Gruyère Potato Dauphinoise

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Potato Dauphinoise is a traditional dish from southern France in the former province of Dauphiné. The first written news of the recipe was on July 12th, 1788 during a dinner for municipal officers from the town of Gap by Charles-Henri, Duc de Clermont-Tonnerre, then Lieutenant General of Dauphiné The dish was cooked with ortolans (little birds). 

Back in the day, women put the dish on low heat on a Sunday and go to Church. Upon returning back home, the creamy and comforting dish would be ready to be served to the family! 

The cream mixture seeping into the thin layers of potatoes makes all the difference in flavor! 

This recipe has been adopted in many countries and adapted into each culture. The traditional recipe uses no cheese at all, the American recipe uses cheddar cheese, many French use gruyere for that nutty taste. 

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Gruyère Potato Dauphinoise

Yield: 8

Author: Yasmeen's Kitchen Diary

Prep time: 15 MinCook time: 45 MinInactive time: 15 MinTotal time: 1 H & 15 M

Ingredients

• 1 kilo (8-10) potatoes, peeled and sliced thinly
• 500 ml (2 cups) milk
• 500 ml (2 cups) heavy cream
• 200 g (2 cups) Gruyère cheese, shredded
• 100 g (1 cup) Parmesan cheese, shredded
• 4 garlic cloves, crushed
• Thyme, fresh
• A pinch of nutmeg
• Salt and pepper, to taste

Instructions

1. Clean and peel the potatoes.
2. Slice potatoes as thin as possible with a mandolin or slice as thin as possible if you don’t have a mandolin.
3. To prevent removing the starch from the potatoes, soak them in the milk and/or cream we'll be using.
4. In a pot, bring milk and cream to a boil.
5. Season with thyme, nutmeg, and salt and pepper.
6. In the meantime, shred the gruyère and parmesan cheese.

Assembly:

1. Preheat oven to 375ºF (190ºC).
2. Butter your baking sheet, then lay a layer of potatoes.
3. Season with salt and pepper, top with a ladle of the milk and cream mixture, and finish with shredded gruyère cheese.
4. Repeat the layering process until the baking tray is filled.
5. Finish the last layer with shredded gruyère and parmesan cheese.
6. Bake for 40-45 minutes, until the top is melted and golden.
7. Leave to rest for 15-20 minutes after it’s out of the oven before serving.

Nutrition Facts

Calories

478.87

Fat (grams)

35.95

Sat. Fat (grams)

22.27

Carbs (grams)

33.01

Fiber (grams)

2.81

Net carbs

30.20

Sugar (grams)

6.83

Protein (grams)

17.60

Sodium (milligrams)

472.27

Cholesterol (grams)

110.16

https://www.yasmeenskitchendiary.com/home/gruyre-potato-dauphinoise

appetizer, side dish, main course, potatoes, french cuisine, cream

Main Course, Side Dish

French

Bon appétit!