Gratin Dauphinois

By Rachel // November 2, 2012 // 334 comments //

Thanksgiving is exactly 20 days away. How is that even possible?! And then exactly .5 seconds later it’ll be Christmas. Or something like that anyway. So I figured we’ll jump right into the swing of things and have fun with some new Thanksgiving recipes because one can never have too many mouth watering options, right?

Next to the 4th of July, Thanksgiving is my favorite holiday. I love them for two vastly different reasons of course. But both have amazing dishes, created for the season. Holidays that semi-revolve around food make me very happy. I know it’s suppose to be about being thankful and giving back, but how can you look forget about the stuffing, potatoes, rolls, pies and of course the turkey?

Are you drooling thinking about it all?

Mashed potatoes are pretty traditional and practically a must have, but why not offer a dressed up potato dish too? Imagine layers of sliced potatoes baked in a garlic cream sauce and covered with shredded cheese. Oh it’s heavenly. Add red pepper flakes for an added kick, if desired. In this house, it’s a must. I love a spicy kick.

Print Recipe

Gratin Dauphinois

Layers of sliced potatoes, baked in a creamy garlic sauce and topped off with shredded cheese.

Prep Time10

Cook Time45

Total Time55

Course: Side Dish

Cuisine: American

Keyword: Potatoes

Servings: 9

Ingredients

1 tbsp unsalted butter softened
4 oz Havarti cheese freshly shredded
2 1/2 lb russet potatoes roughly 6 medium
2 cloves garlic minced
1 1/2 C heavy cream
1 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes optional

Instructions

Preheat oven to 400F°. Butter a 2 quart baking dish. Shred cheese and thinly slice potatoes. (If available, use 2mm slicing and shredding discs).
Arrange half of the potato slices in buttered dish. Top off with half of the cheese and one minced garlic clove. Cover with remaining slices of potatoes.
In a large measuring cup combine heavy cream, salt, pepper, one minced garlic clove and optional red pepper flakes. Pour cream mixture over potatoes and top off with remaining shredded cheese.
Bake at 400F° for 45-60 minutes or until fork tender. Allow to cool for 5-10 minutes prior to serving.