Gratin Dauphinois
Indulge in the timeless elegance of Gratin Dauphinois, a classic French dish that transforms simple ingredients into pure decadence. This baked potato gratin features tender layers of thinly sliced Russet potatoes bathed in a luscious blend of heavy cream, whole milk, and a hint of garlic, infused with nutmeg for subtle warmth. A crowning layer of melted Gruyère cheese finishes it off, delivering a golden, bubbly crust that’s impossible to resist. Perfect for special occasions or as a comforting side dish, this recipe brings rustic sophistication to any table. With minimal prep and a rich, creamy texture, Gratin Dauphinois is a must-try for lovers of traditional French cuisine or anyone seeking the ultimate potato indulgence.
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 cloves Garlic
- 2 tablespoons Unsalted butter
- 0.25 teaspoon Nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Grated Gruyère cheese
Instructions
Preheat your oven to 350°F (175°C).
Peel the russet potatoes and thinly slice them, about 1/8 inch thick. Use a mandoline slicer if available for uniform slices.
Peel and crush the garlic cloves. Rub the inside of a baking dish (about 9x9 inches) with the crushed garlic, then butter the dish generously.
In a medium saucepan, combine the heavy cream, whole milk, remaining garlic, nutmeg, salt, and pepper. Heat the mixture over medium heat until it just begins to simmer. Remove from the heat.
Arrange a layer of potato slices in the prepared baking dish, slightly overlapping them. Pour a portion of the cream mixture over the potatoes to just cover them.
Continue layering the potatoes and cream mixture until all the potatoes are used, finishing with a layer of the cream.
Dot the top of the potatoes with the remaining butter.
Cover the baking dish with aluminum foil and bake for 60 minutes.
Remove the foil from the dish, sprinkle the grated Gruyère cheese evenly over the top of the potatoes.
Return the dish to the oven and bake, uncovered, for an additional 15 minutes or until the top is golden brown and crispy.
Let the gratin stand for at least 10 minutes before serving to allow the layers to set.
Serve in slices, enjoying the creamy texture and rich flavors of this traditional French dish.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 452 mg | 20% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 3.6 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 256 mg | 20% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 852 mg | 18% | |
*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.
