Gratin Dauphinois
Thin sliced potatoes baked in garlicky cream until tender and golden on top.
Serves 6
Prep 20 min
Cook 1 hr 15 min
Ingredients
- 2 lb potatoes, peeled and sliced 1/8 inch thick
- 1 clove garlic, halved
- 1 tablespoon butter
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup grated Gruyère
Steps
Step 1. Heat the oven to 350°F. Rub a baking dish with the cut garlic and butter it.
Step 2. Simmer the potatoes with the cream, milk, salt, pepper, and nutmeg in a pot for 8 minutes, stirring gently.
Step 3. Pour into the dish and spread flat. Top with the cheese.
Step 4. Bake for 45 to 55 minutes until the potatoes are tender and the top is golden. Rest 10 minutes.
Where this recipe comes from
Yoribang French recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of French dishes. Good butter, a decent dry wine, and patience matter more than special equipment. If a recipe calls for wine, cook with something you would drink. Gruyère, Dijon mustard, and herbes de Provence are sold in most supermarkets.