Dauphinoise Gratin
Dauphinoise Gratin is a classic French side dish featuring creamy layers of potatoes and cheese, perfect for any occasion.
Ingredients
Main Ingredients
- 4 large russet potatoes peeled and sliced thin
- 1.5 cup heavy cream
- 1.5 cup milk
- 2 tsp salt
- 4 cloves garlic minced
- to taste Freshly cracked pepper
- 1.75 cup grated Gruyere cheese or any good melting cheese
Instructions
Preparation
- Preheat the oven to 325F (162C).
- In a large Pyrex pitcher, combine the milk and heavy cream. Add salt and pepper, stir, and set aside.
- Grease a 14” (35cm) gratin pan and set it aside.
- Mince the garlic and place it in a small bowl. Grate the cheese and place it in another small bowl.
- Peel the potatoes and slice them about 1/16 of an inch thick.
Layering and Baking
- Layer the potatoes in the gratin pan, adding 1/4 cup of cheese and 1/8 tsp of minced garlic between layers until all the potatoes are used.
- Slowly pour the cream and milk mixture over the layered potatoes.
- Top the dish with the remaining 1/2 cup of cheese.
- Bake uncovered for 1 hour and 30 minutes until the potatoes are tender. If the cheese browns too quickly, cover the dish with foil.
Notes
Serve hot, straight from the oven. For added flavor, garnish with fresh herbs like thyme or parsley. Store leftover gratin in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350F (175C) until heated through.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 32gProtein: 10gFat: 20gSaturated Fat: 12gSodium: 800mgFiber: 2gSugar: 1g
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