Alps: Gratin Dauphinois

Like I said in my last post this is a cheese free option for us poor saps in the USA who don’t have access to amazing cheese for a reasonable price.

A Gratin Dauphinois is your basic potatoes au gratin without the cheese. The big argument is whether or not this gratin calls for cheese. It is one of those arguments that can only really be won with your own taste buds. I made mine with out any cheese but when my boyfriend sat down to eat it the first this he did was cover the potatoes with a thick layer of grated cheese. I personally enjoyed the rich creamy flavor that almost evoked cheese with out any.

This dish can't skimp on the butter or cream, so if you are scared of those ingredients I would shy away from this dish.

Ingredients:
8 fairly large red potatoes (a fun twist on this dish would be to make it with purple potatoes, a personal favorite)
5 cloves of garlic (I am a big believer of more garlic being better garlic)
1 stick of butter
1 pint of heavy cream
Salt and pepper to taste


 This is really one of the more simple recipes, so get ready to be amazed!

 

start by peeling all eight potatoes. 

Preheat the oven to 350

Then rinse and dry them. Keep them on the towel drying while you slice up the other potatoes.

Slice the potatoes. The key here is to make sure that the potatoes are evenly sliced, thin but not transparent, so that they cook evenly in the oven. 

Rub the pan with the cloves of garlic. then slice all cloves of garlic so that you will be able to layer them in with the potatoes. 

Create a layer of potato slices. 

dot with butter, sprinkle with salt and pepper. 

You will repeat this until all the potatoes and butter have been used. I used an 8x13 pyrex pan and i believe I had about 4 layers of potatoes and 5 of butter. 

Once all the potatoes have been layered up and a final dotting of butter and sprinkle of salt and pepper. Now for the really fun part...

THE CREAM! Pour it all on try to evenly cover the potatoes.

This is when you could add cheese if your little heart desired. A nice Swiss cheese would be good.

Now off the oven. This should bake for around 45-60. Mine cooked for an hour maybe even a little longer. Just make sure that you are paying attention. To test and see if the potatoes are done stick them with a fork but also pay attention to the color of the potatoes. 

If it looks like some potatoes are not covered by cream or butter you can and should push them into the liquid.

  

Ready to enjoy!