven, sprinkle with the grated cheese, then dab the gratin with crème fraîche. Return the dish to the oven and bake until the top is very crisp and golden, about 15 minutes.
  6. Let rest for 10 minutes before serving with other festive dishes. We love this for Christmas dinner with Prime Rib or Roast Goose.
Jump to Comments (8)

Tags: comfort food, holiday, savory, serves a bunch, travels well

Comments (8) Questions (0)

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6 months ago emcsull

what would be the approximate weight of the potatoes ?

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over 2 years ago ImprovCuisine

I made this over the weekend. It worked out perfectly and was very delicious. Was fab as a side dish for brunch.

New_years_kitchen_hlc_only

almost 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

You had me at "Lyons" -- among the best food on the planet. Those people really know how to live. Love this recipe!! And saving it for a special occasion. ;o)

Junechamp

almost 3 years ago ChefJune

June is a trusted source on General Cooking.

Antonia: the special occasion will be the day you enjoy it with your friends. ;)

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I'm with you - I prefer the cheeseless gratins, though the combination of Comté and crème fraîche sound heavenly. And it's very beautiful.

Junechamp

almost 3 years ago ChefJune

June is a trusted source on General Cooking.

Have you had the cheeseless Macaronades in Provence? Crème Fraîche browned on the top. Yum!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Yum doesn't come close - more like the head relaxing backward, and an "aaaahhhh" escaping the parted mouth.

3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

This sounds incredibly rich and delicious. Step 4 is a revelation, never thought of doing that and I can see why its important.