Gordon Ramsay Potato Dauphinoise
Gordon Ramsay's Potato Dauphinoise is a dish that has transformed the way I view and prepare potatoes.
This classic French side dish is elevated by Ramsay's meticulous approach to cooking, resulting in layers of thinly sliced potatoes, enveloped in a rich, creamy garlic-infused sauce, and baked to perfection with a golden, crispy top.
It's a luxurious addition to any meal that I've found to be both impressive to guests and deeply comforting.
Ingredients
- 2 lbs about 900g of potatoes (preferably a starchy variety like Yukon Gold or Maris Piper), thinly sliced
- 2 cups about 500ml of heavy cream
- 2 garlic cloves minced
- 1 small onion finely sliced
- Nutmeg grated (to taste)
- Salt and freshly ground black pepper
- 1 cup about 100g of grated cheese (Gruyère works beautifully)
- Butter for greasing
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C).
- Prepare the Cream Mixture: In a saucepan, combine the heavy cream, minced garlic, sliced onion, a pinch of grated nutmeg, salt, and pepper. Bring to a simmer, then remove from heat.
- Layer the Potatoes: Grease a baking dish with butter. Arrange a layer of thinly sliced potatoes at the bottom, then pour over some of the cream mixture. Sprinkle with a portion of the grated cheese. Repeat the layering process until all the potatoes and cream mixture are used, finishing with a layer of cheese on top.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for about 1 hour. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and crispy.
- Rest: Let the dish rest for a few minutes before serving to allow the sauce to thicken slightly.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the dish in a freezer-safe container for up to a month. Thaw in the refrigerator overnight before reheating.