Gratin Dauphinois Aussie Style
Indulge in the ultimate comfort food with this Aussie twist on the classic Gratin Dauphinois. This creamy and cheesy potato bake layers velvety slices of russet potatoes with a spiced cream sauce, infused with garlic, nutmeg, and a hint of smoked paprika for added depth. Topped with golden-bubbly cheddar cheese and a sprinkle of fresh parsley, it's a hearty, melt-in-your-mouth side dish perfect for family gatherings or special occasions. With its rich flavor and velvety texture, this baked potato gratin brings a modern Australian flair to a French classic, and it's easy to prepare with just 20 minutes of prep time. Serve it alongside roasted meats or a fresh green salad for an unforgettable meal.
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Recipe Information
Ingredients
- 6 medium russet potatoes
- 500 ml heavy cream
- 250 ml milk
- 150 grams cheddar cheese
- 2 cloves garlic
- 20 grams butter
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons nutmeg
- 0.5 teaspoons smoked paprika
- 2 tablespoons parsley
Instructions
Preheat your oven to 160°C (320°F). Grease a large baking dish with butter and set aside.
Peel the potatoes and slice them very thinly (around 2-3 mm thick) using a mandoline or a sharp knife.
In a medium-sized saucepan, combine the heavy cream, milk, minced garlic, salt, black pepper, nutmeg, and smoked paprika. Heat the mixture over low-medium heat until it’s warm (do not boil), then remove it from heat.
Layer one-third of the sliced potatoes into the prepared baking dish, overlapping slightly. Pour one-third of the cream mixture over the potatoes, then sprinkle a handful of grated cheddar cheese.
Repeat the layering process two more times, ending with the cream mixture on top. Reserve a small handful of cheese for later.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 75 minutes, until the potatoes are tender when pierced with a knife.
Remove the foil, sprinkle the reserved cheddar cheese over the top, and increase the oven temperature to 200°C (390°F). Bake for another 10-15 minutes, or until the cheese is golden and bubbly.
Garnish with freshly chopped parsley before serving. Allow the dish to rest for 5-10 minutes before slicing.
Nutrition Facts
Calories |
3513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.6 g | 291% | |
| Saturated Fat | 134.0 g | 670% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 677 mg | 226% | |
| Sodium | 5132 mg | 223% | |
| Total Carbohydrate | 260.3 g | 95% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 25.0 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 1048 mg | 81% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 6704 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
