Gratin Dauphinois

Name: Gratin Dauphinois
Prep time: 10 min
Cook time: 20 min
Yield: 4 to 6 servings
Cuisine: French Menu
Ingredients: Potatoes — 1 kg; Onion — 1; Cream — 300 ml; Water — As required; Salt — To taste; Black Pepper — To taste; Fresh Thyme — 1 sprig; Anchovies — 3; Garlic — 1 clove; Nutmeg — ¼; Parmesan Cheese — 50 g

This quick-cook dauphinoise offers all the creamy, oozy, and indulgent comfort of the classic French original but is significantly faster to prepare. Thinly sliced potatoes and onions are simmered on the hob with a rich cream and parmesan base before being finished in the oven, creating a beautifully golden, bubbling, and gnarly crust with a tender, melt-in-the-mouth middle that is simply irresistible.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 20 minutes

Servings: 4 to 6

Notes:

Using a food processor to thinly slice the potatoes and onions saves significant time and ensures consistency, which is vital for the potatoes to cook through evenly and absorb the cream properly.

The addition of anchovies might be unconventional but is the secret to a deep, savoury saltiness that makes the dish truly special; they dissolve completely during the cooking process and are not detectable as individual pieces.

Cooking the potatoes on the hob with a splash of boiling water initially is a clever shortcut that dramatically reduces the total oven time while ensuring the potatoes become perfectly tender and creamy.

Grated nutmeg and a generous amount of parmesan cheese provide the classic flavour profile, adding depth and a lovely, nutty contrast to the richness of the cream base.

For the ultimate finish, place the dish under the grill or in a hot oven without the foil for the final few minutes to achieve a beautifully golden, 'gnarly', and bubbly crust that provides a wonderful crunch against the soft interior.

Prepare Vegetables
Thinly slice the peeled potatoes and onions using a food processor to ensure consistent, quick-cooking results.

Combine
Place the sliced potatoes and onions into a tray, then add salt, pepper, cream, thyme, anchovies, garlic, nutmeg, and parmesan, followed by a splash of boiling water.

Simmer
Cover the tray with tin foil, place on the hob, and bring to a boil; lower the heat and cook for 6 minutes to soften the potatoes rapidly.

Bake
Remove the foil, sprinkle additional parmesan over the surface, and place into a preheated oven at 200°C to bake until golden, bubbling, and crispy.

Serve
Remove from the oven once the top is perfectly coloured and serve immediately while still hot and creamy.