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Potatoes Dauphinois

Potatoes Dauphinois

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Serves 8.
By Dennis W. Viau; modified from several recipes.

Dauphinois is a gratin potatoes dish in which the eggs and cream make a savory custard. This is a mildly flavored side dish that goes well with a holiday or Sunday roast. Gratin is a French term that means “browned on top.” These will brown in the oven, especially if topped with a little cheese. Additional browning can be done under the broiler.


2¼ pounds (1 kg) potatoes
4 tablespoons butter
2 large eggs
2 tablespoons milk (approximately)
1 teaspoon salt
1½ cups (350ml) warmed milk or cream
4 tablespoons (2 oz./57g) whole butter
Freshly ground black pepper
1/8 teaspoon ground nutmeg
2 cloves garlic (optional), minced
2 ounces (57g) Gruyère, shredded


Peel and thinly slice (1/8 to 1/4 inch/3 to 6mm) the potatoes. Arrange the slices in a buttered shallow baking dish, distributing evenly. Some potato slices can be arranged on top in a scallop pattern for presentation.

Heat the oven to 425°F (220°C) with a rack in the upper third.

Combine the 2 eggs and 2 tablespoons of milk; mix thoroughly with a whisk. Add the warmed milk (or cream), salt, pepper, nutmeg, and optional garlic. Whisk to combine.

Pour the milk mixture over the potatoes. Sprinkle the Gruyère on top, then dot the top with knobs of butter.

Bake 50 to 60 minutes on the upper rack until browned. If browning too quickly, the top can be protected with foil during the latter period of baking.

Remove from the oven and let rest 10 to 15 minutes, then serve hot.