Gratin Dauphinois
The definitive French potato gratin: thin slices of potato baked low and slow in rich cream and milk with garlic, until meltingly tender with a golden, bubbling top. Pure, simple, and deeply satisfying.
Ingredients
- 3 lbs russet potatoes, peeled, thin-sliced
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 3 cloves garlic cloves, minced
- 2 tbsp unsalted butter
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1/8 tsp ground nutmeg
- 1 cup Gruyere cheese (or Swiss), grated
Instructions
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1
Preheat oven to 325°F (165°C). Rub a 2-quart baking dish with 2 tbsp unsalted butter, then rub one of the garlic cloves cloves around the dish for flavor.
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2
In a saucepan, warm 1 1/2 cups heavy cream, 1 1/2 cups whole milk, remaining 3 cloves minced garlic cloves, 1 1/2 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/8 tsp ground nutmeg over medium heat until just steaming. Do not boil.
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3
Peel and slice 3 lbs russet potatoes into 1/8-inch rounds using a mandoline or sharp knife. Do not rinse them — the starch helps thicken the gratin.
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4
Layer the potato slices in the prepared dish, overlapping each slice slightly. Pour the warm cream mixture evenly over the potatoes, pressing down gently so the liquid seeps between the layers.
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5
Sprinkle 1 cup grated Gruyere cheese (or Swiss) evenly over the top.
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6
Bake uncovered for 70 to 80 minutes, until the potatoes are completely tender when pierced with a knife, the top is golden brown, and the cream has thickened. If the top browns too quickly, tent loosely with foil.
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7
Let the gratin rest for 10 minutes before serving. It will firm up as it sits.