Gratin Dauphinois
Gratin Dauphinois is a simple southern French dish of thinly sliced potatoes in a luscious baked cream sauce topped with a little sprinkling of cheese. It is so much lighter and better than American Scallop Potatoes! Everyone will love this dish!!!
Servings: 6 to 8
Ingredients
- 1 garlic clove, halved
- 1 Tbsp unsalted butter, softened
- 2½ lbs Yukon or Russet baking potatoes, peeled and thinly sliced, ⅛-inch thick
- 3 cups half-n-half or ½ cup milk and 2½ cups heavy cream combined , (I prefer milk and heavy cream mixed)
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- Pinch of nutmeg
- 1 cup Gruyere cheese (Fontina or Swiss can substitute)
Instructions
- Preheat the oven to 350°F. Rub a 12-inch baking dish with the two halves of garlic; leave in dish. Let it dry, then coat with softened butter.
- In a large saucepan or dutch oven, combine the potatoes, half-n-half, salt, pepper, and nutmeg. Bring to a boil and simmer, stirring occasionally, until the liquid thickens, about 8-10 minutes.
- Pour the mixture into the baking dish. Press the potatoes down into the liquid. Sprinkle with Gruyere cheese and bake for 45 minutes, until potatoes are tender and the top is golden brown.
Notes
- To slice potatoes 1/8-inch thick, it works best to use a mandoline.
- If you don't have Gruyere cheese, substitute with Fontina or Swiss.