French

Gratin Dauphinois

Name: Gratin Dauphinois
Total time: 105 min
Yield: 10 servings
Cuisine: French
Ingredients: 2.5 lbs starchy potatoes (like Russet or Maris Piper); 2 cups heavy cream; 1 cup whole milk; 2 large cloves garlic (smashed); 1 tsp freshly grated nutmeg; 2 tbsp butter (for greasing)

Thin potato slices layered with cream, garlic, and Gruyère, baked until the top is deeply golden and the center is silky and rich.

105 minutes

Serves 10

Side

Contains common allergens

Dairy

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Instructions

6 steps

1
Preheat the oven to 325°F (160°C). Generously butter a shallow 2-quart baking dish. Rub the inside of the dish forcefully with one of the smashed garlic cloves to release its oils.

2
Peel the potatoes and slice them uniformly into 1/8-inch thick rounds using a mandoline or a very sharp knife. Do not wash the potatoes after slicing; you want to retain their starch to thicken the cream.
3
In a large saucepan, bring the heavy cream, whole milk, the remaining smashed garlic clove, grated nutmeg, a generous teaspoon of salt, and a crack of black pepper to a gentle simmer.
4
Add the potato slices directly into the simmering cream mixture. Cook gently for 8-10 minutes, stirring occasionally to prevent sticking, until the liquid begins to thicken slightly from the potato starch.
5
Carefully transfer the potatoes and the hot cream mixture into the prepared baking dish using a slotted spoon, spreading them evenly. Pour enough of the remaining cream mixture over the top to just barely cover the potatoes.
6
Bake uncovered for 50-60 minutes, or until the potatoes are completely tender when pierced with a knife and the top has formed a beautifully browned, bubbling crust. Let rest for 15 minutes before serving.

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