Description
This classic French Gratin Dauphinois is a luxurious blend of thinly sliced potatoes baked in a garlic-infused cream sauce. Golden, bubbling, and comfort in every bite.
Ingredients
Scale
- 2.5 pounds Yukon Gold Potatoes, peeled and thinly sliced
- 2 cups Heavy Cream
- 1 cup Whole Milk
- 2 Garlic Cloves, finely minced
- 1 tablespoon Butter, for greasing
- 1 ½ teaspoons Salt
- ½ teaspoon Black Pepper
- A pinch of Nutmeg
Instructions
- Preheat oven to 350°F (175°C). Butter a medium-sized casserole dish.
- In a saucepan, combine cream, milk, garlic, salt, pepper, and nutmeg. Simmer gently for 5 minutes then remove from heat.
- Rub buttered dish with a cut garlic clove. Layer the potato slices evenly in the dish.
- Pour the warm cream mixture over the potatoes. Press lightly to submerge them. Cover with foil.
- Bake covered for 45 minutes. Remove foil and bake an additional 25–30 minutes until golden and bubbly.
- Let rest for 10 minutes before serving to allow it to set.
Notes
- Use a mandoline for even potato slices.
- Simmering garlic in cream deepens the flavor.
- Letting it rest ensures neat slices and improved texture.
- Yukon Gold potatoes provide the best creamy consistency.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 2g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Gratin Dauphinois, French potato gratin, creamy baked potatoes, vegetarian side dish, classic French recipe