Classic Gratin Dauphinois most commonly known as Potatoes Au Gratin is a decadent dish crafted with fresh heavy cream and lots and lots of cheese sprinkled between layers of potatoes. Some versions also include breadcrumbs tossed on top for a little extra crunch. This version, demonstrated by Escoffier Chef Instructor Scott Cohen combines the nutty and creamy characteristics of gruyere cheese with the savory and sharp tones of parmesan, creating the perfect anchor for this classic French dish. And if you’re, looking for a scrumptious side dish to take your Valentine’s Day home-cooked feast to the next level, you’re sure to impress with this one!
- 3 large Russet Potatoes peeled and sliced 1/8” thick
- 5 cloves minced
- 5 branches of fresh thyme cleaned and chopped fine
- 4 oz sweet butter
- 4 oz grated gruyere “Swiss” cheese
- 2 oz grated parmesan cheese
- 1 quart heavy cream
- Salt and pepper to taste
- In a small rectangle baking pan 8’x 6”x4’ metal or porcelain, or close to that in size, spread softened butter inside the pan and sides.
- Slice the potatoes 1/8” thick and in a layered pattern place potatoes overlapping slightly in one layer. Then season lightly with salt and pepper to taste.
- Sprinkle potatoes lightly with garlic, thyme, and both cheeses.
- Repeat steps 2-3, with potatoes, salt, and pepper to taste, garlic, thyme, and both kinds of cheese until all of the potatoes are used.
- Then, in a sauce pot, bring heavy cream up to 180°F right below simmer, pour over the potato mixture, and cover with foil.
- Place potatoes in preheated oven at 400°F for 50 minutes, remove foil, and then cook for about 10-15 minutes more until golden brown. Remove and serve.
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