Potato gratin

Gratin Dauphinois

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
Peeled potatoes are sliced 2 millimeters (1/16 inch) thick, simmered in heavy cream for 3 minutes, and transferred to a casserole that has been rubbed with a peeled garlic clove. Additional cream is added to the casserole to cover about half of the depth of the potatoes. Grated Gruyère cheese is sprinkled over the top and the potatoes are placed in a preheated 177°C (350°F) oven to bake for about 30 minutes or until the potatoes are tender when pierced with the point of a small, sharp knife.