Gratin Dauphinois
Gratin Dauphinois — Taste the Century
🛒 Ingredients
🥔 Potatoes (Yukon Gold or similar) — 1 kg (about 6 medium)
🧄 Garlic cloves — 2, finely minced
🧂 Salt — 1 ½ tsp
🫙 Ground nutmeg — ½ tsp
🥛 Heavy cream — 500 ml
🧈 Unsalted butter — 2 tbsp
🧀 Gruyère or Emmental cheese, grated — 150 g
🟢 Bay leaf — 1 (optional)
⚪ Black pepper, freshly ground — to taste
👩🍳 Preparation Instructions (English)
Preheat oven to 160°C (320°F).
Butter your baking dish with 1 tbsp of butter. Rub the dish with one garlic clove for extra aroma.
Peel and slice potatoes into thin rounds (2–3mm). Do not rinse—starch is key.
In a saucepan, heat cream with garlic, nutmeg, salt, pepper, and bay leaf. Let it simmer on low for 5 minutes.
Remove bay leaf.
Layer potatoes evenly into the dish. Pour hot cream mixture over until it just covers the top layer.
Top with grated cheese and dot with remaining butter.
Bake for 75–90 minutes until golden and bubbling.
Let rest for 10 minutes. Serve warm.