Scalloped Potatoes with Cheese Gratin Dauphinois
Indulge in the ultimate comfort food with this decadent Scalloped Potatoes with Cheese Gratin Dauphinois recipe, a luxurious twist on a French classic. Delicate layers of thinly sliced Russet potatoes are bathed in a rich blend of heavy cream, whole milk, and a touch of fragrant garlic, then generously topped with Gruyère and Parmesan cheese for a melt-in-your-mouth experience. Enhanced with fresh thyme, a subtle hint of nutmeg, and perfectly baked to golden, bubbly perfection, this dish is ideal for holidays, dinner parties, or a cozy night in. Ready in just over an hour, this cheesy gratin is the perfect side dish to impress your guests and elevate any meal.
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Recipe Information
Ingredients
- 6 medium-sized Russet potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 tablespoons Unsalted butter
- 2 cloves Garlic
- 1.5 cups Gruyère cheese
- 0.5 cups Parmesan cheese
- 1 teaspoon Fine sea salt
- 0.5 teaspoons Freshly ground black pepper
- 1 teaspoon Fresh thyme leaves
- 0.25 teaspoons Nutmeg
Instructions
Preheat your oven to 375°F (190°C) and butter a 9x13-inch baking dish.
Peel the potatoes and slice them very thinly (about 1/8-inch thick) using a sharp knife or mandoline slicer. Set aside in a bowl of cold water to prevent discoloration.
In a medium saucepan, combine the heavy cream, whole milk, and smashed garlic cloves. Heat gently over medium heat until the mixture is warm and fragrant (but do not let it boil). Remove from heat and discard the garlic.
Drain and pat the potato slices dry. Begin layering them in the buttered baking dish, slightly overlapping each piece.
After one layer is complete, sprinkle with a portion of the Gruyère, Parmesan, salt, pepper, thyme leaves, and a pinch of nutmeg.
Continue layering the potatoes and seasoning in the same manner, ensuring each layer is relatively even in height and flavor.
Once all the potatoes are layered, pour the warm cream mixture evenly over the top. Use a spatula or the back of a spoon to press down on the potatoes to ensure they're fully submerged.
Sprinkle the remaining Gruyère and Parmesan cheese over the top of the dish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue baking for another 25-30 minutes, or until the top is golden brown and bubbly and the potatoes are tender when pierced with a fork.
Allow the gratin to cool for 10 minutes before serving. Garnish with additional thyme leaves if desired and enjoy!
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 712 mg | 31% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.8 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 478 mg | 37% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 976 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.
