Gratin Dauphinois

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Another recipe I am posting for ZWT, untried by me, but can't wait to try this recipe. I found this while looking for creole/cajun recipes and found it on the site for "From A Past Edition Of The New Orleans Menu Daily" By Tom Fitzmorris (www.nomenu.com). I adapted it to exclude the original step of boiling the potato slices based on the review. Here is what he stated about the recipe: This is potatoes au gratin with class. I am no fan of the melted-Cheddar-topped potato gratins the steakhouses serve, popular though they may be. This French classic gets all the same things accomplished with a much better flavor. Make more than you think you'll need, because people always want seconds of this. And the refrigerated leftovers are easily resuscitated by a little microwaving.”
READY IN:
2hrs 10mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 400 degrees.
  2. Crush the garlic cloves, and use them to wipe the inside of a 12-by-8-inch glass baking dish. Discard what's left of the garlic.
  3. Layer the potato slices all the way across the bottom of the dish, sprinkling the cheeses and a little salt and white pepper(to taste) between the layers.
  4. Beat the egg yolks and mix them into the whipping cream. Pour the mixture over the potatoes. It should come up about two-third of the way to the top. Cover with aluminum foil, and bake in the oven for an hour and 15 minutes.
  5. Remove the foil. Combine the bread crumbs and the Parmesan cheese, and sprinkle in a thin layer over the top of the potatoes. Return, uncovered, to the oven. Continue baking until the crust browns. (If you have a convection oven, set it to convect.).
  6. Remove from the oven and allow to rest and cool for at least fifteen minutes before serving.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: