Heavenly Gratin Dauphinois with Nutmeg
Thinly sliced potatoes bake in cream and nutmeg until tender and lightly golden on top.
Dietary
Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover
Allergens
Dairy
This classic French gratin layers thinly sliced potatoes with cream, garlic, and a whisper of nutmeg, baked slowly until the potatoes turn tender and the top burnishes to a pale gold. It makes a rich side dish for roasted meats and holiday dinners, and it is traditionally made without cheese, letting the cream and starch alone create its silky texture.
Ingredients
- 3 pounds russet or Yukon Gold potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly grated nutmeg
- 2 tablespoons unsalted butter, softened, for the dish
- 1 bay leaf
Method
-
Preheat the oven to 350°F. Butter a 9x13-inch baking dish thoroughly, including the sides.
-
Peel the potatoes and slice them into 1/8-inch thick rounds using a mandoline or sharp knife. Keep sliced potatoes submerged in cold water to prevent browning.
-
In a saucepan, combine the heavy cream, milk, minced garlic, salt, pepper, nutmeg, and bay leaf. Warm over medium heat until steaming but not boiling, about 5 minutes.
-
Drain the potatoes well and pat dry. Remove the bay leaf from the cream mixture.
-
Layer the potato slices in the prepared baking dish, slightly overlapping, pouring a bit of the warm cream mixture over every few layers to distribute evenly.
-
Pour any remaining cream mixture over the top, pressing the potatoes down gently so they are submerged in the liquid.
-
Cover the dish tightly with foil and bake for 45 minutes.
-
Remove the foil and continue baking until the potatoes are fork-tender and the top is golden brown, 40 to 45 minutes.
-
Remove from the oven and let the gratin rest for 15 minutes before serving to allow the cream to set.
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Heavenly Gratin Dauphinois with Nutmeg
This classic French gratin layers thinly sliced potatoes with cream, garlic, and a whisper of nutmeg, baked slowly until the potatoes turn tender and the top burnishes to a pale gold. It makes a rich side dish for roasted meats and holiday dinners, and it is traditionally made without cheese, letting the cream and starch alone create its silky texture.
1 hr 55 min 8 servings 365 cal
Ingredients
- 3 pounds russet or Yukon Gold potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly grated nutmeg
- 2 tablespoons unsalted butter, softened, for the dish
- 1 bay leaf
Method
- 1
Preheat the oven to 350°F. Butter a 9x13-inch baking dish thoroughly, including the sides.
- 2
Peel the potatoes and slice them into 1/8-inch thick rounds using a mandoline or sharp knife. Keep sliced potatoes submerged in cold water to prevent browning.
- 3
In a saucepan, combine the heavy cream, milk, minced garlic, salt, pepper, nutmeg, and bay leaf. Warm over medium heat until steaming but not boiling, about 5 minutes.
- 4
Drain the potatoes well and pat dry. Remove the bay leaf from the cream mixture.
- 5
Layer the potato slices in the prepared baking dish, slightly overlapping, pouring a bit of the warm cream mixture over every few layers to distribute evenly.
- 6
Pour any remaining cream mixture over the top, pressing the potatoes down gently so they are submerged in the liquid.
- 7
Cover the dish tightly with foil and bake for 45 minutes.
- 8
Remove the foil and continue baking until the potatoes are fork-tender and the top is golden brown, 40 to 45 minutes.
- 9
Remove from the oven and let the gratin rest for 15 minutes before serving to allow the cream to set.
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