Authentic home cooking from France, with US measurements. 
Lightened Dauphinoise Potato Gratin
Dauphinoise potato gratin is so delicious, and it's even better when it's lightened up so you can enjoy it twice as much without the guilt!
Lightened Dauphinoise Potato Gratin
Dauphinoise potato gratin is so delicious, and it's even better when it's lightened up so you can enjoy it twice as much without the guilt!
Open in Cookpad AppSteps
- 1
Preheat your oven to 350°F (180°C). Peel and wash the potatoes. Save the peels to make potato chips—see the attached recipe.
- 2
Using a food processor with a slicing blade, thinly slice the potatoes.
- 3
In a baking dish, place the potatoes with a little water at the bottom to prevent sticking. Season with salt and pepper. You can add Herbes de Provence and garlic powder if you like. Bake for 20 minutes at 350°F (180°C).
- 4
Meanwhile, make the béchamel sauce. In a saucepan, combine the cornstarch, milk, nutmeg, salt, and pepper. Cook over medium heat, whisking constantly, until thickened, about 9 minutes.
- 5
Remove the potatoes from the oven. Pour the béchamel sauce over the potatoes. Bake for another 20 minutes at 350°F (180°C). Then sprinkle the shredded Swiss cheese on top and broil for 5 minutes until golden brown.
- 6
A real treat!
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