Gratins are these wonderful comfort but elegant side dishes, invented by the French. The gratin Dauphinois with bubbling and creamy cheesy potatoes, long time baked in the oven, is a must do!
I love gratins, they are easy to make, so satisfying to serve (everybody loves them or almost everybody) and they get this wonderful brown “crust” around the edges that gives a special flavor!
Many recipes and versions call for pre-boiling the potatoes in milk. I know this one, that I learned to make when living in Paris, with a touch of onions instead of garlic, and has become our family classic Thanksgiving side dish.
I hope you will like it , Happy Thanksgiving to you!
Ingredients: Serves 8 to 10
- 2 pounds of starchy potatoes, like Russet
- 1 medium onion, or half of a large one, thinly sliced
- 4 tablespoons butter
- 2 teaspoon salt
- 1 teaspoon ground pepper
- 1 good cup of grated swiss cheese (in this recipe I sued 1/2 cup of fontina)
- 1/2 cup of heavy cream – room temperature
- 1/2 cup of sour cream – room temperature
- few nutmeg sprinkles
- milk enough to cover the potatoes once in the baking dish ( room temperature)
How to make it:
Preheat the oven at 375F.
- Peel potatoes and slice them in about 1/8 inch thick. Let stand in cold water until ready to use.
- In a medium skillet, film with oil and sauté the onions, till they are translucent, slightly browned.
- Meanwhile in a large bowl, mix heavy cream with sour cream, add salt , pepper, nutmeg, whisk well.
- Drain potatoes and dry them if necessary. Coat the entire baking dish with a walnut size of butter.
- Spread a first layer of potatoes in the bottom, 1/2 of onions, pour a part of cream mixture, sprinkle with grated cheese, adjust salt and pepper and nutmeg. Make a second layer of potatoes, cream, and grated cheese, onions on top and spread around small slices of remaining butter.
- Pour milk to cover the top layer of potatoes and place the dish in the oven.
- Bake for 50 minutes to 1 hour until done. Use the edge of knife to check if potatoes are tender.
The top should be golden, and milk almost absorbed.
Your dish is ready to serve with a nice golden brown turkey breast!
All the other VERY FRENCH RECIPES >