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Gratin Dauphinois


  • 3  tablespoons unsalted butter, room temperature, plus more for baking dish

  • 3 pounds (8 to 10 small) Yukon gold potatoes

  • 2 Tbsp Chinese chives, chopped

  • 2 sprigs Fresh thyme

  • 1 large shallot, minced (optional)

  • 1 1/4 cups dark beef stock

  • 1 cup heavy cream

  • 1 1/2 teaspoons coarse salt

  • 1/4 teaspoon freshly grated nutmeg

  • 2 tsp white pepper

  • 4 Tbsp sour cream for the top

  • 3 ounces Gruyere cheese, finely grated (about 1 cup)

  • 1 ounce Parmesan cheese, grated




  • Step 1
    Preheat the oven to 400 degrees, with a rack in the center. Generously butter a 9-by-12-inch glass baking dish. Peel potatoes, and slice into 1/8-inch-thick rounds. Place slices in a bowl of cold water as you go to prevent discoloration.


  • Step 2
    In a medium saucepan, combine beef stock, heavy cream, salt, white pepper, nutmeg, and thyme sprigs. Bring just to a simmer over medium heat, and pour into the greased baking dish. Discard thyme sprigs. Add the chinese chives, mix to the liquid.


  • Step 3
    In a sauté pan melt 1 tablespoon of butter. Sweat the chopped shallot until lightly golden. Set aside. 


  • Step 4

Drain potatoes in a colander,dry them with a towel and transfer to the baking dish. Using a large spoon, toss half the potatoes with milk mixture pressing down gently to distribute the potato slices evenly. Add the shallot evenly on the surface.Dot with butter, distributing evenly over the entire surface. 

Add the remaining potatoes and liquid, dot with butter and sprinkle with cheese.


  • Step 5
    Place in oven; bake until potatoes can be pierced with a fork and top is brown, 50 to 60 minutes. Serve immediately.

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