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When I was living in Silicon Valley, whenever our social group had a potluck, Pascal, my dearest French girlfriend, arrived with fabulous French main and dessert dishes made from scratch. There was never a leftover to take home at the end. Pascal is one of those home cooks who doesn’t measure or compromise ingredients and always creates masterpieces. When I ask for recipes, she has to document from memory and e-mail them to me. She has a magic touch. I can never make it the way she does. This is a very simple yet tasty recipe I learned from Pascal, with a little twist of mine, using less cream.
Red Potato Gratin Dauphinoise
4 large red potatoes, peeled and sliced no thicker than 1/8” slices
1 clove garlic, extra-finely minced
salt & pepper to taste
5 Tbsp heavy whipping cream
3 Tbsp water
- Place rack on middle oven shelf and preheat oven to 375F.
- In an oven-safe casserole dish (I used 9”L x 5”W x 3”D Pyrex) add 1 Tbsp heavy cream.
- Split sliced potatoes into three batches and divide minced garlic in two.
- Layer first batch of sliced potatoes, sprinkle with salt, pepper and one batch of garlic and pour 1 Tbsp of heavy cream. Repeat in same order and finish with last batch of sliced potatoes.
- Pour remaining 2 Tbsp of heavy cream all over, add water in corners and cover with foil. Bake for 60 minutes.
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Heaven… did you ever have this on Princess??? Divine!
This is so simple and a great side for meat dishes.
I also love red potatoes but I prefer to wash them reallyw ell & scrub them & leave the red peel on, from time to time! A tasty dish! Yummy!
Hi Sophie, I totally agree with keeping the skin on. That is where the best nutrition are, and I think it adds visually too.
I’ve seen many recipes for dauphinoise potato but haven’t around to trying it yet… your recipe has inspired me
Very good! This one is basic and I tried to tone down on the cream. Enjoy!
Fae.
I LOVE potatoes Fae! In all shapes and forms! I have had them cooked in many different ways, but I have yet to have them a la Dauphinoise. Will definitely have to try this!! Thanks for sharing.
I love potatoes too and especially this recipe. It’s authentic recipe uses lots-and-lots of heavy cream (at least more than twice the amount I have specified). With this recipe I tried to make it with low’er’ calories. Now you give it a twist with your creativity.
I am glad you are using the authentic recipe: no cheese!
That’s exactly what Pascal would say! Are you French GreedyFrog?
I love potato bake (as we call it here!)…one of my favourite dishes. Your friend, Pascal, sounds like an amazing cook!
Pascal the amazing cook really uses her kitchen! No matter what time you visit her, she serves you some delicious French creations. I love Pascal!
Yum! This looks really good. I would love to be able to cook without measuring my ingredients.
Beleive me, Sweet One, you will someday, not long from now.
Fae.
It looks delicious!
Thank you, Sibella.
They say a lot of good things are coming out of the Silicon Valley and you are one of them Fae with this great recipe. I love Red Potato Gratin and the twist you always give your recipes making them your own!!
Thanks for sharing Fae. Chef Randall
Randall, you are too much!
))) Thank you very much. Your blog is very informative. 
Oh Fae, I have red potatoes and whipping cream!! This looks so good
Bookmarked!!
I made if low’er’ calorie, so please give it a try.
Love potato gratin, your recipes are so versatile and delicious.
This is an easy one. Thank you, Suzanne.
Love the tip to replace some cream with water. That’s smart thinking!
Thank you. With milk it boiled over… water worked better!
This is such a delicious way of serving potatoes.
I think so too. And so easy to make.