Gratin Dauphinois
Indulge in creamy, cheesy Gratin Dauphinois—a rich, comforting dish that elevates any meal.
Ingredients
- 1.5 kg potatoes, peeled and thinly sliced
- 7 dl heavy cream
- 50 g butter
- 2 garlic cloves, halved
- 1.5 tsp salt
- 0.5 tsp black pepper
- 1 pinch freshly grated nutmeg
How to make it
- Preheat the oven to 160°C. Rub the inside of a baking dish with the cut garlic cloves, then butter the dish well with part of the 50 g butter.
- Arrange a layer of the raw potato slices in the dish, overlapping them slightly. Season with a little of the salt, pepper and nutmeg, then repeat with the remaining potatoes in tight, even layers.
- Pour the heavy cream evenly over the potatoes so it reaches through the layers, then dot the top with the remaining butter.
- Cover the dish tightly with foil and bake for about 1 hour 30 minutes, until the potatoes are tender when pierced and the cream is bubbling around the edges.
- Remove the foil and bake for another 20 to 30 minutes until the top is deep golden and the cream has thickened into a glossy sauce.
- Let the gratin rest for 10 minutes so the layers settle, then cut into neat portions and serve from the baking dish with the creamy potato layers visible.
