Description
Gratin Dauphinois is a classic French comfort dish featuring thinly sliced waxy potatoes baked in a fragrant mixture of heavy cream, garlic, and nutmeg, topped with melted Gruyère or Comté cheese for a golden, bubbly crust. Perfect as a side or main, it’s rich, creamy, and beautifully satisfying for cozy dinners or special occasions.
Ingredients
Scale
Potatoes and Dairy
- 2 pounds Yukon Gold or other waxy potatoes, peeled and sliced very thin (about 1/8 inch)
- 2 cups heavy cream
- 2 tablespoons butter, for greasing the baking dish
Flavorings and Seasonings
- 2–3 cloves garlic, minced
- 1/4 teaspoon freshly grated nutmeg (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
Cheese
- 1 1/2 cups grated Gruyère or Comté cheese
Instructions
- Prepare Your Potatoes: Peel your potatoes and slice them into very thin, even rounds about 1/8 inch thick. Use a mandoline slicer if available for consistent thickness, ensuring even cooking and tender texture.
- Infuse Cream and Garlic: In a small saucepan, gently heat the heavy cream with minced garlic and a pinch of nutmeg over low heat. Warm until fragrant but do not boil, allowing the flavors to meld.
- Butter Your Baking Dish: Generously butter the bottom and sides of your baking dish to prevent sticking and promote a golden crust.
- Layer the Potatoes: Arrange a layer of potato slices evenly in the baking dish. Season with salt and pepper, then pour some of the warm cream mixture over the layer. Repeat layering with remaining potatoes and cream until all are used.
- Add Cheese and Bake: Sprinkle the grated Gruyère or Comté cheese evenly on top. Bake in a preheated oven at 350°F (175°C) for 60 to 75 minutes until the potatoes are tender and the top is golden and bubbling.
- Rest and Serve: Let the gratin rest for 10 to 15 minutes after baking to set the layers. Garnish with fresh chopped parsley or chives before serving.
Notes
- Use a mandoline slicer for perfectly thin, uniform potato slices to ensure even cooking.
- Do not rinse potato slices to retain natural starch, which helps thicken the creamy sauce as it bakes.
- Bake slowly at moderate heat to cook potatoes gently without drying out the dish.
- Allow the gratin to rest post-baking to set for easier slicing and better texture.
- Fresh minced garlic enhances flavor better than garlic powder or pre-minced.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350
- Sugar: 2g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 85mg
Keywords: Gratin Dauphinois, potato gratin, French comfort food, creamy potato bake, cheesy potato casserole
