Gratin Dauphinois

French · 75 min · vegetarian, gluten-free

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Ingredients

• 2 lb Yukon gold potatoes
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 2 cloves garlic
• 1 cup grated gruyere cheese
• 1 tbsp unsalted butter
• 1/4 tsp ground nutmeg
• 1 tsp fine sea salt

Method

1. Heat the oven to 375F and rub a baking dish with the cut garlic and butter.
2. Slice the potatoes thinly, ideally on a mandoline, and pat dry.
3. Warm the cream and milk with the minced garlic, nutmeg, and salt, then add the potato slices and simmer 5 minutes.
4. Layer the potatoes in the dish, pour over the cream, and top with grated gruyere.
5. Bake for 45 to 50 minutes until the top is golden and a knife slides easily through the layers.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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