Try your hand at recreating Gratin Dauphinois, a delicious side dish originated from the Dauphine region of France. Crispy edges, rich garlic flavor, and the satisfying texture of creamy, tender potatoes come together to create this luxuriously indulgent Culinary Arts Kitchen recipe.
- 2 cups heavy cream
- 1 bay leaf
- 1½ teaspoons kosher salt
- ½ teaspoon freshly
- ground white pepper
- 2 cloves garlic
- 1½ pounds russet potatoes, peeled and thinly sliced
Preheat the oven to 325°F/163°C. Grease 4 individual gratin dishes with butter. Line a sheet pan with foil or parchment paper.
In a large Dutch oven over medium heat, combine the cream, bay leaf, salt, pepper and garlic and heat to just below a simmer. Add the potatoes and poach until slightly softened but not fully cooked, about 15 minutes. Do not allow the cream to boil. Divide the potatoes among the gratin dishes and remove the bay leaf and garlic from the cream. Pour in enough cream to just cover the top of the potatoes.
Place the gratin dishes on the prepared pan and bake until the potatoes are lightly browned on top and fork tender, about 20 minutes. Remove from the oven and let rest for 5 minutes before serving.
Recreate the Gratin Dauphinois recipe and share your take on social media using #RegentConnects and tag Regent Seven Seas Cruises on Facebook, Instagram and Twitter. Learn more about our state-of-the-art Culinary Arts Kitchen courses aboard the luxurious Seven Seas Explorer® and Seven Seas Splendor™.