Name: Gratin Dauphinois (Potato Gratin)
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6 servings
Ingredients: 2 lbs (about 900g) Yukon Gold or Russet potatoes, peeled and thinly sliced; 2 cups heavy cream; 1 cup whole milk; 2-3 cloves garlic, minced; 1 teaspoon nutmeg, freshly grated; Salt and pepper to taste; 1 cup grated Gruyère cheese; Butter for greasing the dish

CategoryBaking & Pastries, French, Main Course, VegetarianDifficultyBeginner

Yields6 Servings

Prep Time20 minsCook Time1 hr 15 minsTotal Time1 hr 35 mins

2 lbs (about 900g) Yukon Gold or Russet potatoes, peeled and thinly sliced

2 cups heavy cream

1 cup whole milk

2-3 cloves garlic, minced

1 teaspoon nutmeg, freshly grated

Salt and pepper to taste

1 cup grated Gruyère cheese

Butter for greasing the dish

Preheat the Oven and Prepare the Dish: Preheat your oven to 375°F (190°C). Grease a baking dish with butter.

Combine Cream and Seasonings: In a saucepan, combine heavy cream, milk, minced garlic, nutmeg, salt, and pepper. Bring to a simmer, then remove from heat.

Layer the Potatoes: Arrange a layer of potato slices in the buttered dish, slightly overlapping each slice. Pour a portion of the cream mixture over the potatoes. Repeat the layers, finishing with the cream mixture.

Add Cheese and Bake: Sprinkle the grated Gruyère cheese evenly on top. Bake in the preheated oven for about 1 hour to 1 hour and 15 minutes, or until the potatoes are tender, the sauce is bubbling, and the top is golden brown.

Rest and Serve: Let the gratin rest for about 10 minutes before serving to allow the layers to set.

Ingredients