Gratin Dauphinois With Cheese is a classic French dish that transforms simple ingredients into a rich and creamy delight. This indulgent potato casserole is perfect for serving as a side dish at family gatherings or holiday feasts, showcasing the beauty of classic French cuisine. The creamy layers of potatoes meld with melted cheese, creating a comforting and luxurious experience that is sure to satisfy any palate.
Ingredients
Scale:
2 pounds potatoes (about 4 large russet or Yukon Gold potatoes), peeled and thinly sliced
2 cups heavy cream (preferably with a fat content of at least 36%)
1 cup whole milk
2 cloves garlic, minced
1 ½ cups cheese (gruyère, fontina or a combination), grated
2 tablespoons butter, for greasing the baking dish
1 teaspoon salt
½ teaspoon pepper
a pinch of nutmeg (optional)
Instructions
Preheat the oven to 350°F (175°C).
Grease a 3-quart (or 9x13 inch) baking dish with butter.
In a mixing bowl, combine the heavy cream, whole milk, minced garlic, salt, pepper, and nutmeg. Whisk until well blended.
Place half of the sliced potatoes in the bottom of the prepared dish, slightly overlapping them.
Sprinkle half of the grated cheese over the first layer of potatoes.
Pour half of the cream mixture over the cheese and potatoes. Layer the remaining potatoes on top, followed by the rest of the cheese and the remaining cream mixture.
Cover the dish with aluminum foil and bake in the preheated oven for about 45 minutes.
After 45 minutes, remove the foil and bake for an additional 30 to 40 minutes, or until the top is golden brown and the potatoes are tender.
Allow the gratin to cool for about 10 minutes before slicing and serving.
