Dauphinois Potato Gratin
A creamy, garlicky take on the classic French gratin dauphinois—thinly sliced potatoes baked in a rich cream sauce made with roasted garlic and Comté cheese until tender and golden. Comforting as a main or perfect alongside meat or fish.
Yield
3
Time
2 hours 10 minutes
Ingredients
1.2 kg (about 2.6 lb) potatoes
1 head garlic
300 ml heavy cream (liquid cream)
2 tablespoons crème fraîche
15 g butter (about 1 tbsp)
1 teaspoon ground or freshly grated nutmeg
1 tablespoon thyme (fresh or dried)
80 g Comté cheese, grated (use about one-third in the sauce and reserve the rest for topping)
Pinch of salt (plus more to taste)
Freshly ground black pepper, to taste
Drizzle of olive oil (for roasting the garlic)
Instructions
Step 1
Preheat the oven to 200°C (about 400°F). Prepare the garlic: slice the top (the "cap") off the head of garlic to expose the cloves. Place the head in a small cocotte or wrap in parchment paper, drizzle with a little olive oil and sprinkle with a pinch of salt. Roast for 35 minutes at 200°C until soft and caramelized.
Step 2
While the garlic roasts, wash and peel (optional) the potatoes and slice them thinly (about 2–3 mm / thin enough to layer). Arrange the potato slices tightly, overlapping, in a baking dish so the dish is evenly covered.
Step 3
In a saucepan over low heat, melt the butter and add the heavy cream and the crème fraîche. Grate in the nutmeg, add the thyme, a pinch of salt and some freshly ground black pepper. Remove the roasted garlic from the oven, squeeze the softened cloves out of the head and add them to the saucepan.
Step 4
Add about one-third of the grated Comté to the cream mixture. Use an immersion blender or transfer to a blender and blend until smooth and homogeneous.
Step 5
Pour the creamy garlic sauce over the arranged potatoes, making sure the liquid reaches and covers the slices evenly.
Step 6
Cover the baking dish by placing a sheet of parchment paper directly over the potatoes, then cover with a sheet of aluminum foil on top. Bake for 1 hour at 190°C (about 375°F).
Step 7
After 1 hour, remove the parchment and foil. Sprinkle the remaining Comté evenly over the top and switch the oven to grill/broil mode. Grill for about 12–15 minutes, or until the top is golden-brown and well gratinéed.
Step 8
Remove from the oven and let rest for 5–10 minutes before serving to allow the gratin to set slightly. Serve warm as a side or a main with meat or fish.
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