Gratin Dauphinois

Name: Gratin Dauphinois
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 6 servings
Cuisine: French
Ingredients: 3 lbs russet potatoes, peeled, thin-sliced; 1 1/2 cups heavy cream; 1 1/2 cups whole milk; 3 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

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.

105 minEasyServes 6340 cal/serving

FrenchSideOvenVegetarianGluten-FreeNut-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

3 lbs russet potatoes, peeled, thin-sliced
1 1/2 cups heavy cream
1 1/2 cups whole milk
3 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

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.
2

In a saucepan, warm 1 1/2 cups heavy cream, 1 1/2 cups whole milk, remaining 3 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.
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.
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.
5

Sprinkle 1 cup grated Gruyere cheese (or Swiss) evenly over the top.
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.
7

Let the gratin rest for 10 minutes before serving. It will firm up as it sits.

Questions

Can I make Gratin Dauphinois dairy-free?

Yes. The dairy in this entry is 1 1/2 cups heavy cream, 1 1/2 cups whole milk, 2 tbsp unsalted butter, 1 cup Gruyere cheese (or Swiss), grated. Swap the cream for full-fat coconut milk or an oat cooking cream; the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Gratin Dauphinois ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Gratin Dauphinois?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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