Its glamorous reputation as the side dish of choice at expensive steak houses is rather ironic, since the ingredients for potato gratin are certainly pretty basic and there’s not a lot of culinary technique and skill needed to make it. As a result, potato gratin is a dish that can suit any occasion – the expensive steakhouse on a Saturday night.. or your rustic kitchen table on a Wednesday evening with the family.
Potato gratin is also known in France as Pommes Dauphinoise, named after the Dauphiné region of France, which is known for gratin dishes of all kinds. We often think of gratin dishes as having a lot of cheese on top, browned under a broiler, but in actuality there is no cheese in classic Pommes Dauphinoise. The potatoes and cream bake in the oven and a light crust is formed simply by the top browning as it cooks. I love the salty flavor of Parmesan cheese and cheat a little from the classic recipe by adding it on top of the gratin in this recipe.