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Classic Gratin Dauphinois with Nutmeg - Image 1

Classic Gratin Dauphinois with Nutmeg

French cuisine
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Classic Gratin Dauphinois with Nutmeg

  1. Potato & Starchy Side Dishes

Prep: 25 min • Cook: 60 min. A traditional, comforting gratin of thinly sliced potatoes baked until tender in rich, garlicky cream and milk, finished with a hint of freshly grated nutmeg. Perfect as an elegant side dish with roasted meats or poultry, this French classic offers a sublime creamy texture and savory depth.

Preparation time
25 min
Cooking time
1 hr
Total time
1 hr 25 min
Servings
6
Course
Side
Complexity
Easy
Units:
Scale:

Ingredients

  • 3lb potatoes(peeled and thinly sliced (about 2-3mm thick))
  • 16 7/8 fl oz heavy cream
  • 8 3/7 fl oz milk(full-fat)
  • 2 pcs garlic(cloves, peeled and finely minced)
  • 1/2 tsp nutmeg(freshly grated)
  • 1 tbsp butter(for greasing)
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper(freshly ground)

Instructions

Preparation

  1. Preheat your oven to 180°C (350°F). Lightly grease a 9x13 inch baking dish with butter.
  2. Peel and thinly slice the potatoes. For best results, use a mandoline to ensure even thickness, about 2-3mm. Do not rinse the potatoes after slicing, as the starch helps to thicken the gratin.
  3. In a large saucepan, combine the heavy cream, milk, minced garlic, salt, pepper, and freshly grated nutmeg. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Do not boil.

Assembly and Baking

  1. Add the sliced potatoes to the simmering cream mixture. Stir gently to ensure all potatoes are coated. Continue to cook for about 5-7 minutes, until the potatoes begin to soften slightly but are still firm.
  2. Carefully transfer the potatoes and cream mixture to the prepared baking dish. Arrange the potato slices evenly, making sure they are submerged in the liquid.
  3. Bake for 45-60 minutes, or until the potatoes are tender and the top is golden brown and bubbly. To check for doneness, insert a thin knife or skewer into the center; it should go through with little resistance.
  4. Remove from the oven and let it rest for 10-15 minutes before serving. This allows the gratin to set and makes for easier serving.

Nutrition

Servings
6
Serving size (imperial)
8.8 oz
NutrientPer servingPer 100 gTotal (6 servings)
Calories650 kcal260 kcal3,900 kcal
Protein9 g3.6 g54 g
Fat55 g22 g330 g
Carbs30 g12 g180 g

Tips

  • Use a mandoline for perfectly even potato slices; this ensures consistent cooking and a beautiful pr
  • Avoid overcrowding the baking dish, as this can lead to uneven cooking and a less creamy texture.
  • Allow the gratin to rest for 10-15 minutes after baking to properly set, making it easier to serve c

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