Name: Classic Gratin Dauphinois with Nutmeg
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 6 servings
Cuisine: French cuisine
Ingredients: 1.5 kg potatoes (peeled and thinly sliced (about 2-3mm thick)); 500 ml heavy cream; 250 ml milk (full-fat); 2 pcs garlic (cloves, peeled and finely minced); 0.5 tsp nutmeg (freshly grated); 1 tbsp butter (for greasing); 1.5 tsp salt; 0.5 tsp black pepper (freshly ground)

A golden-brown, bubbling gratin dauphinois is generously portioned in a rustic ceramic baking dish, topped with fresh parsley.

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

Instructions

Preparation

1Preheat your oven to 180°C (350°F). Lightly grease a 9x13 inch baking dish with butter.
2Peel 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.
3In 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

1Add 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.
2Carefully transfer the potatoes and cream mixture to the prepared baking dish. Arrange the potato slices evenly, making sure they are submerged in the liquid.
3Bake 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.
4Remove from the oven and let it rest for 10-15 minutes before serving. This allows the gratin to set and makes for easier serving.

Instructions

Preparation

1Preheat your oven to 180°C (350°F). Lightly grease a 9x13 inch baking dish with butter.
2Peel 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.
3In 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

1Add 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.
2Carefully transfer the potatoes and cream mixture to the prepared baking dish. Arrange the potato slices evenly, making sure they are submerged in the liquid.
3Bake 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.
4Remove 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 Information

Calories: 650 kcal
Protein: 9 g
Fat: 55 g
Carbs: 30 g

Nutrient	Per serving
Calories	650 kcal
Protein	9 g
Fat	55 g
Carbs	30 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