Gratin Dauphinois Inspired by Julia Child

Experience the timeless elegance of French cuisine with this Gratin Dauphinois inspired by Julia Child. This indulgent potato casserole is made with layers of thinly sliced russet potatoes bathed in a luxurious blend of heavy cream, whole milk, and a hint of ground nutmeg for warmth. Each layer is generously sprinkled with nutty Gruyère cheese, creating a golden, bubbly topping that’s irresistibly creamy underneath. With a garlic-infused baking dish and perfectly seasoned potatoes, this classic side is baked to perfection for a melt-in-your-mouth texture. Ideal for entertaining or elevating your weeknight dinner, this gratin pairs beautifully with roasted meats or a crisp green salad.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 pounds Russet potatoes
• 1 clove Garlic
• 1 tablespoon Unsalted butter
• 2 cups Heavy cream
• 1 cup Whole milk
• 1 cup Gruyère cheese, grated
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper, freshly ground
• 0.25 teaspoon Ground nutmeg

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Peel the potatoes and slice them thinly into 1/8-inch rounds using a sharp knife or mandoline. Place them in a bowl of cold water to prevent discoloration.

Step 3

Rub the inside of a 2-quart baking dish with the cut side of a garlic clove, then grease the dish with the unsalted butter.

Step 4

In a medium saucepan, combine the heavy cream, whole milk, minced garlic, salt, black pepper, and ground nutmeg. Heat over medium-low until just warm, stirring occasionally. Do not let it boil.

Step 5

Drain the potato slices and pat them dry with a clean kitchen towel.

Step 6

Layer one-third of the potato slices in the prepared baking dish, slightly overlapping them. Pour one-third of the cream mixture over the potatoes and sprinkle with one-third of the Gruyère cheese.

Step 7

Repeat the layering process twice more, finishing with a layer of cheese on top.

Step 8

Place the baking dish on a rimmed baking sheet to catch any overflow, then bake for 60-70 minutes, or until the potatoes are tender when pierced with a knife and the top is golden and bubbly.

Step 9

Let the gratin cool for about 10 minutes before serving. This allows the cream to thicken and ensures easier serving.

Nutrition Facts

Serving size	(1767.9g)

Amount per serving	% Daily Value*
Calories	3205.2

Total Fat 216.3g	0%
Saturated Fat 128.7g	0%
Polyunsaturated Fat 0.3g
Cholesterol 640.0mg	0%
Sodium 3539.4mg	0%
Total Carbohydrate 212.9g	0%
Dietary Fiber 16.3g	0%
Total Sugars 22.7g
Protein 68.0g	0%

Vitamin D 114.1IU	0%
Calcium 1584.0mg	0%
Iron 11.0mg	0%
Potassium 5568.7mg	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: 63.4%

Protein: 8.9%

Carbs: 27.7%