Gratin Dauphinois

Name: Gratin Dauphinois
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 1.2kg waxy potatoes, very thinly sliced; 400ml double cream; 200ml whole milk; 2 cloves garlic, minced; 150g Gruyere, grated; 1 pinch nutmeg; salt and pepper to taste; butter for dish

A rich French potato bake in garlic-infused cream, no cheese needed. Slicing the potatoes to an even thickness is what lets them cook through at the same rate as the cream reduces and thickens.

Total time

100 min

Prep

20 min

Cook

80 min

Difficulty

medium

Cuisine

French

vegetariangluten-free

Ingredients

1.2kgwaxy potatoes, very thinly sliced

400mldouble cream

200mlwhole milk

2 clovesgarlic, minced

150gGruyere, grated

1 pinchnutmeg

salt and pepperto taste

butterfor dish

Instructions

Heat cream, milk, garlic and nutmeg until just simmering. Season.

Layer potatoes in a buttered baking dish, seasoning between layers.

Pour cream mixture over — it should almost cover potatoes.

Scatter Gruyere on top.

Bake covered at 160°C for 1 hour, uncover for last 20 minutes until golden.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

894

Protein

21.1g

Fat

63.9g

Carbs

59.2g

Fiber

7.7g

Sodium

194mg

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