Classic potato gratin with cheese is a creamy, layered dish baked to a golden, crispy cheese crust — the perfect side for a romantic Valentine's dinner. This dish comes from French cuisine (gratin dauphinois) and features delicate, thin slices of potatoes immersed in an aromatic cream-garlic sauce, interspersed with layers of melted cheese. Serve as a side to roasted meat, steak, or roasted vegetables; it pairs wonderfully with red wine and a simple green salad. Flavor profile: creamy texture, subtle garlic-nutmeg aroma, salty cheese notes, and a golden, slightly crispy surface. Visually: the layers of potatoes create an elegant, rustic pattern, and the browned crust adds an appetizing contrast.
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Preheat the oven to 180°C (if using a fan oven, set it to 160°C). Choose a baking dish: rectangular 20x20 cm or round with a diameter of about 24 cm — the capacity should hold about 800 g of potatoes in several thin layers.
Peel the potatoes and rinse them under cold water. Using a mandoline or a sharp knife, slice the potatoes into very thin slices about 2–3 mm thick. Do this on a cutting board, holding the potato steady with one hand while guiding the slices evenly with the other. After slicing, keep the slices in cold water to remove excess starch.
Grate the cheese on a coarse grater. Set aside about 50 g of cheese for sprinkling on top, and use the rest (about 100 g) to divide between the layers of potatoes.
Peel and finely chop or press the garlic through a garlic press. In a medium saucepan, melt 20 g of butter over low heat (about 1–2 minutes) until it stops foaming — do not let it brown. Add the garlic and sauté, stirring, for 20–30 seconds until it becomes fragrant (do not brown). Pour in the cream and milk, heat over medium heat, stirring, until it starts to gently boil (small bubbles at the edges) — about 3–4 minutes. Remove from heat and season with salt (about 2 pinches of the 3 planned), freshly ground pepper, and optionally a pinch of freshly grated nutmeg (1 pinch). The sauce should thicken slightly and have a velvety consistency.
Grease the bottom and sides of the dish with 10 g of butter (use a brush or paper towel). Arrange the first layer of potato slices so that they overlap in a nice pattern (each slice covers half of the previous one). Lay the layers about 3–4 mm thick: after every 2–3 layers, lightly salt (about 1 pinch per layer), pepper, and sprinkle a thin layer of cheese (about 25–30 g evenly distributed). Continue until you run out of potatoes; cover the last layer with a cream and milk mixture so that the sauce reaches about 2–3 mm below the edge of the dish.
Pour the remaining sauce evenly over the arranged potatoes. Sprinkle the top with the remaining grated cheese (about 50 g). If you want to achieve extra aroma and browning, place a few small pieces of the remaining butter (about 10 g) on top. Cover the dish with aluminum foil or a lid to prevent excessive browning during the initial baking stage.
Place the covered dish in the preheated oven. Bake covered for 40 minutes at 180°C (160°C with fan). After 40 minutes, remove the foil and continue baking for another 15–20 minutes, until the top is golden and bubbling. Total baking time: 55–60 minutes.
Remove the casserole from the oven and let it sit for 10–15 minutes to allow the sauce to thicken slightly — this will make it easier to cut the portions. Before serving, optionally sprinkle with fresh thyme leaves (sprinkle 1–2 teaspoons of small leaves from 1 bunch). Cut the portions with a spatula and serve hot as a side dish.
Gratin dauphinois comes from the Dauphiné region in France; it was traditionally made with raw potatoes and cream without cheese (cheese was added later as a local modification). The name 'gratin' refers to the golden, baked surface.
Serve hot directly from the dish or portion onto warmed plates; pair with roasted steak, roasted chicken, or braised vegetables. For a balancing freshness, add a simple arugula salad with a light vinaigrette. A red wine with moderate tannins (e.g., Merlot) or a full-bodied white (e.g., Chardonnay) will be a perfect complement.
Store in the refrigerator covered with plastic wrap or in an airtight container for up to 2–3 days. To reheat: preheat the oven to 160–170°C and bake for 20–25 minutes until the inside is hot and the top is golden brown; individual portions can also be reheated in the microwave (about 2–3 minutes), but loss of crispiness may occur. Freezing the dish is not recommended (texture change of the potatoes and sauce).
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