Gratin Dauphinois Classic French Potatoes Baked in Cream

Indulge in the creamy decadence of Gratin Dauphinois, a classic French potato dish that's the epitome of comfort food elegance. This timeless recipe features thinly sliced Russet potatoes baked to tender perfection in a luscious mixture of heavy cream, whole milk, and fragrant garlic, with a hint of fresh thyme and nutmeg for an aromatic touch. Topped with optional Gruyère cheese for a golden, bubbly finish, this dish boasts rich flavors and a velvety texture. Perfect as a side dish for roasted meats or a crisp salad, Gratin Dauphinois is ideal for both cozy family dinners and sophisticated gatherings. Easy to prepare with just 20 minutes of prep, this baked French potato classic will bring a touch of elegance and indulgence to your table.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 6

Ingredients

• 2 pounds Russet potatoes
• 2 cups Heavy cream
• 1 cup Whole milk
• 2 cloves Garlic
• 1 tablespoon Unsalted butter
• 1 teaspoon Fresh thyme
• 1 pinch Nutmeg, freshly grated
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 cup Gruyère cheese, grated (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Peel the potatoes and slice them thinly (about 1/8 inch thick) using a mandolin or a sharp knife. Place the slices in a large bowl of cold water to prevent browning as you work.

Step 3

Peel the garlic cloves, cut one in half, and rub the cut sides over the interior of a 9x13-inch baking dish. Discard the garlic or save it for another use. Grease the dish with the butter.

Step 4

In a medium saucepan, combine the heavy cream, whole milk, the remaining minced garlic, thyme, nutmeg, salt, and black pepper. Heat gently over low-medium heat for 5 minutes, stirring occasionally, to allow the flavors to meld. Do not let the mixture boil.

Step 5

Drain the sliced potatoes and pat them dry with a clean kitchen towel. Arrange half the potato slices in an overlapping layer in the prepared baking dish.

Step 6

Pour half of the cream mixture evenly over the potatoes. Add the remaining sliced potatoes on top in a second overlapping layer, then pour the rest of the cream mixture over the top.

Step 7

Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.

Step 8

Remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown.

Step 9

If using Gruyère cheese, sprinkle it over the top and bake for an additional 5-10 minutes, until melted and bubbly.

Step 10

Let the gratin rest for 10 minutes before serving to allow it to set. Serve warm as a side dish to roasted meats, poultry, or a crisp green salad.

Nutrition Facts

Serving size	(1715.2g)

Amount per serving	% Daily Value*
Calories	2977.3

Total Fat 198.2g	0%
Saturated Fat 118.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 590.1mg	0%
Sodium 3140.7mg	0%
Total Carbohydrate 213.6g	0%
Dietary Fiber 16.3g	0%
Total Sugars 22.4g
Protein 51.6g	0%

Vitamin D 110.7IU	0%
Calcium 1023.9mg	0%
Iron 11.1mg	0%
Potassium 5537.6mg	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: 62.7%

Protein: 7.3%

Carbs: 30.0%