Make Ahead

Gratin Dauphinois à Lyon (REALLY Rich Potato Gratin!)

by:
September 24, 2011
4
1 Ratings
Gratin Dauphinois à Lyon (REALLY Rich Potato Gratin!)
  • Prep time 35 minutes
  • Cook time 1 hour 20 minutes
  • Makes 8 servings
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.
My smarty-pants trick to ensuring the best potato gratin ever is cutting the crust that forms on top and gently folding it into the potatoes at least twice during the first half hour of baking. —ChefJune

What You'll Need
Ingredients
  • 1 clove garlic, peeled and halved
  • 3 cups whole milk
  • 3 pounds (about 5) Idaho russet potatoes peeled & very thinly sliced
  • 2 large eggs, lightly beaten
  • 1 1/2 teaspoons sea salt
  • freshly ground black pepper to taste
  • 1 cup (3 ounces) grated Comté cheese
  • 1/2 cup crème fraîche or heavy cream
Directions
  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.
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  • JanetFL
    JanetFL
  • ImprovCuisine
    ImprovCuisine
  • AntoniaJames
    AntoniaJames
  • boulangere
    boulangere
  • ChefJune
    ChefJune
ChefJune
30+ years a chef, educator, writer, consultant, "winie," travel guide/coordinator

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9 Reviews

JanetFL
JanetFL October 28, 2015
Oh my! This sounds amazing!
 
Madhuja
Madhuja October 17, 2015
This is going to be the perfect side dish for our Thanksgiving or Christmas! I cannot wait to try it! :)
 
emcsull
emcsull February 21, 2014
what would be the approximate weight of the potatoes ?
 
ImprovCuisine
ImprovCuisine February 15, 2012
I made this over the weekend. It worked out perfectly and was very delicious. Was fab as a side dish for brunch.
 
AntoniaJames
AntoniaJames September 24, 2011
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)
 
ChefJune
ChefJune September 24, 2011
Antonia: the special occasion will be the day you enjoy it with your friends. ;)
 
boulangere
boulangere September 24, 2011
I'm with you - I prefer the cheeseless gratins, though the combination of Comté and crème fraîche sound heavenly. And it's very beautiful.
 
ChefJune
ChefJune September 24, 2011
Have you had the cheeseless Macaronades in Provence? Crème Fraîche browned on the top. Yum!
 
boulangere
boulangere September 24, 2011
Yum doesn't come close - more like the head relaxing backward, and an "aaaahhhh" escaping the parted mouth.