Gratin Potatoes Dauphinois
Indulge in the creamy, cheesy decadence of Gratin Potatoes Dauphinois, a classic French comfort dish that's perfect for any occasion. Thinly sliced russet potatoes are layered with rich Gruyère cheese and infused with the gentle aroma of garlic and a hint of nutmeg, then baked in a velvety blend of heavy cream and milk until irresistibly tender and golden brown. This easy yet elegant side dish comes together with just 20 minutes of prep time and serves as a luxurious complement to roast meats, poultry, or vegetarian mains. Whether you're planning a holiday feast or a cozy weeknight dinner, this gratin promises layers of savory, melt-in-your-mouth perfection that will delight your guests.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 large Garlic cloves
- 2 tablespoons Unsalted butter
- 1.5 cups Gruyère cheese
- 0.25 teaspoons Nutmeg
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 350°F (175°C).
Peel the potatoes and slice them thinly, about 1/8 inch thick, using a mandoline or sharp knife.
In a medium saucepan, combine the heavy cream, whole milk, and garlic cloves (crushed but left whole). Gently warm over medium heat until just steaming, then turn off the heat and let the mixture steep for 10 minutes. Discard the garlic afterward.
Butter a medium-sized baking dish (about 9x13 inches) generously with the unsalted butter.
Layer one-third of the potato slices in the baking dish, slightly overlapping them. Sprinkle a small portion of the salt, black pepper, and a pinch of nutmeg over the potatoes, then add a small handful of grated Gruyère cheese.
Repeat the layering process two more times, finishing with the remaining Gruyère cheese on top.
Carefully pour the warm cream mixture over the layered potatoes, tilting the dish slightly to ensure the liquid is evenly distributed.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 50 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbling.
Let the gratin rest for 10 minutes before serving to allow the flavors to meld and the dish to set.
Nutrition Facts
Calories |
633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 615 mg | 27% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.0 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 404 mg | 31% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 979 mg | 21% | |
*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.
