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a bubbling golden gratin dauphinois with creamy layered potatoes and melted cheese in a wide horizontal shot, in a baking dish on a wood table, natural light, shallow depth of field, landscape orientation

Gratin Dauphinois

Potatoes are sliced very thinly, then baked in cream and garlic until they are tender and golden brown.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 3 lb russet potatoes thinly sliced
  • 2 cups heavy cream
  • 3 cloves garlic minced
  • 1.5 cups grated Gruyere
  • 1/2 tsp nutmeg
  • 1 tsp salt
  • 1 tbsp butter

Method
 

  1. Preheat the oven to 375 degrees F and butter a baking dish.
  2. Warm the cream with the garlic, nutmeg, and salt in a saucepan.
  3. Layer half the potato slices in the dish and pour over half the cream.
  4. Add the remaining potatoes, the rest of the cream, and top with Gruyere.
  5. Cover with foil and bake for 40 minutes.
  6. Uncover and bake 20 more minutes until golden and bubbling, then rest 10 minutes before serving.

Notes

Slice the potatoes thin and even so they cook through evenly.