Indulge in the rich and velvety flavors of Gratin Dauphinois, a classic French potato dish that elevates any meal. With its layers of thinly sliced potatoes, creamy sauce, and melty cheese, this recipe is comfort food at its finest. Perfect for gatherings or a cozy family dinner, Gratin Dauphinois will have everyone coming back for seconds!
Ingredients
- 1 kg potatoes, thinly sliced
- 500 ml heavy cream
- 250 ml milk
- 2 garlic cloves, minced
- 100 g grated cheese (e.g., Gruyère or Emmental)
- Salt, to taste
- Pepper, to taste
- Fresh nutmeg, grated (optional)
- Butter, for greasing
Instructions
Step 1:
Preheat the oven to 160°C (320°F).
Step 2:
Grease a baking dish with butter to prevent sticking.
Step 3:
In a bowl, mix the heavy cream, milk, minced garlic, salt, pepper, and grated nutmeg (if using). This will be your creamy base.
Step 4:
Layer half of the sliced potatoes in the greased baking dish.
Step 5:
Pour half of the cream mixture over the potatoes, ensuring even coverage.
Step 6:
Sprinkle half of the grated cheese on top of the cream mixture to add flavor and richness.
Step 7:
Add the remaining potatoes in a second layer, followed by the rest of the cream mixture.
Step 8:
Top with the remaining cheese to create a beautifully golden crust.
Step 9:
Cover the dish with aluminum foil and bake for 1 hour to allow the flavors to meld.
Step 10:
Remove the foil and bake for an additional 30 minutes, or until the top is golden brown and bubbly.
Step 11:
Let the dish sit for a few minutes before serving, allowing it to set for easier slicing.
Pairings
- Simple Green Salad: A refreshing salad with mixed greens complements the richness of the gratin.
- Grilled Chicken: Tender, grilled chicken adds a protein element that balances the dish perfectly.
Storage Tips
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven for the best texture, or microwave until warmed through.
Delicious Creamy Gratin Dauphinois
Equipment
- Baking Dish
- Aluminum Foil
Ingredients
Main Ingredients
- 1 kg potatoes thinly sliced
- 500 ml heavy cream
- 250 ml milk
- 2 cloves garlic minced
- 100 g grated cheese Gruyère or Emmental
- salt to taste
- pepper to taste
- fresh nutmeg grated (optional)
- butter for greasing
Instructions
- Preheat the oven to 160°C (320°F).
- Grease a baking dish with butter to prevent sticking.
- In a bowl, mix the heavy cream, milk, minced garlic, salt, pepper, and grated nutmeg (if using).
- Layer half of the sliced potatoes in the greased baking dish.
- Pour half of the cream mixture over the potatoes, ensuring even coverage.
- Sprinkle half of the grated cheese on top of the cream mixture.
- Add the remaining potatoes in a second layer, followed by the rest of the cream mixture.
- Top with the remaining cheese to create a beautifully golden crust.
- Cover the dish with aluminum foil and bake for 1 hour.
- Remove the foil and bake for an additional 30 minutes, or until the top is golden brown and bubbly.
- Let the dish sit for a few minutes before serving, allowing it to set for easier slicing.