Dolphin Potatoes?

"Gratin Dauphinois" is a specialty of the former Dauphine region of France. Dauphine was located in southeastern France (now Isere, Drome, and Hautes-Alpes), and was an independent state from 1040 to 1349. After joining France, it maintained autonomy until 1457. Dauphine was ruled under the Counts of Albon, whose coat of arms bore a dolphin, thus the name. This luxurious potato dish, loaded with butter, cream, and Gruyere cheese, is definitely as extravagant as it is delicious! This is a classic, you should know! 

Gratin Dauphinois

Serves 6

Ingredients:

2 1/4 pounds baking potatoes (I prefer Yukon Gold potatoes!)

1 garlic clove, crushed

5 tablespoons unsalted butter, plus extra softened butter for the dish

2 1/2 cups half-and-half

Kosher or sea salt, to taste (about 2 teaspoons)

Freshly ground black pepper, to taste

1 cup (4 oz.) freshly shredded Gruyere (use really good imported Gruyere, if possible)

Directions:

Heat the oven to 300 degrees.

Peel the potatoes and slice them thin using a mandoline or a food processor. Place the potato slices in a large bowl of cold water and move them around to get rid of excess starch. Drain well and dry thoroughly; use a salad spinner or else put the slices in a kitchen towel, gather the corners together, go outside, and swing your arm as fast and vigorously as you can. (I get my husband to do this for me, which makes me laugh, everytime!)

Rub a large shallow baking dish with the garlic clove and a little butter.

Put the butter with the cream in a large saucepan and bring just to a boil. Finely dice what's left of the garlic and add it to the butter and cream, along with the sliced potatoes, salt, and pepper. Gently simmer for 8 minutes.

Transfer to the prepared dish, spread evenly and top with the Gruyere. Bake for 1 1/2 hours, or until golden brown and bubbly. 

Recipe from My French Kitchen, by Joanne Harris and Fran Warde. For Boulangere Potatoes, click here.