Gratin Dauphinois
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
French · 75 min · vegetarian, gluten-free
462 cal
10g protein
38g carbs
30g fat
per serving · estimated
Ingredients
- 3/4 lb Yukon gold potatoes
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1 clove garlic
- 1 cup grated gruyere cheese
- 1/4 tbsp unsalted butter
- 1/4 tsp ground nutmeg
- 1/4 tsp fine sea salt
Method (tap to check — screen stays awake)
- Heat the oven to 375F and rub a baking dish with the cut garlic and butter.
- Slice the potatoes thinly, ideally on a mandoline, and pat dry.
- Warm the cream and milk with the minced garlic, nutmeg, and salt, then add the potato slices and simmer 5 minutes.
- Layer the potatoes in the dish, pour over the cream, and top with grated gruyere.
- Bake for 45 to 50 minutes until the top is golden and a knife slides easily through the layers.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.