By Leslie Brenner
It’s hard to think of a side-dish more luxurious than gratin dauphinois. Not much more than thinly sliced potatoes layered with butter and cream, it’s soft and luscious on the inside, with a gorgeously browned (“gratinée”) crusty top that adds fabulous texture. It’s simple and perfect — the ideal accompaniment to all kinds of roasts and other meats and poultry.
RECIPE: Gratin Dauphinois
Traditionally, the dish is made without cheese, but if you prefer a cheesy version, go ahead and scatter grated Gruyère on top before baking.
Want to learn more about its history? Here’s a deep dive:
READ: “To make a traditional gratin dauphinois, back away from the cheese”
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