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Potato Dauphinoise
Classic French potato gratin layered with cream and garlic, baked until golden and bubbling. Slicing the potatoes thin and to an even thickness lets every layer cook through at the same rate instead of some slices staying firm.
Total time
85 min
Prep
20 min
Cook
65 min
Difficulty
easy
Cuisine
French
comfortvegetarianindulgent
Ingredients
2 lbsYukon gold potatoes, very thinly sliced
2 cupsheavy cream
1 cupwhole milk
3 clovesgarlic, minced
¼ tspnutmeg
1 cupgruyère, shredded
butterto grease
saltto taste
Instructions
1
Heat cream, milk, garlic, nutmeg, and salt until simmering.
2
Layer potato slices in buttered baking dish; pour cream mixture over.
3
Top with gruyère.
4
Cover; bake at 375°F for 45 minutes. Uncover; bake 15 more until golden.
5
Rest 10 minutes before cutting.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
689
Protein
22.2g
Fat
63.9g
Carbs
7.4g
Fiber
0.2g
Sodium
257mg
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