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gratin dauphinois in a serving dish
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5 from 10 votes

Gratin Dauphinois (Scalloped Potatoes)

This gluten-free gratin dauphinois recipe is based on Julia Child's recipe for French scalloped potatoes, and is made with milk and freshly grated cheese.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: French
Servings: 8 people
Calories: 195kcal
Author: Sarah Trenalone

Equipment

Ingredients

  • 1 tablespoon butter
  • 1 clove garlic, finely diced
  • 1 sprig rosemary, removed from stem + roughly chopped
  • 1 teaspoon smoked paprika
  • ¾ cup whole milk, plus more if needed
  • ⅓ cup heavy cream
  • 2 pounds Russet (Idaho) potatoes, peeled + thinly sliced
  • 1 teaspoon sea salt
  • 1 ounce Parmesan, freshly grated
  • 2 ounces Gruyere (traditional or smoked) or blue cheese, freshly grated or crumbled Swiss cheese or extra Parmesan would also work well

Instructions

  • Preheat oven to 425°F.
  • Add the butter to a 10" cast-iron pan, and slide it in the oven until the butter melts. Remove the pan, and butter the bottom and sides of the pan. (Pay extra attention to the sides of the pan, which may not be well-seasoned.)
    Tip: An 11" or 12" cast-iron pan will also work, but the potatoes may cook more quickly. Any medium-large pan that is both stove-top and oven-safe will work.
  • Add garlic, rosemary, paprika, milk, and cream to a small saucepan and heat until warm. Keep milk warm while preparing the potatoes.
  • Layer potatoes concentrically in the pan. Sprinkle with salt.
    Layer sliced potatoes concentrically
  • Pour the warm milk mixture over the potatoes, and press down gently on the potatoes with the back of a spoon to ensure that the milk goes between all the potatoes.
    The liquid should be ¾ of the way up the potatoes. If it's not, add a little more milk.
    Add infused milk to the potatoes
  • Heat the potatoes on the stove top over medium heat, bring to a simmer, and continue to simmer for two minutes.
    Parboil the potatoes + milk on the stovetop
  • Sprinkle the cheese evenly over the potatoes, and slide into the oven.
    Top potatoes with cheese
  • Bake 25 minutes, or until the cheese is golden and bubbly and the potatoes are easily pierced with a fork.
    Bake scalloped potatoes until golden
  • Serve Immediately:
    Let the cheese cool slightly, and serve these while they're still hot!
    Make Ahead + Refrigerate:
    Make these potatoes up to one day ahead. Tent with foil, and reheat at 350°F for 20 minutes.

Nutrition

Calories: 195kcal | Carbohydrates: 22g | Protein: 7g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 403mg | Potassium: 528mg | Fiber: 2g | Sugar: 2g | Vitamin A: 449IU | Vitamin C: 7mg | Calcium: 163mg | Iron: 1mg