Gratin Dauphinois

• 2 pounds Yukon Gold potatoes, thinly sliced
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 4 cloves garlic, thinly sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon nutmeg
• 1/2 cup grated Parmesan cheese (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Butter a 9x13 inch baking dish.
3. 3 Layer half the potatoes in the dish, overlapping slightly.
4. 4 Sprinkle with half the garlic, salt, pepper, and nutmeg.
5. 5 Pour half the cream and milk mixture over the potatoes.
6. 6 Repeat layers with remaining potatoes and seasonings.
7. 7 Cover with foil and bake for 45 minutes.
8. 8 Uncover, sprinkle with Parmesan if using, and bake another 15 minutes until golden and bubbly.
9. 9 Let rest 10 minutes before serving.

Equipment

• Baking dish
• Mandoline slicer

Variations

• Add caramelized onions or crispy bacon for extra flavor.

Substitutions

• Use almond milk for a dairy-free option.

Pairings

• Roast chicken
• Steak frites

Nutrition

Tips

• Use a mandoline for even potato slices.
• Make ahead and refrigerate, then bake the next day.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and bake covered at 375°F for 45 minutes, then uncover and bake an additional 15 minutes.

Serving Suggestions

• Pair with roasted chicken or a simple green salad.

FAQ