Gratin Dauphinois
RECIPE BY JACQUES PÉPIN

Photo: Mikkel Vang

This scalloped potato dish is part of our culinary repertoire, and we hope it will become part of yours too. There is something about the texture of the potatoes surrounded by creamy goodness and topped by golden brown cheese that wows people. It is perfect for a buffet supper or potluck; in our experience, it is the first thing to disappear. The technique of starting the potatoes in a saucepan of half-and-half and ending them in a buttered gratin dish comes from the masterful Jacques Pépin.

Makes 8 servings
Active time: 30 min
Total time: 1 1/4 hr
INGREDIENTS

2 1/2 pounds boiling potatoes, such as Yukon Gold

3 1/2 cups half-and-half

2 large garlic cloves, minced

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon freshly grated nutmeg

3/4 cup coarsely grated Gruyère

EQUIPMENT

a mandoline or other adjustable-blade slicer, such as a Japanese Benriner

INSTRUCTIONS

Put a rack in middle of oven and preheat oven to 400°F. Generously butter a 2 1/2- to 3-quart gratin dish or other shallow baking dish.
Peel potatoes. Cut crosswise into 1/16-inch-thick slices with slicer and transfer to a 4-quart heavy saucepan. Add half-and-half, garlic, salt, and pepper and bring just to a boil over moderate heat.
Pour potato mixture into buttered dish, distributing potatoes evenly. Sprinkle nutmeg and cheese evenly over top. Bake until potatoes are tender and top is golden brown, 35 to 45 minutes. Let stand for 15 minutes before serving.
COOKS’ NOTES

The gratin can be made up to 1 day ahead. Cool completely, then refrigerate, covered. Bring to room temperature before reheating, covered, in a 350°F oven.