French Potato Gratin Dauphinois

• 4 cups thinly sliced potatoes
• 2 cups heavy cream
• 1 cup whole milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon nutmeg
• 1 cup shredded Gruyère cheese
• 1/2 cup shredded Parmesan cheese
• 6 tablespoons unsalted butter
• 2 cloves garlic, thinly sliced
• 2 cups shredded mozzarella cheese (optional for extra gooeyness)
• 1/4 cup breadcrumbs

Steps

1. 1 Preheat oven to 375°F.
2. 2 Grease a 9x13 inch baking dish with 1 tablespoon butter.
3. 3 Layer a third of the potatoes in the dish, sprinkle with a third of the garlic, and season with salt, pepper, and nutmeg.
4. 4 Pour a third of the cream and milk mixture over the potatoes.
5. 5 Sprinkle with a third of each cheese.
6. 6 Repeat layers twice more, finishing with cheese on top.
7. 7 Dot the top with remaining butter and sprinkle breadcrumbs over the cheese.
8. 8 Cover with foil and bake for 45 minutes.
9. 9 Remove foil and bake for another 45 minutes, or until golden and bubbly.
10. 10 Let stand for 10 minutes before serving.

Nutrition

Tips

• For a lighter version, use low-fat milk and cheese.
• Thinly slice potatoes with a mandoline for even layers.
• Make ahead and refrigerate overnight before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with a simple green salad.
• Pair with roasted chicken or grilled steak.

FAQ