Gratin Dauphinois Inspired by Julia Child
Experience the timeless elegance of French cuisine with this Gratin Dauphinois inspired by Julia Child. This indulgent potato casserole is made with layers of thinly sliced russet potatoes bathed in a luxurious blend of heavy cream, whole milk, and a hint of ground nutmeg for warmth. Each layer is generously sprinkled with nutty Gruyère cheese, creating a golden, bubbly topping that’s irresistibly creamy underneath. With a garlic-infused baking dish and perfectly seasoned potatoes, this classic side is baked to perfection for a melt-in-your-mouth texture. Ideal for entertaining or elevating your weeknight dinner, this gratin pairs beautifully with roasted meats or a crisp green salad.
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 1 clove Garlic
- 1 tablespoon Unsalted butter
- 2 cups Heavy cream
- 1 cup Whole milk
- 1 cup Gruyère cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Ground nutmeg
Instructions
Preheat your oven to 375°F (190°C).
Peel the potatoes and slice them thinly into 1/8-inch rounds using a sharp knife or mandoline. Place them in a bowl of cold water to prevent discoloration.
Rub the inside of a 2-quart baking dish with the cut side of a garlic clove, then grease the dish with the unsalted butter.
In a medium saucepan, combine the heavy cream, whole milk, minced garlic, salt, black pepper, and ground nutmeg. Heat over medium-low until just warm, stirring occasionally. Do not let it boil.
Drain the potato slices and pat them dry with a clean kitchen towel.
Layer one-third of the potato slices in the prepared baking dish, slightly overlapping them. Pour one-third of the cream mixture over the potatoes and sprinkle with one-third of the Gruyère cheese.
Repeat the layering process twice more, finishing with a layer of cheese on top.
Place the baking dish on a rimmed baking sheet to catch any overflow, then bake for 60-70 minutes, or until the potatoes are tender when pierced with a knife and the top is golden and bubbly.
Let the gratin cool for about 10 minutes before serving. This allows the cream to thicken and ensures easier serving.
Nutrition Facts
Calories |
3205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.3 g | 277% | |
| Saturated Fat | 128.7 g | 644% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 3539 mg | 154% | |
| Total Carbohydrate | 212.9 g | 77% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 22.7 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 1584 mg | 122% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 5569 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.
