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Gratin Dauphinois

A classic French creamy potato bake that is ideal as a side dish for any occasion, featuring layers of tender potatoes, heavy cream, and Gruyère cheese.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: French
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 lbs potatoes Opt for starchy varieties like Yukon Gold.
  • 2 cups heavy cream Can substitute with dairy-free cream for a lighter version.
  • 2 cloves garlic Used to flavor the baking dish.
  • 1 cup grated Gruyère cheese Aged cheddar can be used as an alternative.
  • Salt To taste.
  • Pepper To taste.
  • Nutmeg A pinch for seasoning between potato layers.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Peel the potatoes and slice them thinly for even cooking.
  3. Rub a baking dish with garlic and butter to enhance flavor and prevent sticking.
Assembly
  1. Layer the sliced potatoes in the dish, seasoning with salt, pepper, and a pinch of nutmeg between the layers.
  2. Pour the heavy cream over the potatoes, ensuring it covers all layers.
  3. Top with grated Gruyère cheese.
Baking
  1. Bake for about 60 minutes, or until the potatoes are tender and the top is golden brown.

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for up to a month. To reheat, cover with foil and warm in the oven at 350°F.