Gratin Dauphinois, A French Classic

By • December 8, 2009 0 Comments

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Author Notes: This recipe represents a new friend I recently made. Greg grew up in France and this is one of his mother's classic recipes. We made it together today and it was divine so I had to pay it forward - thank you Bernadette Weiss!Amy Steigbigel


Serves 5

  • 6 New Potatoes, washed, dried, peeled and sliced in ¼” slices
  • 3 to 4 cloves of garlic
  • 2 pads of butter
  • 2 cups grated Gruyere cheese
  • 2 cups whole milk, warmed
  • 2 eggs, beaten
  • Salt
  • Pepper
  1. In a 9x12” casserole smear 3 to 4 cloves of garlic to coat base and side walls of dish (infuses the potatoes with garlic flavor). Repeat this step with two pads of butter. Next, place sliced potatoes in dish, season with salt and pepper. Cover potatoes with 1 cup of grated Gruyere. Pour one cup of warmed milk over potatoes and place in oven to bake at 375 degrees for 40 minutes. At 40 minutes, remove casserole from oven and pour the two beaten eggs over dish and use a large spatula to gently fold and incorporate all ingredients then place dish back in oven for ten more minutes. For a final five minutes place dish in the broiler on low broil to give it a nice brown crusted top. Remove dish from broiler and let cool for at least 20 minutes. Enjoy!

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