Ingredients
Get them through the links below to support the creator.
- 8 pounds potatoes
- 8 cups heavy cream
- 1 cups unsalted butter
- 1 cups all-purpose flour
- 4 cup shredded cheddar cheese
- 2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 Fresh thyme leaves
Nutritional Information
Calculated based on standard values with available measurements and may therefore not be accurate.
Nutritional information not available.
Classic Scalloped Potatoes (aka Gratin Dauphinois)
Instructions
Step 1
Preheat your oven to 190°C (375°F/Gas Mark 5). Grease a 23x33cm (9x13-inch) baking dish.
Step 2
In a saucepan over medium heat, melt the butter. Once melted, add the flour and whisk continuously until it forms a smooth paste, cooking for about 1-2 minutes.
Step 3
Slowly pour in the double cream while whisking constantly to avoid lumps. Cook the mixture until it thickens, about 5 minutes.
Step 4
Remove the saucepan from the heat and stir in half of the grated cheddar cheese until melted. Season the sauce with salt, pepper, garlic powder, and onion powder.
Step 5
Arrange a layer of sliced potatoes in the prepared baking dish, overlapping slightly. Pour a portion of the cheese sauce over the potatoes, spreading it evenly. Repeat the layering process until all potatoes and sauce are used, ending with a layer of sauce on top.
Step 6
Sprinkle the remaining grated cheddar cheese over the top layer of sauce.
Step 7
Cover the baking dish with foil and bake in the preheated oven for 45 minutes.
Step 8
Remove the foil and continue baking for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
Step 9
Let the scalloped potatoes cool for a few minutes before serving. Garnish with fresh thyme leaves if desired. Enjoy your delicious scalloped potatoes!
Recipe Story
In the enchanting heart of the French Alps, where rugged landscapes meet the quaint charm of provincial life, lies the birthplace of one of France's most cherished culinary treasures: Gratin Dauphinois. Imagine winding roads that snake through picturesque villages, where snow-capped peaks pierce the sky, and centuries of tradition echo in every corner. It's here, in the historic region of Dauphiné, that this decadent dish emerged, a testament to the rustic ingenuity of mountain folk and the simple elegance of French cuisine.
Gratin Dauphinois, with its layers of thinly sliced potatoes bathed in cream, seasoned with garlic, and baked to golden perfection, is a celebration of alpine abundance. Its origins can be traced back to humble beginnings, where resourceful cooks sought to make the most of local ingredients. Potatoes, a hearty staple of the region, were thinly sliced and layered in earthenware dishes, each delicate stratum infused with the richness of cream and the subtle warmth of garlic. The dish was then baked in wood-fired ovens until the potatoes were tender, and the creamy sauce had formed a golden crust.
But Gratin Dauphinois is more than just a culinary creation; it's a reflection of the region's history and culture. Dauphiné, once an independent territory ruled by the Dauphin (heir to the French throne), has a legacy steeped in tradition and prestige. As such, Gratin Dauphinois embodies the essence of French gastronomy—simple yet sophisticated, comforting yet refined.
Today, Gratin Dauphinois remains a beloved dish cherished by gourmands and home cooks alike. Its creamy texture and delicate flavours evoke memories of cosy alpine evenings and convivial gatherings. Whether served as a side dish to a hearty roast or as the star of a meatless feast, Gratin Dauphinois continues to captivate palates around the world, a timeless testament to the enduring allure of French cuisine.
