Classic Bistro Style Gratin Dauphinois French Gratin Potatoes
Indulge in the timeless elegance of Classic Bistro Style Gratin Dauphinois, a quintessential French gratin potato dish that transforms simple ingredients into a luxurious side worthy of any gourmet table. Paper-thin slices of Russet or Yukon Gold potatoes are bathed in a rich mixture of heavy cream, whole milk, and garlic, with a subtle hint of nutmeg for a touch of warmth. Topped with a generous layer of grated Gruyère cheese, this dish bakes to golden, bubbly perfection, delivering a creamy, fork-tender bite beneath its crisp, cheesy crust. Ideal for dinner parties or cozy family meals, this gratin is a true showstopper that pairs beautifully with roasted meats or a fresh green salad.
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Recipe Information
Ingredients
- 2 pounds Russet or Yukon Gold potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 cloves Garlic cloves
- 1 tablespoon Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
- 1 cup Gruyère cheese, grated
Instructions
Preheat your oven to 350°F (175°C).
Peel the potatoes and slice them into thin, even slices about 1/8 inch thick using a sharp knife or a mandoline slicer. Pat the slices dry with a paper towel to remove excess moisture.
Peel the garlic cloves and cut one in half. Rub the cut side of the garlic over the inside of a 9x13-inch or similar-sized baking dish. Discard the garlic or save it for another use.
Grease the dish with the tablespoon of butter, ensuring all corners are coated.
In a medium saucepan over low heat, combine the heavy cream, whole milk, minced garlic (from the second clove), salt, black pepper, and nutmeg (if using). Gently heat the mixture, stirring occasionally, until warm but not boiling. Remove from heat.
Layer half of the potato slices in the prepared baking dish, overlapping slightly to ensure even coverage.
Pour half of the warm cream mixture over the potatoes, then sprinkle with half of the grated Gruyère cheese.
Add the remaining potato slices in a second layer, followed by the rest of the cream mixture and the remaining Gruyère cheese on top.
Cover the baking dish tightly with aluminum foil and place it on the center rack in your preheated oven.
Bake for 60 minutes covered, then remove the foil and bake for an additional 20-30 minutes or until the top is golden and bubbly and the potatoes are fork-tender.
Remove the gratin from the oven and let it rest for 10 minutes before serving to allow the flavors to meld. Enjoy!
Nutrition Facts
Calories |
3010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.3 g | 279% | |
| Saturated Fat | 129.4 g | 647% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 3467 mg | 151% | |
| Total Carbohydrate | 172.1 g | 63% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 18.6 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 1556 mg | 120% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 3751 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
