Description
Classic French Potato Gratin Dauphinois made with thinly sliced russet potatoes layered in a rich garlic cream mixture and topped with golden melted gruyere and parmesan. Creamy inside with a beautifully crisp top, this comforting side dish pairs perfectly with roasted meats or a fresh green salad.
Ingredients
Scale
- 2 pounds russet potatoes, thinly sliced
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 cup grated gruyere cheese
- 1/2 cup grated parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat oven to 375 F and butter a round ceramic baking dish with the unsalted butter.
- In a mixing bowl, combine heavy cream, whole milk, minced garlic, salt, and black pepper.
- Arrange a layer of thinly sliced potatoes in the prepared baking dish, slightly overlapping each slice.
- Pour a portion of the cream mixture over the potatoes and sprinkle with grated gruyere and a small amount of parmesan cheese.
- Repeat layering potatoes, cream mixture, and cheese until all ingredients are used, finishing with cheese on top.
- Cover the dish with foil and bake for 40 minutes.
- Remove the foil and continue baking for 25 minutes until the top is golden brown and the potatoes are tender when pierced with a knife.
- Remove from the oven, sprinkle fresh thyme leaves on top, and let rest for 10 minutes before serving.
Notes
- Do not rinse the sliced potatoes, the starch helps thicken the sauce naturally.
- Slice potatoes evenly for consistent cooking.
- Allow the gratin to rest before serving for cleaner slices.
- Reheat leftovers in the oven to maintain the crisp top.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 85mg