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Gratin Dauphinois
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
1
Heat cream, milk, garlic and nutmeg until just simmering. Season.
2
Layer potatoes in a buttered baking dish, seasoning between layers.
3
Pour cream mixture over — it should almost cover potatoes.
4
Scatter Gruyere on top.
5
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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