I was trying to find a new easy side dish for a simple dinner and I didn’t want to go too far on my flavor palette level. Then I stumbled on a Gratin Dauphinois recipe and I took inspiration from there.
This is similar but it’s certainly not the classic French recipe as I added my Italian touch with mozzarella and Parmigiano cheese. Yes, I love cheese.
The original recipe does not include any kind of cheese, it is simply potatoes cooked in a kind of besciamella sauce and then baked in the oven until it gets a crunchy golden crust on top.
So the procedure is quite the same, I just added few more calories and cheesiness.
If you want to stick with the original Dauphinois, just avoid adding the cheeses.
- 500g (1 lb) Potatoes
- 300ml (1+1/4 cups) Whole Milk
- 125ml (1/2 cup) Heavy Cream
- 1 Mozzarella
- Grated Parmesan cheese
- In a large pan pour the milk and heavy cream and bring to simmer, then add the potatoes previously peeled and sliced. Add the salt, pepper, ground nutmeg and cook for about 5 minutes with low heat.
- Rub the butter all over a casserole or baking dish, then pour half of the potatoes along with the milk and cream. Tear apart pieces of mozzarella cheese with your hands and sprinkle all over the potatoes, then cover with another layer of potatoes and cream.
- As last layer, cover the surface with grated Parmesan cheese for an extra crispy gratin.
- Bake in the oven for about 40 minutes at 180°C (375°F) or until golden on top.
- Serve warm!