Arteflame Gratin Dauphinois: A Smoky Twist on the Classic French Potato Dish

Gratin Dauphinois is a creamy, cheesy, and comforting French potato dish that's perfect for any occasion. Traditionally baked in the oven, this recipe brings the dish to the Arteflame grill, adding a subtle smoky flavor that enhances the richness of the potatoes and cheese. It's an elegant side dish that pairs beautifully with grilled meats or stands alone as a luxurious treat.

Ingredients

2 lbs Yukon Gold potatoes, thinly sliced
2 cups heavy cream
1 cup whole milk
2 garlic cloves, minced
1/2 teaspoon nutmeg
Salt and pepper to taste
1 1/2 cups Gruyère cheese, grated
1/2 cup Parmesan cheese, grated
2 tablespoons unsalted butter
Fresh thyme leaves for garnish

Instructions

1. Fire Up the Grill

Start by firing up your Arteflame grill, creating a medium heat zone on the flat cooktop. You'll be using this area to cook the gratin slowly, allowing the smoky flavors to infuse the dish.

2. Prepare the Potatoes

Peel and thinly slice the Yukon Gold potatoes, ideally using a mandoline for even thickness. Set the slices aside in a bowl of cold water to prevent browning.

3. Make the Cream Mixture

In a saucepan placed on the flat cooktop, combine the heavy cream, whole milk, minced garlic, nutmeg, salt, and pepper. Bring the mixture to a gentle simmer, stirring occasionally. Remove from the heat and set aside.

4. Assemble the Gratin

Butter a cast-iron skillet or an oven-safe dish generously. Layer the sliced potatoes in the dish, slightly overlapping each slice. Pour half of the cream mixture over the potatoes, then sprinkle with half of the Gruyère and Parmesan cheeses. Repeat with another layer of potatoes, cream, and the remaining cheeses.

5. Cook the Gratin

Place the assembled gratin on the outer edge of the Arteflame flat cooktop, where the heat is moderate. If you have the optional Arteflame Pizza oven, place the skillet in the oven. Alternatively, cover the dish with foil. Cook the gratin for about 45 minutes, or until the potatoes are tender when pierced with a knife.

6. Crisp the Top

Using the Arteflame Pizza Oven, the dish is ready when the dish is bubly and the top is golden brown. When using foil; after 45 minutes, remove the foil from the gratin. Move the dish closer to the center of the grill to increase the heat, and cook for an additional 15-20 minutes, or until the top is golden brown and bubbly.

7. Garnish and Serve

Once the gratin is cooked and the cheese is melted and crispy on top, remove the dish from the grill. Let it cool for a few minutes before garnishing with fresh thyme leaves. Serve the Gratin Dauphinois hot, as a side dish or on its own.

Tips

Choose the right potatoes: Yukon Gold potatoes are ideal for this dish due to their creamy texture and slight sweetness.
Layer evenly: Even layers ensure that the potatoes cook uniformly and absorb the flavors of the cream and cheese.
Grate your own cheese: Freshly grated cheese melts better and gives a smoother texture to the gratin.

Conclusion

This Arteflame Gratin Dauphinois recipe brings a new level of flavor to the classic French dish by adding a smoky twist from the grill. Creamy, cheesy, and perfectly golden, this gratin is a show-stopping side dish that's sure to impress your guests.