Casserole of Potatoes in Cream

Gratin Dauphinois

Preparation info
  • For


    • Difficulty


    • Ready in

      25 min

Appears in

By Roy Andries De Groot

Published 1973

  • About

This is the great specialty of the Dauphiné region–probably the most famous French way of cooking potatoes at any time of the year. Some of my friends think that this is a helluva wasteful way of using up a pint of heavy cream. I disagree. I think the cream does more for these potatoes–in terms of luxury and richness–than it ever did whipped on a birthday cake.