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Pommes Dauphinoise

Serves: Makes 4 to 6 servings

Ingredients:

  • ½ cup whole milk
  • 1½ cups heavy whipping cream
  • 1 bay leaf
  • ¼ teaspoon freshly ground nutmeg
  • 2 tablespoons unsalted butter, plus more for buttering the baking dish
  • 1 medium leek, white part only, halved lengthwise and cut crosswise into ¼-inch thick slices
  • 1 medium garlic clove, minced
  • 1 teaspoon minced thyme leaves
  • 2½ pounds Yukon Gold potatoes, peeled and sliced about ⅛-inch thick
  • Kosher salt and freshly ground black pepper
  • 1 cup grated Gruyère cheese


Procedures:

This dish is a specialty of the Dauphiné region of France. A mandoline makes quick work of thinly slicing the potatoes. Make sure to not rinse the potatoes after they have been sliced as the starch in the potatoes help thicken the sauce.

Preheat an oven to 350°F.

In a small saucepan, combine the milk, cream, bay leaf and nutmeg and place on the stove over medium heat and bring to a simmer. Remove the saucepan from the heat and set aside to infuse the cream.

Place a medium skillet on the stove over medium heat. Add the butter and when melted, add the leeks and sauté, stirring often, until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the thyme and the cream mixture, remove and discard the bay leaf.

Generously butter a 9- x 13-inch gratin baking dish. Place the potatoes in even layers into the prepared dish. Season the potatoes with salt and pepper. Pour the leek-cream mixture evenly over the potatoes and sprinkle with Gruyère.

Transfer the baking dish to the oven and bake until the potatoes are fork tender and the cheese is golden-brown, about 50 minutes. When cooked, remove the baking dish from the oven and let cool slightly before serving.

Recipe developed for Sur La Table’s Cooking Classes

 
 
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