Potato Gratin Dauphinois is a quintessentially French dish that embodies the essence of French cuisine—simple ingredients elevated to an art form. This creamy, comforting side dish is made with thinly sliced potatoes, garlic, and cream. Let’s jump in.
Ingredients:
- 2 lbs of starchy potatoes (such as Yukon Gold or Russet), peeled
- 2 cups of heavy cream
- 1 cup of milk
- 2-3 garlic cloves, minced
- Salt and freshly ground black pepper to taste
- Nutmeg, freshly grated, to taste
- 1 tablespoon of unsalted butter
- Optional: 1 cup of grated Gruyère cheese for topping
Instructions:
- Preheat your oven to 350°F
- Thinly slice the potatoes to about 1/8 inch thickness.
- Grease a baking dish with minced garlic and butter.
- Layer the potatoes in the dish, overlapping slightly, seasoning each layer with salt, pepper, and nutmeg.
- In a mixing bowl, whisk together the heavy cream and milk, and then pour enough of this mixture over the layered potatoes to just cover them. If you’re adding cheese, sprinkle some between each layer as well as on top.
- Dot with butter and bake for 1 to 1.5 hours until golden and tender.
- Allow to rest for a few minutes before serving for the flavors to meld.
