Gratin Dauphinois Cheese Cream Potatoes
Indulge in the rich, velvety layers of our Gratin Dauphinois Cheese Cream Potatoes, the ultimate comfort food that brings a touch of French elegance to your table. This decadent dish combines thinly sliced Russet potatoes with a luscious blend of heavy cream, whole milk, and the subtle infusion of garlic. Each layer is generously sprinkled with nutty Gruyère and sharp Parmesan cheeses, creating a golden, bubbly topping that’s irresistibly crispy. Perfectly seasoned with black pepper and a hint of nutmeg, this recipe bakes to perfection, filling your kitchen with an irresistible aroma. Whether served alongside a roast or enjoyed as a hearty standalone dish, this flavorful gratin is guaranteed to delight your taste buds and impress your guests with its creamy, cheesy goodness!
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Recipe Information
Ingredients
- 1.5 kg Russet potatoes
- 500 ml Heavy cream
- 250 ml Whole milk
- 150 g Gruyère cheese
- 50 g Parmesan cheese
- 2 Garlic cloves
- 15 g Unsalted butter
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Nutmeg (optional)
Instructions
Preheat your oven to 160°C (320°F).
Peel the potatoes and slice them thinly (approximately 3-4 mm thick) using a mandoline or a sharp knife. Place them in a bowl of cold water to remove excess starch, then drain and pat dry.
Combine the heavy cream, milk, salt, pepper, and nutmeg (if using) in a saucepan. Peel and slightly crush the garlic cloves and add them to the mixture. Heat gently over medium heat until just warm, then remove from heat. Let the mixture sit for a few minutes to infuse the flavor of the garlic.
Grease a large baking dish with the unsalted butter. Arrange half the potato slices in overlapping layers in the dish.
Pour half of the cream mixture over the potatoes, straining out the garlic pieces. Sprinkle a third of the grated Gruyère cheese over the layer.
Add the remaining potato slices in a similar overlapping pattern. Pour the remaining cream mixture over the top and sprinkle with another third of the Gruyère cheese.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 60 minutes.
After 60 minutes, remove the foil and sprinkle the remaining Gruyère and all of the Parmesan cheese evenly over the top.
Increase the oven temperature to 200°C (400°F) and bake uncovered for an additional 20-30 minutes, or until the top is golden and bubbly.
Let the gratin rest for at least 10 minutes to set before serving. Serve warm as a side dish or standalone main dish.
Nutrition Facts
Calories |
2764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.8 g | 322% | |
| Saturated Fat | 149.8 g | 749% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 4019 mg | 175% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 13.1 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 2298 mg | 177% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 552 mg | 12% | |
*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.
