Classic Potato Gratin Dauphinois (Printable Version)
Creamy layers of thin potatoes, garlic-infused cream, and cheese baked until golden and bubbling.
# What You'll Need:
→ Main Ingredients
01 -
900 g potatoes (Yukon Gold or Russet), peeled and sliced into 3 mm rounds
02 -
480 ml heavy cream
03 -
2 garlic cloves, minced
04 -
5 g salt
05 -
2.5 g ground black pepper
06 -
1 g ground nutmeg (optional)
07 -
100 g Gruyère or Parmesan cheese, grated
→ For the Baking Dish
08 -
Butter, for greasing
# Steps To Follow:
01 -
Peel potatoes and cut into 3 mm thick slices using a mandoline or sharp knife for even layering.
02 -
In a saucepan, combine heavy cream, minced garlic, salt, ground black pepper, and optional nutmeg. Gently heat over medium-low until warm, stirring occasionally; do not allow to boil. Remove from heat.
03 -
Preheat oven to 190°C. Generously butter a round or rectangular baking dish. Arrange sliced potatoes in overlapping layers in the prepared dish. Evenly pour over the infused cream mixture. Sprinkle grated Gruyère or Parmesan cheese over the top.
04 -
Cover the dish tightly with foil and bake on the center rack for 30 minutes. Remove foil and continue baking for 20–25 minutes, or until the top is golden brown and bubbling, and a knife inserted into the centre meets little resistance.
05 -
Allow the gratin to rest for 10 minutes at room temperature to set the layers before serving.
# Notes and Tips:
01 -
For the best texture, slice potatoes to uniform thickness and avoid rinsing them, as surface starch aids creaminess.