I can never get enough of it! Gratin Dauphinoise was a staple at the Bijou Cafe in Sarasota and you used to see it at most tables on any given night. This is their recipe and it is delicious. Don’t worry if you have left overs, they just get better each time you reheat them.
Ingredients
- 3 large baking potatoes
- 1 1/2 cups 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 (optional)
Instructions
Gather all ingredients before starting recipe.
- Pre heat oven to 350 °F
- Grate 1/3 cup grated Swiss Gruyer cheese (optional) and set aside until the potatoes are soft from baking.
- Peel 3 large baking potatoes and slice into 1/8-inch slices, but do not rinse in water once they are sliced.
- Generously butter baking pan.
- Add 1 clove garlic smashed with the blade of knife to 1 1/2 cups whipping cream in a microwave safe dish. Heat on high for 1 minute, remove the smashed garlic clove and pour warm cream over sliced potatoes.
- 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 grated cheese may be added.
- If using cheese, cover the top of the potatoes with the shredded cheese and return the potatoes to the oven for another 10 minutes or until the top is golden and bubbly.
Sadly, the Bijou was closed for renovations in 2024. We had many a fine dinner there and look foreward to what it turns into going foreward. In the meantime, this is their original recipe for Gratin Dauphinoise. Hope these luscious potatoes this will appear on their new menu.
