Gratin Dauphinois Classic French Potatoes Baked in Cream
Indulge in the creamy decadence of Gratin Dauphinois, a classic French potato dish that's the epitome of comfort food elegance. This timeless recipe features thinly sliced Russet potatoes baked to tender perfection in a luscious mixture of heavy cream, whole milk, and fragrant garlic, with a hint of fresh thyme and nutmeg for an aromatic touch. Topped with optional Gruyère cheese for a golden, bubbly finish, this dish boasts rich flavors and a velvety texture. Perfect as a side dish for roasted meats or a crisp salad, Gratin Dauphinois is ideal for both cozy family dinners and sophisticated gatherings. Easy to prepare with just 20 minutes of prep, this baked French potato classic will bring a touch of elegance and indulgence to your table.
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 cloves Garlic
- 1 tablespoon Unsalted butter
- 1 teaspoon Fresh thyme
- 1 pinch Nutmeg, freshly grated
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Gruyère cheese, grated (optional)
Instructions
Preheat your oven to 375°F (190°C).
Peel the potatoes and slice them thinly (about 1/8 inch thick) using a mandolin or a sharp knife. Place the slices in a large bowl of cold water to prevent browning as you work.
Peel the garlic cloves, cut one in half, and rub the cut sides over the interior of a 9x13-inch baking dish. Discard the garlic or save it for another use. Grease the dish with the butter.
In a medium saucepan, combine the heavy cream, whole milk, the remaining minced garlic, thyme, nutmeg, salt, and black pepper. Heat gently over low-medium heat for 5 minutes, stirring occasionally, to allow the flavors to meld. Do not let the mixture boil.
Drain the sliced potatoes and pat them dry with a clean kitchen towel. Arrange half the potato slices in an overlapping layer in the prepared baking dish.
Pour half of the cream mixture evenly over the potatoes. Add the remaining sliced potatoes on top in a second overlapping layer, then pour the rest of the cream mixture over the top.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown.
If using Gruyère cheese, sprinkle it over the top and bake for an additional 5-10 minutes, until melted and bubbly.
Let the gratin rest for 10 minutes before serving to allow it to set. Serve warm as a side dish to roasted meats, poultry, or a crisp green salad.
Nutrition Facts
Calories |
2977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.2 g | 254% | |
| Saturated Fat | 118.3 g | 592% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 3141 mg | 137% | |
| Total Carbohydrate | 213.6 g | 78% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 22.4 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1024 mg | 79% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 5538 mg | 118% | |
*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.
