Gratin Dauphinois Cheese Cream Potatoes

Indulge in the rich, velvety layers of our Gratin Dauphinois Cheese Cream Potatoes, the ultimate comfort food that brings a touch of French elegance to your table. This decadent dish combines thinly sliced Russet potatoes with a luscious blend of heavy cream, whole milk, and the subtle infusion of garlic. Each layer is generously sprinkled with nutty Gruyère and sharp Parmesan cheeses, creating a golden, bubbly topping that’s irresistibly crispy. Perfectly seasoned with black pepper and a hint of nutmeg, this recipe bakes to perfection, filling your kitchen with an irresistible aroma. Whether served alongside a roast or enjoyed as a hearty standalone dish, this flavorful gratin is guaranteed to delight your taste buds and impress your guests with its creamy, cheesy goodness!

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1.5 kg Russet potatoes
• 500 ml Heavy cream
• 250 ml Whole milk
• 150 g Gruyère cheese
• 50 g Parmesan cheese
• 2 Garlic cloves
• 15 g Unsalted butter
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.25 tsp Nutmeg (optional)

Directions

Step 1

Preheat your oven to 160°C (320°F).

Step 2

Peel the potatoes and slice them thinly (approximately 3-4 mm thick) using a mandoline or a sharp knife. Place them in a bowl of cold water to remove excess starch, then drain and pat dry.

Step 3

Combine the heavy cream, milk, salt, pepper, and nutmeg (if using) in a saucepan. Peel and slightly crush the garlic cloves and add them to the mixture. Heat gently over medium heat until just warm, then remove from heat. Let the mixture sit for a few minutes to infuse the flavor of the garlic.

Step 4

Grease a large baking dish with the unsalted butter. Arrange half the potato slices in overlapping layers in the dish.

Step 5

Pour half of the cream mixture over the potatoes, straining out the garlic pieces. Sprinkle a third of the grated Gruyère cheese over the layer.

Step 6

Add the remaining potato slices in a similar overlapping pattern. Pour the remaining cream mixture over the top and sprinkle with another third of the Gruyère cheese.

Step 7

Cover the dish tightly with aluminum foil and bake in the preheated oven for 60 minutes.

Step 8

After 60 minutes, remove the foil and sprinkle the remaining Gruyère and all of the Parmesan cheese evenly over the top.

Step 9

Increase the oven temperature to 200°C (400°F) and bake uncovered for an additional 20-30 minutes, or until the top is golden and bubbly.

Step 10

Let the gratin rest for at least 10 minutes to set before serving. Serve warm as a side dish or standalone main dish.

Nutrition Facts

Serving size	(986.6g)

Amount per serving	% Daily Value*
Calories	2764.1

Total Fat 250.8g	0%
Saturated Fat 149.8g	0%
Polyunsaturated Fat 2.9g
Cholesterol 773.6mg	0%
Sodium 4019.1mg	0%
Total Carbohydrate 17.3g	0%
Dietary Fiber 0.6g	0%
Total Sugars 13.1g
Protein 69.8g	0%

Vitamin D 149.4IU	0%
Calcium 2297.9mg	0%
Iron 0.7mg	0%
Potassium 552.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 86.6%

Protein: 10.7%

Carbs: 2.7%