May 26, 2011: Gratin Dauphinois Recipe

Over the years I’ve made my share of au gratin potatoes. I’ve tried making them in all different ways – from precooking the potatoes to using a combination of cheese in the sauce. Sometimes they turned out great, other times not so much…

I ran into this recipe (based on Julia Child’s scalloped potatoes recipe) while thumbing through an American Profile magazine, the small insert that comes with my local newspaper delivery. I decided to give it a try and lo and behold! This is not only the simplest way to make au gratin potatoes, they come out absolutely delish and perfectly cooked!

Note: In this recipe I used my new favorite ingredient, freeze dried garlic, which really gave the potatoes a strong garlic kick. Try substituting 1 tablespoon of freeze dried garlic for the fresh if you’d like.

Gratin Dauphinois

3 T. butter, melted
6 small russet potatoes, peeled and thinly sliced
1 garlic clove, minced
1 cup shredded cheese (Gruyere is suggested but sharp white cheddar is an excellent substitution)
1 t. garlic salt
Freshly grated black pepper
1 cup 2% milk, warmed

Preheat oven to 425 degrees. Grease a round casserole dish (use the waxed paper sleeves the butter comes in, if possible).

Arrange one third of the potato slices in the bottom of the casserole dish. Sprinkle with one third of the garlic, butter, cheese, and salt; grate black pepper to taste over the top. Repeat twice more with remaining ingredients. Pour warmed milk over potatoes.

Bake 40 minutes, or until potatoes are tender and milk is absorbed.

Serves 6.