Gratin Dauphinois
Classic French potato gratin baked with cream, garlic, and cheese until golden and bubbly.
20 mins
Prep Time
60 mins
Cook Time
6
Servings
Ingredients
- 2 lbs Yukon Gold potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 1 1/2 cups Gruyère cheese, grated
Nutrition Facts
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Instructions
Preheat oven to 350°F (175°C). Butter a large baking dish (about 9x13 inches).
In a saucepan, combine heavy cream, milk, minced garlic, salt, pepper, and nutmeg. Heat over medium until warm but not boiling.
Layer half of the sliced potatoes evenly in the baking dish. Pour half of the cream mixture over the potatoes.
Sprinkle half of the grated Gruyère cheese over the first layer of potatoes.
Repeat with the remaining potatoes, cream mixture, and cheese.
Bake for 60 minutes or until the top is golden brown and the potatoes are tender when pierced with a knife.
Let rest for 10 minutes before serving to allow the gratin to set.
Chef's Tips
- Potato Slicing: Use a mandoline for uniformly thin slices to ensure even cooking.
- Cheese Options: Substitute Gruyère with Emmental or Comté for a slightly different flavor.
- Herb Addition: Add a sprinkle of fresh thyme between layers for extra aroma.
- Make Ahead: Assemble the gratin a day ahead and refrigerate. Bake just before serving.
- Crispy Top: For extra browning, broil for the last 2-3 minutes, watching carefully to prevent burning.
