Le Gratin Dauphinois
Le Gratin Dauphinois is a classic French dish made by layering thinly sliced potatoes with cream, garlic, and cheese, then baking until golden.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Potato (peeled and thinly sliced) | 1.5 | Kilograms |
| Heavy Cream (whole milk based) | 500 | Milliliters |
| Whole Milk (whole milk based) | 250 | Milliliters |
| Garlic (minced) | 2 | Cloves |
| Gruyere Cheese (grated) | 150 | Grams |
| Butter (softened) | 30 | Grams |
| Nutmeg (freshly grated) | 0.5 | Tsp |
| Salt | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
Instructions
- Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).
- Rub the inside of a baking dish with the softened butter.
- In a saucepan, combine the heavy cream, whole milk, minced garlic, nutmeg, salt, and black pepper. Heat gently until warm, but do not boil.
- Layer half of the sliced potatoes in the prepared baking dish.
- Pour half of the cream mixture over the potatoes and sprinkle with half of the grated Gruyere cheese.
- Repeat the layering with the remaining potatoes, cream mixture, and Gruyere cheese.
- Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
- Remove the foil and bake for an additional 30 minutes, or until the top is golden brown and the potatoes are tender.
- Let the gratin cool for a few minutes before serving.
Kitchen equipment
Baking DishAluminum FoilMandoline Slicer