EFK Kitchen Ready

EFK Gratin Dauphinois

Thinly sliced potatoes slowly baked in garlic-scented cream until tender inside and browned at the edges. This EFK version stays close to the simple Dauphinois formula and lets the potatoes and dairy do the work.

Jump to recipe ↓

From the EFK recipe collection

Prep: 20 min
Cook: 75 min
Yield: 8 side-dish servings

Let’s get cooking

Ingredients

3 lb Yukon Gold or other waxy potatoes, peeled
2 cups heavy cream
1 cup whole milk
2 garlic cloves, halved
2 tsp fresh thyme leaves
1/4 tsp freshly grated nutmeg
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp unsalted butter, softened

Tap an ingredient to check it off while you cook.

Directions

1. Heat the BlueStar oven to 350°F. Rub a 9-by-13-inch baking dish with one cut garlic clove, then butter the dish generously.
2. Slice the potatoes about 1/8 inch thick. Warm the cream, milk, remaining garlic, thyme, nutmeg, salt, and pepper in a saucepan until steaming but not boiling. Remove the garlic pieces.
3. Layer the potatoes tightly in the prepared dish. Pour the hot cream mixture evenly over the top and press gently so most slices are coated.
4. Cover with foil and bake 45 minutes. Uncover and continue baking 25 to 30 minutes, until the potatoes are completely tender and the top is browned.
5. Rest 10 to 15 minutes before cutting into portions.

Equipment

BlueStar oven; 9-by-13-inch baking dish; saucepan; Wüsthof IKON Chef's Knife or mandoline with guard; Asahi Hi-Soft cutting board; foil

Food safety & storage

Use the guard if slicing with a mandoline. Refrigerate the gratin within 2 hours and use within 4 days. Reheat leftovers to 165°F.

View this recipe on the original EFK website ↗

Keep something good cooking.

More French recipes ↗