Gratin Dauphinois

Christmas Eve dinner with our Aunt Patty has been an event we look forward to each year. She is an incredible chef and hostess. This year I was able to help her in the kitchen to learn her recipes that she has been making for many years. I was surprised on how simple each dish was to make! The biggest key to a successful dinner party is timing, patience and organization.

IMG_3397There are many dishes in her holiday meal and I will post each separately but categorize them under the menu “Holiday Meal” so that you can find them with ease.

Original recipe by Margery Katz

This dish is a speciality of Grenoble, a town bordering the Alps. Here leftover Gratin Dauphinois is eaten without reheating, accompanied by a green salad, seasoned with oil, vinegar and a generous amount of chopped garlic.

Gratin Dauphinois

  • Servings: 6-8
  • Difficulty: Easy
  • Print



  • 2 lbs. boiling potatoes (peeled)
  • 2 cups milk
  • 1 1/2 cups cream
  • 2 cloves garlic (minced)
  • 3/4 tsp salt
  • 1/2 tsp white pepper (freshly ground)
  • 1 cup grated Gruyère cheese (2 ounces)


  • Preheat oven to 400 degrees
  • Peel potatoes, wash and dry thoroughly (do not soak them)
  • Use a mandolin and slice them into 1/8 inch thick discs
  • In a large sauce pan, add potatoes, milk, cream, garlic, salt and pepper and bring to a moderate heat with a wooden spoon
  • Remove pan from heat and pour the mixture into a well buttered gratin or shallow baking dish.
  • Sprinkle the grated cheese over the mixture
  • Bake for about one hour
  • Remove from oven and check that potatoes are done when a knife can pierce into a potato easily
  • The top should be nicely browned
  • Serve hot!


Broccoli and Baby Dutch Potatoes with Garlic

Here is an easy side dish you can serve alone or with a protein of your choice.

Broccoli and Baby Dutch Potatoes with Garlic

  • Servings: 4-6
  • Difficulty: Easy
  • Print



  • 2-3 stalks of organic broccoli (cut)
  • 10-12 medium organic Dutch baby potatoes (sliced into discs)
  • 3 cloves garlic (minced)
  • Salt and pepper
  • 1/2 lemon juice
  • 1 tbsp olive oil


  • Wash and clean broccoli, for the stalk, peal and slice into discs
  • Wash and slice potatoes into discs
  • In a large pan boil water
  • Add broccoli and blanch for 1 minute, set aside
  • In a large pan, heat olive oil
  • Add garlic and potatoes and cook until golden brown
  • Add broccoli
  • Add salt and pepper
  • Cook until soft
  • Add lemon juice at the end for flavor
  • Serve hot

Garlic Mashed Potatoes with Chives

I love mashed potatoes but I don’t eat them often. While taking the class on pumpkin and pork stew, our teacher taught us this very simple recipe for amazing potatoes. I think I’ll make these for thanksgiving this year!

Garlic Mashed Potatoes with Chives

  • Servings: 4
  • Difficulty: easy
  • Print



  • 3 pounds of Golden Yukon potatoes
  • 8 oz of heavy cream
  • 4 oz of milk
  • 20 pieces of garlic (pealed)
  • 1 tablespoons of chopped fine chives
  • 1/2 stick of butter
  • 1 sprig of thyme


  • In a sauce pan, simmer the milk, cream, thyme and garlic pieces for 45 minutes until the garlic is soft. Mash the garlic into small pieces or push them through a wire strainer and add butter and a pinch of salt.
  • In a steam pot add potatoes and steam until soft (about 20 – 25 minutes). Steaming will make the potatoes less watery and fluffy.
  • Remove potatoes and push through a ricer into a bowl. (this is important)
  • Add the milk mixture and blend well.
  • Add chives and mix thoroughly
  • Add more salt or milk if needed for taste and consistency