Potatoes make some of the best and most comforting side dishes,
especially when they're roasted or baked. A gratin of potatoes combines
the best of both techniques, a soft creamy interior and a crunchy
browned top. Much like scalloped potatoes but without the cheesy top
layer, gratin Dauphinois, from the former French province of Dauphiné,
is as simple as a homey country dish can get. The texture and the
flavors of the potatoes do all the work to make an out-of-this-world
potato dish.
Traditional gratin Dauphinois has no bells and
whistles. It's simply thinly sliced potatoes and luscious cream baked
in a dish rubbed with garlic and butter. The thick cream and starchy
potatoes create the perfect texture, consistency, and crust. Therefore
no cheese is even necessary. Some like to dust the potato layers with
gratings of nutmeg. But I prefer the earthy flavors of fresh thyme.
It's a lovely complement to the garlic as well as a favorite herb to
use with potatoes. The gratin goes excellently with any roast meat, but
in my opinion juicy roast chicken is the best. It's a simple yet
special meal to enjoy this fall and for the upcoming holidays.
Gratin Dauphinois
1 pound red or Yukon gold potatoes
1 pound russet potatoes
1 tablespoon butter
1 cup heavy cream
1 garlic clove
1 teaspoon minced fresh thyme leaves
fine sea salt
freshly ground black pepper
Preheat oven to 375°F.
Peel potatoes and rinse in water. Cut into 1/8-inch thick slices using a sharp knife or mandoline. Do not rinse slices.
Rub a round 2-quart baking dish with a cut piece of garlic. Then rub with butter. Mince garlic.
Pour
a little cream into baking dish. Line with potato slices, overlapping a
bit. Pour in a bit of cream. Sprinkle with salt, pepper, garlic, and
thyme. Start another layer and keep building until all the potato
slices are used. Do not put garlic on top layer as it can burn. Dot the
top with remaining butter. Bake potatoes until knife tender and top
layer is crisp and brown, about 1 hour. Let cool slightly before
serving.
Yield: 6 servings.
Joseph Erdos is a New York–based writer and editor, but above all a gastronomer and oenophile. He shares his passion for food on his blog, Gastronomer's Guide , which features unique recipes and restaurant reviews among many other musings on the all-encompassing topic of food.