Side Dish: France – Gratin Dauphinois (Potatoes au Gratin)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 1 hr 5 min

Additional 10 min

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 lb (900 g) Yukon Gold or russet potatoes, peeled and very thinly sliced
2 cups (480 ml) heavy cream or half-and-half
1 clove garlic, halved
1 cup (100 g) grated Gruyère or sharp cheddar
2 tbsp (30 g) butter
Salt, pepper, and pinch of nutmeg to taste

Show original ingredient measurements

2 lb / 900 g Yukon Gold or russet potatoes, peeled and very thinly sliced
2 cups (480 ml) heavy cream or half-and-half
1 clove garlic, halved
1 cup (100 g) grated Gruyère or sharp cheddar
2 tbsp (30 g) butter
Salt, pepper, and pinch of nutmeg to taste

Instructions

1. Preheat oven to 375°F (190°C). Rub the baking dish with cut garlic and butter the dish.
2. Layer potato slices slightly overlapping in the dish, seasoning each layer lightly with salt, pepper, and a pinch of nutmeg.
3. Pour cream over the potatoes until it comes just shy of covering, sprinkle grated cheese on top.
4. Dot with a little extra butter and cover with foil; bake 40 minutes.
5. Remove foil and bake another 20–25 minutes until top is golden and potatoes are tender when pierced.
6. Let rest 10 minutes before serving.