France · Vegetable and Mushroom Dishes · Vegetarian
Baked Potatoes with Cheese
Known in France as Gratin Dauphinois — layers of thinly sliced potatoes baked in cream with garlic and cheese (gruyère or emmental), creating a delicate, creamy texture inside and a crispy golden crust on top.
48 min 480 kcal 7 serves Medium🌿Vegetarian🇫🇷France★★★★★4.6· 5 reviews
Ingredients
ServingsMetric
- 1 clovegarlic
- 30 gvegetable oil
- 1 kgpotatoes
- 140 mlcream
- 180 ghard cheese
- 90 gbutter
- to tastesalt and pepper
Method
- Peel and crush the garlic clove with a knife. Peel and thinly slice the potatoes. Cut the butter into very small cubes.
- Preheat the oven to 200°C. Rub the garlic clove on the bottom and walls of the baking dish. Coat the walls and bottom liberally with vegetable or olive oil.
- Spread half of the potato slices on the bottom of the dish. Sprinkle with salt, pepper, cheese and pieces of butter. Layer the remaining potatoes and sprinkle with the remaining cheese, butter, salt and pepper.
- Carefully pour the cream around the edges of the dish, around the stacked potatoes.
- Bake for 30-40 minutes until the potatoes are soft and the cheese crust is golden brown. When serving, garnish with fresh herbs.
FAQ
No — that's the key difference between gratin and other potato bakes. Raw potato slices are arranged in the dish and covered with cream: they cook through in the oven, absorbing the creamy sauce. Pre-boiling makes them fall apart and lose their structure.
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Comments (1)
Start potatoes in cold salted water for baked potatoes with cheese. Hot water cooks the outside before the heat reaches the center, giving you mushy exteriors around raw cores. Cold start means even cooking throughout.