Name: Gratin Dauphinois with Gruyere Topping
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6 servings
Cuisine: French cuisine
Ingredients: 1.5 kg potatoes (Yukon Gold or Russet, peeled and thinly sliced); 2 pcs garlic (cloves, peeled and halved); 2 tbsp butter (for greasing the dish); 500 ml milk (whole milk recommended); 250 ml heavy cream (heavy whipping cream); 0.5 tsp nutmeg (freshly grated); 1.5 tsp salt (or to taste); 0.5 tsp black pepper (freshly ground, or to taste); 150 g gruyere cheese (grated)

Gratin Dauphinois with Gruyere Topping - Image 1

Classic DishGratin Dauphinois

Prep: 20 min • Cook: 70 min. A delightful twist on the classic, this rich potato gratin features a bubbly, golden Gruyere cheese crust for added flavor and texture. This dish is a hearty and comforting side, perfect for special occasions or a cozy family meal.

Preparation time: 20 min
Cooking time: 1 hr 10 min
Total time: 1 hr 30 min
Servings: 6

Instructions

Preparation

1Preheat your oven to 190°C (375°F).
2Rub the inside of a 2-quart gratin dish or casserole dish with the halved garlic cloves, then discard the garlic. Butter the dish generously.
3Arrange the thinly sliced potatoes in the prepared dish, overlapping them slightly. You can do this in layers for a more structured gratin.

Cooking

1In a medium saucepan, combine the milk, heavy cream, nutmeg, salt, and pepper. Heat gently over medium heat until just simmering. Do not boil.
2Pour the warm cream mixture evenly over the potatoes in the gratin dish. Ensure the liquid comes about two-thirds of the way up the potatoes.
3Cover the dish tightly with aluminum foil.
4Bake in the preheated oven for 40 minutes.
5Remove the foil, sprinkle the grated Gruyere cheese evenly over the top of the potatoes.
6Return to the oven, uncovered, and bake for another 30-35 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
7Let the gratin rest for 10-15 minutes before serving. This allows the sauce to thicken slightly.

Instructions

Preparation

1Preheat your oven to 190°C (375°F).
2Rub the inside of a 2-quart gratin dish or casserole dish with the halved garlic cloves, then discard the garlic. Butter the dish generously.
3Arrange the thinly sliced potatoes in the prepared dish, overlapping them slightly. You can do this in layers for a more structured gratin.

Cooking

1In a medium saucepan, combine the milk, heavy cream, nutmeg, salt, and pepper. Heat gently over medium heat until just simmering. Do not boil.
2Pour the warm cream mixture evenly over the potatoes in the gratin dish. Ensure the liquid comes about two-thirds of the way up the potatoes.
3Cover the dish tightly with aluminum foil.
4Bake in the preheated oven for 40 minutes.
5Remove the foil, sprinkle the grated Gruyere cheese evenly over the top of the potatoes.
6Return to the oven, uncovered, and bake for another 30-35 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
7Let the gratin rest for 10-15 minutes before serving. This allows the sauce to thicken slightly.

Nutrition Information

Calories: 450 kcal
Protein: 12 g
Fat: 28 g
Carbs: 38 g

Nutrient	Per serving
Calories	450 kcal
Protein	12 g
Fat	28 g
Carbs	38 g

Tips

For best results, use starchy potatoes like Yukon Gold or Russet and slice them evenly.
Do not boil the cream mixture; gentle simmering is key to infusing flavors without curdling.
Allowing the gratin to rest ensures a better texture and makes it easier to serve neat portions.

Gratin Dauphinois with Gruyere Topping

Instructions

Nutrition Information

Tips

Variations of Gratin Dauphinois

Classic Gratin Dauphinois with Garlic

Individual Gratin Dauphinois Muffins