I can never get enough of it. Gratin Dauphinoise was one of those dishes that defined the Bijou Café in Sarasota. The kind of classic you’d spot on nearly every table, carried out in warm casseroles still bubbling fresh from the kitchen. The restaurant may be gone now, but this recipe brings back every bit of that old Bijou charm. And if you end up with leftovers, consider yourself lucky, they only get better each time you warm them up.
Ingredients
- 3 large baking potatoes
- 1 1/2 cup whipping cream
- 1 clove garlic
- 2 tbsp unsalted butter
- kosher salt and freshly ground black pepper to taste
- 1/3 cup grated Swiss Gruyer cheese
Instructions
Gather all ingredients before starting recipe.
- Preheat oven to 350℉
- Peel 3 large baking potatoes and slice into 1/8-inch slices, but do not rinse in water once they are sliced.
- Grate 1/3 cup grated Swiss Gruyer cheese and set aside until the potatoes are soft from baking.
- Add 1 clove garlic, smashed to 1 1/2 cup whipping cream in a microwave‑safe dish. Heat on high for 1 minute, just until the cream is warm and the garlic has infused. Remove and discard the garlic clove, then pour the warm cream evenly over the sliced potatoes. Season potatoes with kosher salt and freshly ground black pepper to taste and stir making sure that the cream in completely infused.
- Generously butter baking pan with 2 tbsp unsalted butter.
- Transfer the potato cream mixture to the buttered baking dish and place the dish on a sheet pan lined with aluminum foil. Tightly cover the potatoes with foil and bake at 350°F for an hour. Uncover and bake for a further 15-20 minutes or until the potatoes are soft when pierced with a fork.
- When the potatoes are soft, the top will just be beginning to brown. The potatoes may be served at this point as is, or top with 1/3 cup grated Swiss Gruyer cheese return the potatoes to the oven for another 10 minutes or until the top is golden and bubbly.
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