Potato Love: Gratin Dauphinois

This was an amazing side dish that accompanied grilled chicken and spinach salads for hubby and me. Gratin Dauphinois is French gratin potatoes made with Beaufort cheese (which is French Gruyere) and a lot of heavy cream. I had 5 ounces of Swiss Gruyere and a vision for a healthier version of this fabulous French dish.

For traditional Gratin Dauphinois you would use a lot more butter and there wouldn't be a roux. Instead the butter and cheese is layered throughout the potatoes. I like my cheese ultra creamy so I just made a quick roux, which actually stretches your cheese quite a bit if you don't have enough for all the potatoes! 

Gratin Dauphinois

• 2 pounds yellow sweet potatoes, very thinly sliced
• 1 clove garlic, cut in half
• 2 tablespoons butter
• 2 tablespoons flour
• 1 pint whipping cream
• 5 ounces Gruyere cheese (Beaufort if you can find it! Albertsons has Swiss Gruyere not French)
• black pepper, to taste

Preparation & Cooking Instructions:

Preheat oven to 425 F and using a mandolin slicer, slice the 2 lbs. potatoes. Once your potatoes are ready to go, completely rub your casserole dish with the clove of garlic and put down one layer of potatoes. In a medium sauce pan over medium heat add the flour and butter to make your roux. Once the flour has cooked out add the pint of whipping cream and cook until thickened. Once thick, remove from heat and stir in your cheese (minus the reserved amount) and black pepper.

Stir or whisk until combined and super creamy. If you're layering, pour over potatoes, add another layer of taters, add more cheese, etc. Bake in oven for 30 minutes then give another stir. Cook another 10 minutes or so or until potatoes are super tender. Top with reserved Gruyere cheese and pop under the broiler on high for just a couple of minutes. Let set for 10 minutes before serving, top with flat leaf parsley.