Classic French Gratin Dauphinois
A classic French gratin Dauphinois combines tender, melting potatoes with a creamy, garlicky sauce for ultimate comfort.
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Instructions
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Preheat the oven to 350 F.
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In a large saucepan, gently simmer 2 pounds sliced potatoes, 5 cups whole milk, and 2 crushed garlic cloves for about 15 minutes until tender.
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Using a slotted spoon, transfer the potatoes to a bowl; discard the milk from the pan.
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To the same saucepan, whisk in 1 1/2 cups heavy cream, 1 1/2 cups crème fraîche or sour cream, 1 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of nutmeg.
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Return the potatoes to the pan and gently simmer the mixture for 10 to 15 minutes until very tender.
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Butter a large baking dish.
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Layer the potatoes into the prepared dish.
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Pour the cream mixture from the pan over the layered potatoes.
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If using, sprinkle with 2/3 cup grated Gruyere cheese.
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Bake for about 50 minutes until golden brown and the cream is mostly absorbed.