French 80 min

Gratin Dauphinois

Name: Gratin Dauphinois
Total time: 80 min
Yield: 2 servings
Cuisine: French
Ingredients: 3 lbs Yukon Gold potatoes, peeled and sliced ⅛-inch thin on a mandoline; 2 cups heavy cream; 1 cup whole milk; 3 cloves garlic, minced; 1 teaspoon fresh thyme; ½ teaspoon nutmeg, freshly grated; 1 cup Gruyère cheese, grated; 2 tablespoons unsalted butter; Salt and white pepper to taste

vegetariancomfort-food

Ingredientsfor 2

420

Cal

10g

Protein

38g

Carbs

26g

Fat

13 lbs Yukon Gold potatoes, peeled and sliced ⅛-inch thin on a mandoline
22 cups heavy cream
31 cup whole milk
43 cloves garlic, minced
51 teaspoon fresh thyme
6½ teaspoon nutmeg, freshly grated
71 cup Gruyère cheese, grated
82 tablespoons unsalted butter
9Salt and white pepper to taste

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Instructions

1
Preheat oven to 325°F. Rub the inside of a 9×13 baking dish with 1 clove of cut garlic, then butter generously. Heat cream, milk, remaining garlic, thyme, nutmeg, salt, and white pepper in a saucepan until it just barely simmers. Do not boil.
2
Layer the potato slices in the buttered dish, overlapping slightly. Season each layer lightly with salt as you build. Pour the warm cream mixture evenly over the potatoes — it should nearly reach the top layer.
3
Sprinkle Gruyère evenly over the top and dot with remaining butter. Bake at 325°F for 70–80 minutes until the potatoes are completely tender (a knife should slide through with zero resistance), the cream is absorbed and bubbling, and the top is deep golden brown.
4
Let rest for 10 minutes before cutting — the cream will continue to absorb and set as it rests. Serve in squares as a rich side dish.